Apple Cider Braised Pork Shoulder

Apple Cider Braised Pork Shoulder


Tender pork cooked low and slow in a bath of fresh apple cider, onions, apples, and fresh herbs.
  • 4-5 lb pork shoulder, cut into large chunks (boneless or bone-in)
  • 2 tablespoons neutral oil
  • 2 cups fresh apple cider
  • 2 cups chicken stock
  • 2 tablespoons dijon mustard
  • 1 tablespoon dehydrated minced onion
  • 1 head of garlic, top sliced off opposite of the root end
  • 3 rosemary sprigs
  • 4 thyme sprigs
  • 1 red onion, cut into thick slices
  • 2 firm and slightly tart apples*, peeled and cut into wedges
  • kosher salt
  • freshly cracked black pepper
  1. Preheat an oven to 325 F.
  2. Pat the pork pieces dry with a paper towel and season liberally all over with kosher salt and pepper. If you're using boneless pork, aim for 4 large pieces of pork. If you're using bone-in, opt for 2 large pieces, cutting around the bone.
  3. Heat the oil in a large dutch oven over medium-high heat. Once the oil is hot, arrange the pork in a single layer. Sear for 4-5 minutes per side until the pork is deeply browned. Repeat on all sides. Depending on the size of your dutch oven, you may need to do this in batches.
  4. While the pork is searing, whisk together the cider, broth, dijon, and dehydrated minced onion together and set aside. Use kitchen twine to tie the rosemary and thyme together in a small bundle.
  5. Once the pork is browned all over, pour in the braising liquid. Arrange the herbs and garlic head in the pot with the pork, cover and place in the oven.
  6. Braise for 3 hours or so (start checking at 2 and a half hours for boneless), flipping the pork halfway through. Once the pork is just shy of fork tender, remove the pork from the oven and arrange the onions and apples around the pork. Cover and return to the oven for another 45 minutes to 1 hour. The pork should be very tender at this point.
  7. Remove the pork and let it rest in its juices for 30 minutes before serving.

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