Pork Shoulder. Also referred to as Pork butt or Boston but. Opt for high-quality pork. Boneless or bone-in, it’s up to you!
Apple cider. Fresh apple cider is seasonal, fresh pressed, unfiltered, and unpasteurized. It’s bright and fresh and pairs perfectly with the pork. Look for it in the refrigerated produce section.
Apples. Pick firm, and slightly tart apples so that the dish doesn’t get too sweet. Honey crisp and pink lady are my favorites!
Onion. I love red onion here, but you could swap in any onion.
Chicken broth. Chicken broth helps cut some of the sweetness of the apple cider. Homemade is always best, but store bought is fine too.
Dijon mustard. Dijon is the absolute best with pork and really bolsters the braising liquid with flavor.
Garlic. You’re going to use a whole head here and just cut off the top of the garlic opposite the root. You’ll end up with rich roasted garlic flavor that we’ll squeeze into the liquid.
Spices. I love a little dehydrated onion here to really drive the savory flavor home.
Herbs. Rosemary and thyme give all the fall flavors here.
THE PROCESS
Cube your pork. You want the pieces to be at least 4 inch pieces. If you’re going bone-in pork, cut the pork into 2 large pieces, working around the bone.
Season everything. Pat your pork really dry (helps with browning). These are thick pieces of pork so season all sides really well with salt and pepper.
Sear the pork. This is a crucial step! Sear the pork really well on all sides until deeply golden brown.
Add the cider and stock. Whisk together the apple cider, chicken stock, dijon, and dehydrated onion in a measuring cup until smooth. Pour the liquid over the pork. Add the herbs tied in a bundle into the pot. Cover and place in the oven.
Oven time! Braise for about 3 hours, flipping the pork halfway through, until the pork is almost fork-tender. Remove from the oven and add the apples and onion slices, arranging them around the pork. Return the pot to the oven for 45 min – 1 hour, until the pork is tender. Let the pork rest in the juices for 30 minutes before serving.
Boneless vs Bone-In
Obviously, pork shoulder can be found both boneless and bone-in. So which best for Apple Cider Braised Pork Shoulder?
Bone – in. I am personally ALWAYS pro bone-in pork shoulder. As the pork slowly cooks, the marrow, collagen, and gelatin in the bones slowly breaks down and makes the sauce extra rich and flavorful. There is a noticeable difference in the texture and thickness of the sauce.
That being said, there are a couple of drawbacks. Bone-in meat cooks more slowly since you can’t cut it into small pieces, so prepare for that. I used bone-in pork shoulder and was only able to cut the meat in two.
Boneless. Boneless pork shoulder is always a great choice, too! Because you can cut it into smaller pieces, it cooks more quickly and a bit more evenly. If time is a constraint for you, boneless is the way to go. That being said, you sacrifice a lot of flavor that the bone gives by going boneless.
Either way, you’ll have a delicious dinner on your hand! Choose whichever option works best for you.
Storing, Freezing, and Reheating Apple Cider Braised Pork Shoulder
In the event that you have leftovers, Apple Cider Braised Pork Shoulder is easy to store and freeze!
To store Apple Cider Braised Pork Shoulder: Let the pork and liquid cool to room temperature and store in an airtight container for 4-6 days in the fridge.
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