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–+ servings
Silvia

Apple Cider Braised Pork Shoulder: A Flavorful Delight!

A flavorful dish featuring pork shoulder braised in apple cider, creating a tender and delicious meal.
Print Recipe
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 to 3 pounds pork shoulder trimmed and cut into large chunks
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 cups apple cider
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 300°F (150°C).
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the pork shoulder chunks with salt and pepper, then brown them in batches, about 4-5 minutes per side. Remove the pork and set aside.
  3. In the same pot, add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
  4. Pour in the apple cider, scraping the bottom of the pot to deglaze it. Add the chicken broth, apple cider vinegar, brown sugar, Dijon mustard, dried thyme, and ground cinnamon. Stir to combine.
  5. Return the browned pork shoulder to the pot, ensuring it is submerged in the liquid. Bring the mixture to a simmer.
  6. Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the pork is tender and easily shreds with a fork.
  7. Once done, remove the pot from the oven and let it rest for about 10 minutes. Shred the pork using two forks and mix it back into the sauce.
  8. Serve hot, garnished with chopped fresh parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 26gFat: 22gSugar: 8g

Notes

  • For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions.
  • Substitute the apple cider with hard cider for a deeper flavor, or use a mix of apple juice and a splash of vinegar for a non-alcoholic version.

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