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Apple Cider-Braised Pork Shoulder

A comforting one-pot meal featuring tender pork braised in sweet apple cider and aromatic spices, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds pork shoulder roast
  • 1 tablespoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 2 large shallots, thinly sliced
  • 1 small head fennel, thinly sliced (fronds reserved for garnish)
  • 6 cloves garlic, roughly chopped
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons fennel seeds (optional) Can be omitted if not available.
  • 2 cups unfiltered apple cider Fresh apple cider preferred for best flavor.
  • 2 teaspoons unfiltered apple cider vinegar
  • 2 cups chicken stock
  • 2 medium apples, cored and quartered Type of apple can vary based on sweetness preference.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F with a rack in the center position.
  2. Pat the pork dry with paper towels and season it all over with kosher salt.
  3. 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.
  4. 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.
Cooking
  1. 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.
  2. Return the pork to the Dutch oven, cover with a lid, and transfer it to the oven. Braise for 2 hours.
  3. 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.
  4. 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.

Notes

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. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.