Cider Braised Pork Shoulder with Apples and Onions

Cider Braised Pork Shoulder with Apples and Onions ingredients

• 3 lbs boneless pork shoulder
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 large yellow onions
• 4 cloves garlic
• 2 medium firm apples
• 3 cups apple cider
• 1 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 4 fresh thyme sprigs
• 2 bay leaves
• 2 tbsp fresh parsley

How to make Cider Braised Pork Shoulder with Apples and Onions

1. Preheat your oven to 325°F (160°C). Pat the 3 lbs pork shoulder dry with paper towels. Season generously all over with 1.5 teaspoons kosher salt and 1 teaspoon black pepper. Lightly dust the pork with 2 tablespoons all-purpose flour, shaking off any excess.
2. Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the pork shoulder and sear on all sides until deeply golden brown, about 5-7 minutes per side. This step builds flavor; remove the seared pork to a plate.
3. Reduce the heat to medium. Add the 2 sliced yellow onions to the same pot and cook, stirring occasionally, for 8-10 minutes until softened and caramelized. Add 4 minced garlic cloves and cook for another minute until fragrant.
4. Deglaze the pot by pouring in 3 cups apple cider, scraping up any browned bits from the bottom with a wooden spoon. Stir in 1 cup chicken broth, 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon packed brown sugar.
5. Add the 2 cored and quartered apples, 4 fresh thyme sprigs, and 2 bay leaves to the pot. Bring the liquid to a gentle simmer, then carefully return the seared pork shoulder to the pot, nestling it among the apples and onions.
6. Cover the Dutch oven tightly with its lid (or foil if your pot doesn't have a tight-fitting lid). Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the pork is fork-tender and easily shreds.
7. Carefully remove the pot from the oven. Transfer the pork shoulder to a cutting board and tent it loosely with foil; let it rest for 10-15 minutes. While the pork rests, remove and discard the thyme sprigs and bay leaves from the sauce.
8. For a slightly thicker sauce, you can place the pot back on the stovetop over medium-high heat and simmer, uncovered, for 5-10 minutes until the sauce reduces to your desired consistency. Taste the sauce and adjust seasonings if needed.
9. Shred the rested pork shoulder using two forks directly on the cutting board. Return the shredded pork to the pot with the braising liquid, apples, and onions, tossing gently to coat.
10. Serve the cider braised pork shoulder warm, spooned generously with the apples and onions and the rich sauce. Garnish with 2 tablespoons fresh chopped parsley. It pairs wonderfully with mashed potatoes or creamy polenta.

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