Name: Apple Cider Braised Pork Shoulder
Prep time: 20 min
Cook time: 4 h
Ingredients: 4 to 5 pounds (1.8 to 2.2 kg) bone-in pork shoulder roast or pork butt roast; Kosher salt and freshly ground black pepper; 2 tablespoon (30 ml) neutral oil; 2 cup (480 ml) fresh apple cider (see recipe note); 2 cup (480 ml) chicken stock; 2 tablespoon (30 g) Dijon mustard; 1 tablespoon (10 g) dehydrated minced onion; 3 sprigs rosemary; 4 sprigs thyme; 1 bulb garlic, top sliced off to expose the cloves; 2 firm and slightly tart apples, such as Honeycrisp, Pink Lady or Gala; 1 red onion, peeled and cut into thick slices

Apple Cider Braised Pork Shoulder

By: Jenny Goycochea-Marker, excerpted from Braised

Apple Cider Braised Pork Shoulder

By: Jenny Goycochea-Marker, excerpted from Braised

This recipe is the epitome of fall. Tender, fall-apart pork shoulder cooked with apples and onions in a savory apple cider broth—the coziest braise ever. This is, far and away, the most popular recipe on my website, with over 500 five-star reviews, and it’s the recipe that inspired this book! Braised meat over mashed potatoes is my ultimate comfort food, and while this recipe is simple, it’s so special. It’s perfect for any special occasion or dinner party, or when you just want a cozy meal to hunker down with during the colder months.

Serves6 to 8

Preparation Time20 min

Cooking Time4 hr

Ingredients

4 to 5 pounds (1.8 to 2.2 kg) bone-in pork shoulder roast or pork butt roast
Kosher salt and freshly ground black pepper
2 tablespoons (30 ml) neutral oil
2 cups (480 ml) fresh apple cider (see recipe note)
2 cups (480 ml) chicken stock
2 tablespoons (30 g) Dijon mustard
1 tablespoon (10 g) dehydrated minced onion
3 sprigs rosemary
4 sprigs thyme
1 bulb garlic, top sliced off to expose the cloves
2 firm and slightly tart apples, such as Honeycrisp, Pink Lady or Gala
1 red onion, peeled and cut into thick slices

INSTRUCTIONS

Trim the pork roast of excessive fat, if there are large fat caps. Cut the pork into three or four large pieces, or leave it whole if bone-in. Pat the pork dry with paper towels and season liberally all over with kosher salt and pepper. Transfer, uncovered, to the fridge and let chill for at least 8 hours or overnight. Remove from the oven 1 hour before cooking.
Preheat an oven to 325°F (162°C).
In a large Dutch oven, heat the oil over medium-high heat until the oil is very hot and shimmering. Carefully lower the pork into the oil and sear for 4 to 5 minutes per side, or until deeply browned all over.
Meanwhile, in a large measuring cup, whisk together the apple cider, chicken stock, Dijon and dehydrated minced onion until smooth. Use a piece of kitchen twine to tie the rosemary and thyme into a small bundle. After the pork is browned all over, pour in the apple cider mixture and add the bulb of garlic and herb bundle.
Cover the Dutch oven and transfer to the oven. Braise for 3 hours (start checking at around 2½ hours for boneless pork). When the pork is just shy of fork-tender, peel and cut the apples into thick slices. Add the red onion and apple slices to the pork, cover and braise for another 30 to 45 minutes, or until the pork is very tender.
Remove the pork from the oven and let it rest in the juices, covered, for 30 minutes. Squeeze the garlic cloves out of their husk into the broth or onto the pork. Season the braising liquid to taste with salt and pepper. Serve the juices spooned over the pork, apples and onions.

Recipe Note: Fresh apple cider is a cloudy, unfiltered fresh-pressed apple juice available during the fall and winter months in most areas. This is not the same as cider vinegar, and vinegar should never be used in its place.