Cider Braised Pork Shoulder

This tender cider braised pork shoulder recipe is simmered in a rich, savory broth until it falls right off the bone. The best part is the oven does all the work for you! Its delicious and perfect for a cozy family meal.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American

Keyword: braised pork recipe, cider braised pork shoulder

Servings:

Calories: 312kcal

Author: Mary Woita

Equipment

Ingredients

3 ½ pound pork shoulder bone-in
2 teaspoons smoked paprika
1 teaspoon dried oregano
¼ teaspoon cinnamon
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil extra virgin, divided
3 medium onions cut into thick strips
2 cups chicken broth
2 cups apple cider
2 garlic cloves minced
3 apples cored and quartered
fresh rosemary sprigs optional garnish

Instructions

Rinse the pork shoulder and pat it dry. Let it stand out at room temperature for 1 hour.
In a small bowl, mix the paprika, oregano, cinnamon, salt, and pepper. Rub 1 tablespoon olive oil over the pork and then sprinkle 3 teaspoons of the seasoning over the top, sides, and bottom. Set aside the remaining seasoning.
Preheat the oven to 325°F.
Over high heat, pour the remaining 2 tablespoons of olive oil into a heavy-bottomed pot or cast-iron Dutch oven.
Place the pork into the pot and sear it on all sides until evenly browned. Transfer the pork and all its juices to a tray or plate and set aside.
Add the onions to the pot and reduce the heat to medium. Add the remaining seasoning and cook the onions until translucent. Transfer the onions to the tray with the pork and set aside
Add chicken broth to the pot to deglaze, scraping up any bits stuck to the bottom with a wooden spoon. Next, add the apple cider and place the pork and onions back into the pot.
Sprinkle the pork with the chopped garlic, cover the pot, and place it in the oven to cook for 3 ½ hours.
Remove the pot from the oven and add the apples. Cover the pot and return it to the oven to cook for an additional 30 minutes.
The pork is done when it registers 145°F on an instant-read thermometer and is ‘fall-apart’ tender. Break apart the pork with a fork and serve with the onions, apples, and optional rosemary.

Notes

When adding the onions to the pot, do not clean the pot after browning the meat; these leftover browned bits stuck to the bottom add flavor to the final dish.
Optional: To thicken the liquid in the pot for gravy, remove the pork and strain out the onions and apples, leaving just the liquid. Place over high heat, stirring occasionally, until reduced by half.

Nutrition