Apple Cider Braised Pork (Printer-Friendly)

Tender pork shoulder braised in apple cider with herbs and caramelized onions, perfect for cozy meals.

# What You’ll Need:

→ Pork

01 - 3 to 4 lb pork shoulder, bone-in or boneless
02 - Salt
03 - Freshly ground black pepper

→ Cooking fats

04 - 2 tbsp olive oil
05 - Optional: butter or oil for finishing

→ Vegetables and aromatics

06 - 1 to 2 large onions, thinly sliced
07 - 4 to 6 garlic cloves, smashed or chopped
08 - 1 to 2 apples, cored and sliced (firm variety such as Granny Smith or Honeycrisp)

→ Liquids and seasonings

09 - 2 cups apple cider
10 - 1 cup chicken stock or broth
11 - 2 tbsp apple cider vinegar
12 - Optional: 1 tbsp Dijon mustard

→ Herbs

13 - Fresh thyme sprigs, rosemary, and bay leaves

# Steps to Follow:

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

# Helpful Hints:

01 - Searing the pork develops deeper flavor and richer color.
02 - Firm apples maintain their shape during braising and add texture contrast.
03 - Maintaining liquid to halfway up the meat prevents drying and burning.
04 - Resting meat in juices allows reabsorption and juicier texture.
05 - Skim fat from braising liquid for a cleaner, more refined sauce.

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