Step-by-step instructions
- Preheat your oven to 325°F (165°C).
- Trim any large fat caps from the pork and cut it into 4 large pieces (or leave it whole if bone-in). Pat the meat dry with a paper towel, then season generously with salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the pork pieces in a single layer for 4-5 minutes per side until deeply browned. Repeat on all sides; do this in batches if necessary.
- In a bowl, whisk together apple cider, chicken stock, Dijon mustard, and dehydrated onion. Tie rosemary and thyme sprigs with kitchen twine for easy removal later.
- Once the pork is browned, pour in the braising liquid, add the tied herbs, and the garlic. Cover and place in the oven.
- Braise for about 3 hours, flipping the pork halfway through. When it’s nearly fork-tender, remove from the oven and add the red onions and apple wedges around the pork.
- Cover and return it to the oven for an additional 30-45 minutes, until the pork is very tender.
- Remove from the oven and let the pork rest in the braising liquid for 30 minutes. Squeeze roasted garlic cloves into the broth or on top of the pork and season the liquid to taste. Serve the pork with apples, onions, and braising juices.
Best ways to enjoy it
To serve your apple cider braised pork shoulder, consider pairing it with creamy mashed potatoes, roasted vegetables, or a simple green salad for a balanced meal. You can also serve it with crusty bread to soak up the delicious juices. For a festive touch, drizzle some of the braising liquid over the dish just before serving!
Storage and reheating tips
To keep your leftovers fresh, allow the pork to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. If you want to save it for longer, you can freeze it for up to 3 months. Just ensure it’s tightly sealed to prevent freezer burn. When reheating, gently warm the pork in a saucepan over low heat or in the microwave, adding a splash of broth if necessary to keep it moist.
Helpful cooking tips
For the best results with your braised pork shoulder, ensure that you give it enough time to sear properly; a good crust is essential for flavor. Also, don’t skip the resting step after cooking; letting the pork sit in the braising liquid allows it to absorb those delightful flavors throughout. Lastly, feel free to experiment with herbs—fresh sage or thyme can offer a lovely variation.
Creative twists
Looking to switch things up? Try adding different fruits into the braising liquid, such as pears or cranberries, for a seasonal twist. For a spicier kick, consider adding some crushed red pepper flakes or fresh jalapeños. You could also swap out the Dijon mustard for apple cider vinegar for an extra tangy flavor.
FAQ
What is the cooking time for apple cider braised pork shoulder?
Typically, the braising process takes about 3.5 to 4 hours in total at 325°F. Always check the meat for tenderness; it should be fork-tender for optimal results.
Can I substitute the pork shoulder for another cut?
Yes! If you prefer, you can use pork butt or even pork loin. However, be aware that cooking times may vary slightly depending on the cut’s thickness and fat content.
How do I ensure my pork remains juicy?
By searing your pork before braising and allowing it to rest in the braising liquid post-cooking, you’ll keep the meat moist and packed with flavor.
Make this delightful apple cider braised pork shoulder at your next gathering, and watch everyone come back for seconds!
