Apple Cider Braised Pork (Printer-Friendly Version)

Slow-braised pork shoulder infused with apple cider, herbs, and caramelized onions for melt-in-mouth tenderness.

# Ingredients Needed:

→ Pork

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

→ Aromatics

04 - 2 tablespoons olive oil
05 - 1 to 2 large onions, thinly sliced
06 - 4 to 6 garlic cloves, smashed or chopped

→ Liquids

07 - 2 cups apple cider
08 - 1 cup chicken stock or broth
09 - 2 tablespoons apple cider vinegar

→ Fruits & Herbs

10 - 1 to 2 firm apples, cored and sliced (e.g., Granny Smith or Honeycrisp)
11 - Fresh thyme sprigs, rosemary, and bay leaves

→ Optional

12 - 1 tablespoon Dijon mustard
13 - Butter or oil, for finishing

# Step-by-Step Directions:

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

# Helpful Hints:

01 - Searing adds depth of flavor and promotes appealing color. Resting the meat in its juices ensures moisture retention.
02 - Firm apples such as Granny Smith maintain texture during braising, contributing pleasant contrast.
03 - Monitor liquid levels throughout cooking; add stock or cider as needed to prevent drying.
04 - Fat can be skimmed from sauce after cooking for a cleaner finish.

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