Why Make This Recipe
Apple Cider-Braised Pork Shoulder is a delightful dish packed with flavor. The combination of tender pork, sweet apple cider, and aromatic spices creates a comforting meal perfect for any occasion. It’s an easy way to impress family and friends with a homemade feast. Plus, it’s a one-pot meal, which means less cleanup for you!
How to Make Apple Cider-Braised Pork Shoulder
Ingredients:
- 1 (3-pound) pork shoulder roast
- 1 tablespoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 2 large shallots, thinly sliced
- 1 small head of fennel, thinly sliced (fronds reserved for garnish)
- 6 garlic cloves, roughly chopped
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon cayenne pepper
- 2 teaspoons fennel seeds (optional)
- 2 cups unfiltered apple cider
- 2 teaspoons unfiltered apple cider vinegar
- 2 cups chicken stock
- 2 apples, cored and quartered
Directions:
- Preheat the oven to 350 degrees F with a rack in the center position.
- Pat the pork dry with paper towels and season it all over with salt.
- Heat olive oil in a large Dutch oven over high heat. Sear the pork shoulder on all sides until it is well browned, about 4 minutes per side. Transfer it to a plate.
- Reduce the heat to medium. Add sliced shallot and fennel to the Dutch oven and cook until softened, about 5 minutes. Add the chopped garlic and cook until fragrant, about 1 minute. Transfer the vegetables to a plate.
- Add black pepper, cayenne, fennel seeds (if using), apple cider, apple cider vinegar, and chicken stock to the Dutch oven. Increase heat to high and bring it to a boil.
- Return the pork to the Dutch oven, cover with a lid, and transfer it to the oven. Braise for 2 hours.
- After 2 hours, add the quartered apples and cooked vegetables to the pot. Cover and return to the oven for another 30 minutes until the pork is tender.
- Let the pork rest for 10 minutes before slicing or shredding. Serve with the apples and vegetables, spooning the braising liquid over the top. Garnish with reserved fennel fronds if desired.
How to Serve Apple Cider-Braised Pork Shoulder
Serve the pork with the flavorful apples and cooked vegetables. You can also pair it with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. A fresh salad on the side can balance the richness of the pork.
How to Store Apple Cider-Braised Pork Shoulder
If you have leftovers, let the pork cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pan over low heat or in the microwave until heated through. You can also freeze the leftovers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Apple Cider-Braised Pork Shoulder
- For extra flavor, marinate the pork shoulder overnight with salt and spices.
- If you don’t have fennel, you can leave it out or substitute with celery.
- Adjust the spices according to your taste. If you like it spicier, add more cayenne pepper.
- Use fresh apple cider for the best flavor; it’s sweeter and more flavorful than store-bought cider.
Variation
You can add root vegetables like carrots or parsnips to the pot for added flavor and heartiness. Feel free to experiment with different types of apples based on your preference for sweetness or tartness.
FAQs
Q: Can I use a different cut of pork?
A: Yes, you can use pork loin or pork tenderloin, but cooking times will vary. Make sure to adjust the cooking time accordingly.
Q: Is there a substitute for apple cider?
A: If you don’t have apple cider, you can use apple juice or a mixture of apple juice and water with a bit of vinegar for acidity.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the pork first, then transfer it to the slow cooker with the other ingredients and cook on low for about 8 hours or on high for 4 hours.
Apple Cider-Braised Pork Shoulder
Ingredients
Method
- Preheat the oven to 350 degrees F with a rack in the center position.
- Pat the pork dry with paper towels and season it all over with kosher salt.
- Heat olive oil in a large Dutch oven over high heat. Sear the pork shoulder on all sides until it is well browned, about 4 minutes per side. Transfer it to a plate.
- Reduce the heat to medium. Add sliced shallots and fennel to the Dutch oven and cook until softened, about 5 minutes. Add the chopped garlic and cook until fragrant, about 1 minute. Transfer the vegetables to a plate.
- Add black pepper, cayenne, fennel seeds (if using), apple cider, apple cider vinegar, and chicken stock to the Dutch oven. Increase heat to high and bring it to a boil.
- Return the pork to the Dutch oven, cover with a lid, and transfer it to the oven. Braise for 2 hours.
- After 2 hours, add the quartered apples and cooked vegetables to the pot. Cover and return to the oven for another 30 minutes until the pork is tender.
- Let the pork rest for 10 minutes before slicing or shredding. Serve with the apples and vegetables, spooning the braising liquid over the top. Garnish with reserved fennel fronds if desired.