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Cozy Apple Cider Braised Pork Shoulder: Easy Fall Dinner

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This cozy apple cider braised pork shoulder is deeply savory, subtly sweet, and fork-tender. It’s the perfect fall dinner that impresses without stress, with only 20 minutes of active prep time.

Ingredients

Scale
  • 3 to 4 pounds boneless pork shoulder (pork butt)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil or avocado oil
  • 2 cups apple cider (unfiltered preferred)
  • 1 cup low-sodium chicken broth
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, smashed
  • 2 tablespoons apple cider vinegar
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon Dijon mustard (optional)
  • 1 to 2 teaspoons brown sugar (optional)

Instructions

  1. Preheat your oven to 300°F. Position the rack in the lower third of the oven.
  2. Pat the pork shoulder dry with paper towels. Season generously on all sides with kosher salt and black pepper. Let it sit at room temperature for about 20 minutes.
  3. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Carefully place the pork shoulder in the pot, fat side down first. Sear without moving for 4 to 5 minutes per side, until deep golden-brown on all sides (about 15 to 18 minutes total).
  4. Remove the pork to a plate and set aside.
  5. Reduce the heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, for 5 to 6 minutes until softened and starting to brown. Scrape up any browned bits from the bottom of the pot.
  6. Add the smashed garlic cloves and cook for 1 minute more until fragrant.
  7. Pour in the apple cider and chicken broth. Use a wooden spoon to scrape up any remaining browned bits. Add the apple cider vinegar, rosemary sprigs, thyme sprigs, and bay leaves. Stir together.
  8. Return the pork shoulder to the pot, nestling it into the liquid. The liquid should come about halfway up the sides of the meat. Add more broth or water if needed.
  9. Bring the liquid to a gentle simmer on the stovetop (small bubbles breaking the surface, not a rolling boil). This takes about 3 to 4 minutes.
  10. Cover the pot with the lid and transfer to the preheated oven. Braise for 3 to 3.5 hours. At the 2-hour mark, check the liquid level and add a splash of broth or water if low. Flip the pork over, replace the lid, and continue cooking.
  11. Test for doneness at the 3-hour mark: insert a fork into the thickest part of the meat. It should twist easily and the meat should start to pull apart. If it resists, cook for another 30 minutes and check again.
  12. Remove the pot from the oven. Carefully transfer the pork to a cutting board and let it rest for 10 to 15 minutes before shredding or slicing.
  13. While the pork rests, make the sauce: set the pot over medium-high heat on the stovetop. Remove and discard the rosemary sprigs, thyme sprigs, and bay leaves. Bring the braising liquid to a simmer and let it reduce for 8 to 10 minutes until slightly thickened. Taste and stir in Dijon mustard or a splash more apple cider vinegar if needed, or a pinch of brown sugar if too tart.
  14. Shred or slice the pork. For shredded pork, use two forks to pull the meat apart, discarding any large pieces of fat. For slices, cut against the grain. Return the meat to the pot and toss with the reduced sauce, or serve the sauce on the side.

Notes

Don’t skip the sear; it creates deep flavor. Let the meat rest before shredding to keep it moist. For a cleaner sauce, skim off some of the rendered fat before reducing. The sauce should coat the back of a spoon. This dish can be made a day ahead and reheated; flavors improve overnight.

Nutrition

Keywords: apple cider braised pork shoulder, fall dinner, braised pork, pork shoulder recipe, easy dinner, comfort food

Find it online: https://spoonmira.com/cozy-apple-cider-braised-pork-shoulder-easy-fall-dinner/