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To make the apple cider braised pork shoulder recipe, you start with essential ingredients. You need 3-4 pounds of pork shoulder, cut into large chunks. This meat has the right fat content for braising. You also need 2 cups of apple cider, which adds a sweet and tangy flavor. One large onion, diced, and three cloves of garlic, minced, bring depth to the dish. You’ll need 2 cups of low-sodium chicken broth for moisture and richness.

Apple Cider Braised Pork Shoulder

Discover the savory delight of Apple Cider Braised Pork Shoulder that tantalizes taste buds with its tender meat and sweet, tangy sauce. Perfect for both beginners and experienced cooks, this easy recipe guides you through each step, ensuring a flavorful meal everyone will love. Ready to impress your family or guests with this comforting dish? Click through now for the full recipe and tips to elevate your cooking experience!
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Ingredients
  

3-4 lbs pork shoulder, cut into large chunks

2 cups apple cider

1 large onion, diced

3 cloves garlic, minced

2 cups low-sodium chicken broth

1 tablespoon Dijon mustard

1 tablespoon brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Fresh thyme sprigs for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 300°F (150°C).

    Sear the Pork: In a large, oven-safe Dutch oven, heat the olive oil over medium-high heat. Season the pork shoulder chunks with salt and pepper. Work in batches, if necessary, to brown the pork on all sides, about 6-8 minutes per batch. Once browned, remove the pork and set aside.

      Sauté Aromatics: In the same Dutch oven, add the diced onion and garlic. Sauté for about 3-5 minutes until the onions are translucent and fragrant.

        Combine Braising Ingredients: Stir in the apple cider, chicken broth, Dijon mustard, brown sugar, cinnamon, and ginger. Mix well to combine and bring to a simmer.

          Braise the Pork: Return the browned pork to the Dutch oven, ensuring it is mostly submerged in the liquid. Add any accumulated juices from the pork back into the pot.

            Cover and Cook: Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for about 3-4 hours, or until the pork is fork-tender and falls apart easily.

              Shred Pork: Remove the Dutch oven from the oven. Take the pork out and shred it using two forks. Return the shredded pork to the pot and stir to combine with the remaining sauce.

                Final Adjustments: Taste and adjust seasoning if necessary. You can simmer on low for a few more minutes to thicken the sauce slightly if desired.

                  Prep Time: 20 mins | Total Time: 4 hrs | Servings: 6-8

                    - Presentation Tips: Serve the braised pork shoulder over creamy mashed potatoes or with crusty bread to soak up the delicious sauce. Garnish with fresh thyme sprigs for a pop of color and flavor.