Description
This braised pork shoulder recipe features a tender pork roast slow-cooked in a flavorful mixture of apple cider, chicken broth, herbs, and roasted apples. Perfectly browned and braised until juicy and tender, this dish is ideal for a comforting family dinner.
Ingredients
Scale
Meat
- 3 pounds pork shoulder roast
- Kosher salt and fresh ground black pepper, to taste
Cooking and Flavoring Ingredients
- 2 tablespoons olive oil
- 4 yellow onions, thinly sliced
- 6 cloves garlic, minced
- ¼ cup dry white wine
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 tablespoon fresh chopped rosemary leaves, or 1 teaspoon crushed dried rosemary
- 1 teaspoon smoked paprika
- 1½ cups apple cider (not apple cider vinegar)
- 1½ cups low sodium chicken broth
- 2 bay leaves
- 2 granny smith apples, cored and quartered
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for browning and braising the pork.
- Prepare Pork: Pat the pork shoulder dry with paper towels and season generously with kosher salt and freshly ground black pepper all over for flavor.
- Brown Pork: Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Add the pork and brown it on all sides, approximately 5 minutes per side, to develop flavor and color.
- Sauté Onions and Garlic: Remove pork and set aside. Add sliced onions to the pot and cook over medium heat for 4 to 5 minutes until softened. Stir in minced garlic and cook for 20 seconds to release aroma.
- Deglaze Pot: Pour in dry white wine and scrape up all the browned bits from the bottom of the pot to incorporate flavors. Stir in thyme, rosemary, and smoked paprika.
- Add Liquids and Pork: Return the pork to the pot. Add apple cider, low sodium chicken broth, and bay leaves. Bring the mixture to a boil.
- Braise Pork: Cover the pot with a tight-fitting lid and transfer to the oven. Reduce oven temperature to 350 degrees Fahrenheit and cook for 2 hours to tenderize the pork.
- Add Apples and Continue Cooking: Remove the lid, add quartered granny smith apples to the pot, cover again, and cook in the oven for an additional 30 minutes until pork reaches an internal temperature between 145 and 200 degrees Fahrenheit.
- Rest Pork: Remove pot from oven and transfer pork to a cutting board. Let the pork rest for 10 minutes to allow juices to redistribute.
- Reduce Sauce: Place the pot back on the stovetop over high heat. Bring the braising liquid to a boil and cook for a few minutes until slightly reduced and thickened.
- Serve: Slice the pork shoulder and serve it with the reduced sauce, cooked onions, and apples.
Notes
- Choosing the Pork: Select a pork shoulder with good marbling for optimal tenderness and flavor.
- Browning is Key: Take your time to brown the pork thoroughly to develop rich flavor and a beautiful crust.
- Deglazing the Pot: Scrape all browned bits when adding wine for maximum flavor infusion.
- Internal Temperature: Although safe at 145°F, cooking pork shoulder to 170–190°F achieves optimal tenderness; pulled pork requires around 205°F for shredding.
- Resting Time: Resting the meat ensures juiciness by allowing the juices to redistribute.
- Strain the Sauce: For a smooth sauce, strain out onions and herbs after reduction if desired.
- Herbs: Substitute thyme and rosemary with sage or other herbs that complement pork and apples.
- Serving Suggestion: Serve over creamy mashed potatoes or buttery egg noodles to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
