Description

Tender, fall-apart Apple Cider Braised Pork Shoulder that’s the ultimate comfort food. Cooked low and slow in a flavorful apple cider braise, this pork dish is perfect for weeknight dinners or special occasions.

Ingredients

– 3-4 lb pork shoulder or Boston butt

– 2 cups apple cider

– 1 onion, diced

– 4 cloves garlic, minced

– 2 tbsp olive oil

– 1 tsp dried thyme

– 1 tsp dried rosemary

– Salt and pepper to taste

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Instructions

1. 1. Pat the pork shoulder dry and season all over with salt and pepper.

2. 2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork on all sides until deeply browned, about 3-4 minutes per side.

3. 3. Remove the pork from the pot and add the onions. Cook for 2-3 minutes until translucent.

4. 4. Add the garlic, thyme, and rosemary. Cook for 1 minute until fragrant.

5. 5. Pour in the apple cider and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

6. 6. Return the pork shoulder to the pot and bring to a simmer. Cover and transfer to a 300°F oven. Braise for 2-2.5 hours, until the pork is fork-tender.

7. 7. Remove the pork from the pot and use two forks to shred the meat. Skim any excess fat from the braising liquid.

8. 8. Serve the shredded pork over mashed potatoes, with the flavorful braising liquid spooned over the top. Garnish with fresh parsley.

Notes

– This dish can be made 1-2 days in advance. Reheat gently on the stovetop before serving.

– For a richer flavor, add a splash of apple cider vinegar or Dijon mustard to the braising liquid.

– Substitute bone-in pork shoulder for even more flavor.

Prep Time: 20
Cook Time: 150
Category: Main Course
Method: Braising
Cuisine: American