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Tasty Apple Cider Braised Pork Shoulder: The Ultimate Guide to a Perfect Fall Feast

Tasty Apple Cider Braised Pork Shoulder: The Ultimate Guide to a Perfect Fall Feast
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Rich, tender, and full of fall flavor, this Apple Cider Braised Pork Shoulder is a hearty dish that feels both rustic and elegant. Slow-braised in a fragrant mix of apple cider, herbs, garlic, and Dijon mustard, the pork becomes meltingly tender while the onions and apples soak up all that savory-sweet goodness. Perfect for a cozy weekend dinner or a special gathering, it’s comfort food at its finest.

Ingredients

Scale

For the Seasoned Pork and Braising Liquid:

  • 4–5 lb pork shoulder or Boston butt roast

  • 2 tbsp neutral cooking oil (such as canola or vegetable)

  • 2 cups fresh apple cider (not apple cider vinegar)

  • 2 cups chicken broth

  • 2 tbsp Dijon mustard

  • 1 tbsp dried minced onion

  • 1 head garlic, top sliced off (not root end)

  • 3 sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

For the Roasting Pan Additions:

  • 1 red onion, cut into thick rounds

  • 2 firm, slightly tart apples, peeled and cut into wedges

Instructions

1. Prep the Pork
Preheat your oven to 325°F (160°C). Trim any large fat caps from the pork shoulder. If boneless, cut into 4 large pieces; if bone-in, leave it whole. Pat dry with paper towels and season generously with salt and pepper.

2. Sear the Pork
Heat the oil in a large Dutch oven over medium-high heat. Once shimmering, add the pork in a single layer and sear for 4–5 minutes per side, until deeply browned. Work in batches if necessary to avoid crowding.

3. Prepare the Braising Liquid
In a bowl, whisk together apple cider, chicken broth, Dijon mustard, and dried minced onion. Tie the rosemary and thyme together with kitchen twine to form a bouquet garni, and slice the top off the garlic head to expose the cloves.

4. Braise the Pork
Once the pork is browned, pour the cider mixture over it in the Dutch oven. Nestle in the herbs and garlic head. Cover and transfer to the oven.
Braise for 2½ to 3 hours, flipping the pork halfway through. The meat should be nearly fork-tender at this point.

5. Add Apples and Onions
Remove the pot from the oven. Add the red onion rounds and apple wedges around the pork. Cover and return to the oven for 30–45 minutes, until the pork is tender and the apples are soft but intact.

6. Rest and Serve
Let the pork rest in the braising liquid for 30 minutes before serving. Squeeze the roasted garlic into the sauce or over the pork for added richness. Adjust seasoning with salt and pepper as needed. Serve with the braised apples, onions, and a spoonful of the flavorful cider sauce.

Notes

  • Choose the right pork: A bone-in shoulder gives the best flavor and texture.

  • Don’t rush the sear: Deep browning builds the base of your sauce.

  • Use fresh apple cider, not vinegar — it gives natural sweetness and body.

  • Serve with mashed potatoes, roasted vegetables, or buttered egg noodles to soak up all that delicious sauce.

Nutrition

Find it online: https://biteseason.com/tasty-apple-cider-braised-pork-shoulder-the-ultimate-guide-to-a-perfect-fall-feast/

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