Apple Cider Braised Pork Shoulder
Make this easy Apple Cider Braised Pork Shoulder deliciously flavored with apple cider, fresh apples, onions, garlic, and wine.
- 3 pounds pork shoulder roast
- Kosher salt and fresh ground black pepper, to taste
- 2 tablespoons olive oil
- 4 yellow onions, thinly sliced
- 6 cloves garlic, minced
- ¼ cup dry white wine
- 1 tablespoon fresh thyme, or use 1 teaspoon dried thyme
- 1 tablespoon fresh chopped rosemary leaves, or use 1 teaspoon crushed dried rosemary
- 1 teaspoon smoked paprika
- 1½ cups Apple Cider, (NOT Apple Cider Vinegar)
- 1½ cups low sodium chicken broth
- 2 bay leaves
- 2 granny smith apples, cored and quartered
- Preheat oven to 400˚F.
- Pat dry the pork with paper towels and season all over with kosher salt and black pepper.
- Heat the oil in a large oven-safe Dutch oven set over medium-high heat.
- To the heated oil add the pork and brown on all sides; about 5 minutes per side.
- Remove pork from the pot and set it aside.
- Add onions to the pot and cook over medium heat for about 4 to 5 minutes, stirring often, until softened.
- Stir in the garlic and cook for 20 seconds.
- Deglaze the pot with wine.
- Stir in thyme, rosemary, and paprika.
- Add the pork back to the pot.
- Add in the apple cider, chicken broth, and bay leaves; bring mixture to a boil.
- Cover the pot with a tight fitting lid.
- Transfer the pork to the oven.
- Reduce the oven temperature to 350˚F and cook for 2 hours.
- Remove lid from the pot and drop in the apples.
- Cover and continue to cook in the oven for 30 minutes, or until internal temperature of the pork registers at 145˚F.
- Remove from oven and return the pot to the stovetop.
- Remove pork and transfer it to a cutting board; let rest for 10 minutes.
- In the meantime, set the pot over high heat and bring to a boil; cook for a couple minutes, or until sauce is slightly reduced and thickened.
- Cut pork and serve with onions, apples, and sauce.
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