Apple Cider Braised Pork (Printer-Friendly)

Slow-braised pork shoulder infused with apple cider, aromatic herbs, and caramelized onions for tender, flavorful meat.

# What You’ll Need:

→ Meat

01 - 3 to 4 lb pork shoulder (bone-in or boneless)
02 - Salt and freshly ground black pepper, to taste

→ Fats & Oils

03 - 2 tbsp olive oil
04 - Butter or oil, for finishing (optional)

→ Vegetables & Aromatics

05 - 1 to 2 large onions, thinly sliced
06 - 4 to 6 garlic cloves, smashed or chopped

→ Liquids

07 - 2 cups apple cider
08 - 1 cup chicken stock or broth
09 - 2 tbsp apple cider vinegar

→ Fruit

10 - 1 to 2 firm apples (e.g., Granny Smith or Honeycrisp), cored and sliced

→ Herbs & Seasonings

11 - Fresh thyme sprigs, rosemary, and bay leaves
12 - 1 tbsp Dijon mustard (optional)

# Steps to Make This:

01 - Preheat oven to 325°F. Pat pork shoulder dry and season all sides generously with salt and black pepper.
02 - Heat olive oil in a heavy oven-safe pot over medium-high heat. Sear pork on all sides until deeply browned, about 3 to 4 minutes per side. Remove and set aside.
03 - In the same pot, add sliced onions and cook until softened and beginning to caramelize. Add garlic and stir for 30 seconds until fragrant.
04 - Pour in apple cider and chicken stock, scraping browned bits from the pot bottom. Stir in apple cider vinegar and Dijon mustard if using. Bring to a gentle simmer.
05 - Return seared pork to the pot. Arrange apple slices around the meat and tuck in fresh thyme, rosemary, and bay leaves. Ensure liquid reaches about halfway up the pork.
06 - Cover pot with a lid and transfer to oven. Braise for 2 to 3 hours, until pork is nearly tender. Add additional apple slices if not already added and braise for another 30 to 60 minutes until meat is easily shredded.
07 - Remove pot from oven and let pork rest in juices for 10 to 15 minutes. Discard herbs and shred or slice meat as desired.
08 - Optionally, reduce braising liquid on stovetop until slightly thickened. Spoon sauce over pulled pork before serving.

# Additional Notes:

01 - Searing the meat first develops deeper flavor and color.
02 - Use firm apples to maintain texture during long cooking.
03 - Keep liquid level at about halfway up the meat to prevent drying.
04 - Resting the meat in its juices enhances moisture retention.
05 - Skim excess fat from the sauce for a cleaner finish.

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