why make this recipe
Apple Cider-Braised Pork Shoulder is a comforting and delicious dish perfect for gatherings or a cozy family dinner. The flavors of the apple cider and spices blend beautifully, making the pork incredibly tender and bursting with taste. This recipe is not only easy to follow but also creates a delightful aroma that fills your kitchen, inviting everyone to enjoy a hearty meal.
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 completely dry with paper towels and season all over with the salt.
- Heat the olive oil in a large Dutch oven over high heat. Once the oil is glistening, sear the pork shoulder on all sides until well browned, about 4 minutes per side. Transfer to a plate.
- Reduce the heat to medium. Add the shallot and fennel to the same Dutch oven and cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes. If the veggies begin to brown too quickly, add 1/4 cup of the chicken stock to deglaze.
- Add the garlic and cook, stirring, until fragrant, about 1 more minute. Transfer the vegetables to a separate plate.
- Add the black pepper, cayenne, fennel seeds (if using), apple cider, apple cider vinegar, and chicken stock to the Dutch oven. Increase the heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan.
- Return the pork to the Dutch oven. The liquid should come about halfway up the sides of the meat. Cover with a tight-fitting lid and transfer to the oven.
- Braise for 2 hours.
- Remove the Dutch oven from the oven and add the apples and cooked vegetables. Cover and return to the oven for another 30 minutes, or until the pork is tender and easily shreds.
- 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 Apple Cider-Braised Pork Shoulder with the braised vegetables and apples on the side. You can also pair it with mashed potatoes, roasted vegetables, or a fresh green salad. Drizzle some of the delicious braising liquid over the meat for added flavor.
how to store Apple Cider-Braised Pork Shoulder
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm the pork and vegetables on the stove or in the oven. For longer storage, freeze the cooled pork in a sealed container for up to 3 months.
tips to make Apple Cider-Braised Pork Shoulder
- Make sure to sear the pork well for a deeper flavor.
- Use fresh apple cider for the best taste.
- If you want a little extra kick, add more cayenne pepper to the braising liquid.
variation
You can experiment with different spices or add other root vegetables like carrots or parsnips to the dish. Changing the type of apples used can also give a different flavor profile, so feel free to try different varieties.
FAQs
Can I use another cut of pork for this recipe?
Yes, you can use pork butt or pork loin, but cooking times may vary. Make sure to adjust accordingly.
Is it necessary to sear the pork?
Searing the pork adds a lot of flavor and helps create a nice crust. It is recommended but not strictly necessary.
Can I make this dish in a slow cooker?
Yes! You can adapt this recipe for a slow cooker. Sear the pork first, and then transfer everything to the slow cooker to cook on low for about 6-8 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 completely dry with paper towels and season all over with the salt.
- Heat the olive oil in a large Dutch oven over high heat. Once the oil is glistening, sear the pork shoulder on all sides until well browned, about 4 minutes per side. Transfer to a plate.
- Reduce the heat to medium. Add the shallot and fennel to the same Dutch oven and cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes. If the veggies begin to brown too quickly, add 1/4 cup of the chicken stock to deglaze.
- Add the garlic and cook, stirring, until fragrant, about 1 more minute. Transfer the vegetables to a separate plate.
- Add the black pepper, cayenne, fennel seeds (if using), apple cider, apple cider vinegar, and chicken stock to the Dutch oven. Increase the heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan.
- Return the pork to the Dutch oven. The liquid should come about halfway up the sides of the meat. Cover with a tight-fitting lid and transfer to the oven.
- Braise for 2 hours.
- Remove the Dutch oven from the oven and add the apples and cooked vegetables. Cover and return to the oven for another 30 minutes, or until the pork is tender and easily shreds.
- 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.