Description

This Braised Pork Shoulder recipe features tender, flavorful pork slow-cooked with aromatic herbs, apples, and a savory sauce made from apple cider and chicken broth. The pork is first seared for a deep, rich flavor, then braised in the oven low and slow for several hours until perfectly tender. It’s a comforting and hearty dish perfect for a family dinner, served with sauce, soft onions, and sweet apples.

Ingredients

Scale

Pork and Seasoning

3 pounds pork shoulder roast
Kosher salt, to taste
Fresh ground black pepper, to taste

Cooking Ingredients

2 tablespoons olive oil
4 yellow onions, thinly sliced
6 cloves garlic, minced
¼ cup dry white wine
1 tablespoon fresh thyme leaves (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

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Instructions

Preheat oven: Preheat your oven to 400˚F to prepare for searing and braising the pork.
Season pork: Pat the pork shoulder dry with paper towels, then season all over generously with kosher salt and fresh ground black pepper.
Brown pork: Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Add the pork and sear it on all sides, about 5 minutes per side, until deeply browned. Remove and set aside.
Sauté aromatics: Add sliced onions to the pot and cook over medium heat for 4-5 minutes until softened, stirring often. Stir in the minced garlic and cook for 20 seconds until fragrant.
Deglaze pot: Pour in the dry white wine and scrape up all the browned bits from the bottom of the pot, stirring to incorporate the flavor.
Add herbs and spices: Stir in thyme, rosemary, and smoked paprika to the pot with the onions and wine mixture.
Return pork and add liquids: Place the pork back into the pot. Add apple cider, chicken broth, and bay leaves, then bring the liquid to a boil on the stovetop.
Braise in oven: Cover the pot with a tight-fitting lid and transfer it to the oven. Immediately reduce the temperature to 350˚F and cook for 2 hours.
Add apples and continue cooking: Remove the lid and add the quartered granny smith apples to the pot. Cover again and cook for another 30 minutes or until the pork reaches an internal temperature of at least 145˚F, preferably closer to 170˚F-200˚F for optimal tenderness.
Rest pork: Remove the pot from the oven. Transfer the pork to a cutting board and let it rest for 10 minutes to redistribute juices.
Reduce sauce: Place the pot back on the stovetop over high heat. Bring the sauce to a boil and cook for a couple of minutes until it reduces slightly and thickens.
Serve: Slice the pork and serve it with the reduced sauce, cooked onions, and apples.

Notes

Choosing the Pork: Select a pork shoulder with good marbling for the best flavor and tenderness.
Browning is Key: Take your time to sear the pork thoroughly for enhanced flavor and color.
Deglazing: Scrape all browned bits from the pot when adding wine to maximize flavor.
Internal Temperature: Cook pork shoulder to at least 170˚F for tender slices; up to 200˚F if you prefer very tender meat. For pulled pork, cook closer to 205˚F.
Resting Time: Letting the pork rest after cooking ensures juicy, tender meat.
Strain the Sauce: For a smooth sauce, strain out onions and herbs after reduction if desired.
Herb Variations: Try sage or other herbs to complement pork and apples.
Serving Suggestion: Enjoy over creamy mashed potatoes or buttery egg noodles to soak up the flavorful sauce.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 7 g
Sodium: 350 mg
Fat: 28 g
Saturated Fat: 9 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 110 mg