This Easy Apple Cider Braised Pork Shoulder is a cozy dish that packs a punch of flavor. The juicy pork simmers in apple cider, making it tender and tasty.
I love how the sweet apple cider pairs with the savory meat. Plus, your house will smell amazing while it cooks—it’s like a warm hug for your kitchen! 🍏❤️
Key Ingredients & Substitutions
Pork Shoulder: This is the star ingredient for its rich flavor and tenderness when slow-cooked. If you’re looking for a leaner option, you can substitute it with pork loin, but keep an eye on cooking time to avoid dryness.
Apple Cider: Use genuine apple cider for better flavor—it adds a lovely tang. If you can’t find it, try an unsweetened apple juice, but adjust seasonings since it’s usually sweeter.
Onions: Red onions add sweetness and color, but you can use yellow or white onions if that’s what you have on hand. Each will impart a different flavor profile, so it’s fine to experiment!
Apples: Firm apples like Granny Smith create a nice texture in the dish. If you want a sweeter touch, Honeycrisp or Fuji will work as well. You can also mix different types for complexity!
Thyme: Fresh thyme is ideal for its aromatic quality. If fresh isn’t available, dried thyme is a convenient alternative—just use about a third of the amount, as dried herbs are stronger.
How Do I Get the Perfectly Browned Pork?
Getting that golden crust on the pork shoulder is essential for flavor. Here’s how to do it right:
- Make sure the pork is dry. Pat it down with paper towels to remove moisture.
- Heat the oil in your pot until it’s hot before adding the pork. This jumpstarts the browning process.
- Don’t overcrowd the pot—if it’s too tight, you’ll steam the meat instead of sear it. If needed, brown in batches.
- Let it sit for those few minutes without moving it around. This allows for a nice crust to form.
By following these simple steps, you’ll have beautifully browned pork shoulder that enhances the dish’s overall flavor!
Easy Apple Cider Braised Pork Shoulder
Ingredients You’ll Need:
- 3 to 4 pounds pork shoulder (bone-in or boneless)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 medium red onions, thinly sliced
- 3 cloves garlic, minced
- 2 cups apple cider (not apple juice, for tang and depth)
- 1 cup chicken or vegetable broth
- 2 to 3 apples, cored and sliced into wedges (Firm apples like Granny Smith or Honeycrisp)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar (optional, for a touch of sweetness)
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 2.5 to 3 hours for braising in the oven. In total, you’ll need about 3 hours to prepare and cook this delicious dish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (160°C). While it’s heating, pat the pork shoulder dry with paper towels. This helps the meat brown nicely. Season it generously all over with salt and pepper to enhance the flavor.
2. Brown the Pork:
In a large Dutch oven or heavy-bottomed ovenproof pot, heat olive oil over medium-high heat. Once the oil is hot, add the pork shoulder. Brown the meat on all sides, about 3-4 minutes per side until it’s deeply golden. This creates a lovely crust. Once done, remove the pork and set it aside on a plate.
3. Sauté the Onions:
Reduce the heat to medium, add the sliced onions to the pot, and cook them for about 5-7 minutes until they soften and begin to caramelize. While they’re cooking, add the minced garlic and cook for 1 minute more until fragrant.
4. Add the Flavorful Liquids:
Now, pour in the apple cider and chicken or vegetable broth. Stir in the Dijon mustard, apple cider vinegar, and thyme. If you’re using brown sugar for a hint of sweetness, add that too. Mix everything well, scraping up any browned bits stuck to the bottom of the pot.
5. Combine Everything:
Return the pork shoulder to the pot, nestling it into the flavorful liquid. Next, scatter the apple slices around the pork. These will add sweetness and brighten up the dish!
6. Braise the Pork:
Bring the mixture to a simmer. Once simmering, cover the pot with a lid and carefully transfer it to your preheated oven. Let it braise for about 2.5 to 3 hours, or until the pork is very tender and can easily be pulled apart with a fork.
7. Finish and Serve:
Once done, carefully take the pork and apples out of the pot. For a thicker sauce, you can simmer the remaining liquid on the stove and use a cornstarch slurry to thicken it. Shred or slice the pork and serve it topped with the apples and drizzled with that delicious braising liquid.
8. Garnish and Enjoy:
If you like, add a few fresh thyme sprigs as a garnish. This dish is perfect served with mashed potatoes or some crusty bread to soak up the wonderful sauce. Enjoy your cozy meal!
This Apple Cider Braised Pork Shoulder combines rich, tender pork with the sweet and tangy goodness of apple cider and apples, making it a delightful dish to share with loved ones!
FAQ for Easy Apple Cider Braised Pork Shoulder
Can I Use a Different Cut of Pork?
Yes, while pork shoulder is ideal for its tenderness and flavor, you can substitute it with pork loin or even pork butt. Just keep in mind that cooking times may vary, and you’ll want to monitor to prevent any dryness.
What Should I Do If I Don’t Have Apple Cider?
If you don’t have apple cider, unsweetened apple juice can work as a substitute. However, you might want to add a bit of vinegar or lemon juice to mimic the tangy flavor that cider provides.
How Long Will Leftovers Last in the Fridge?
Your leftovers will stay fresh in an airtight container in the refrigerator for up to 3 days. You can reheat them gently on the stove or in the microwave, making sure to stir occasionally for even heating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the dish entirely in advance, then cool and refrigerate it. To serve, simply reheat it on the stove over low heat until warmed through. This dish often tastes even better the next day as the flavors meld!
