Braising is a combination cooking technique that features both wet and dry heat. First, you sear the pork shoulder in the pan for flavor and color and then you add liquid to the pot and transfer the covered pot to the oven. In the oven, the pork cooks slowly at a lower temperature.
The resulting meat is exceedingly tender. Braising is particularly effective for tough cuts of meat (brisket, chuck, pork shoulder, etc). Cooking tough meats low and slow in liquid allows the muscle tissue and collagen to slowly break down.
Any liquid can be used to braise, but the apple cider really adds that extra depth of flavor and that fall-flavor goodness!
How to Make Apple Cider Braised Pork Shoulder
This recipe is not at all complicated to make and only requires a handful of ingredients! I do recommend investing in a large dutch oven, like the one linked below. All my braises happen in large braisers or dutch ovens!
TOOLS NEEDED
Dutch Oven
Sharp Knife
Cutting Board
Peeler
INGREDIENTS AND SUBSTITUTIONS
Continue Reading in next page
ADVERTISEMENT
