Description
This braised pork shoulder recipe delivers tender, flavorful meat infused with aromatic herbs, apples, and a rich sauce. Perfectly browned pork cooked low and slow in a savory apple cider and chicken broth mixture makes for a comforting and hearty main dish.
Ingredients
Scale
Meat
- 3 pounds pork shoulder roast
- Kosher salt and fresh ground black pepper, to taste
For Searing
- 2 tablespoons olive oil
Vegetables & Aromatics
- 4 yellow onions, thinly sliced
- 6 cloves garlic, minced
- 2 bay leaves
- 2 granny smith apples, cored and quartered
Liquids & Seasonings
- 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
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for browning and initial cooking of the pork shoulder.
- Season Pork: Pat the pork dry with paper towels, then generously season all over with kosher salt and black pepper.
- Braise Pork: Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Add pork and brown on all sides, about 5 minutes per side, for deep flavor and color.
- Sauté Onions and Garlic: Remove pork and set aside. Add onions to pot and cook over medium heat for 4 to 5 minutes until softened, stirring often. Add garlic and cook an additional 20 seconds.
- Deglaze Pot and Add Seasonings: Pour in the white wine, scraping up browned bits from the bottom. Stir in thyme, rosemary, and smoked paprika to infuse the sauce.
- Add Liquids and Pork: Return the pork to the pot, and add apple cider, chicken broth, and bay leaves. Bring the mixture to a boil on the stovetop.
- Braise in Oven: Cover tightly and transfer the pot to the oven. Reduce temperature to 350 degrees Fahrenheit and cook for 2 hours.
- Add Apples and Continue Cooking: Remove lid, add quartered apples, cover again, and cook for an additional 30 minutes or until pork reaches at least 145 degrees Fahrenheit internal temperature, ideally 170 to 190 degrees for tender meat.
- Rest Pork: Remove pork from the oven and transfer to a cutting board. Let it rest for 10 minutes to redistribute juices.
- Reduce Sauce: Place the pot back on high heat on stovetop, bring the sauce to a boil, and cook until slightly thickened, about a few minutes.
- Serve: Slice pork and serve with the reduced sauce, cooked onions, and apples for a delicious and hearty dish.
Notes
- When selecting pork shoulder, look for good marbling for tenderness and flavor.
- Take your time browning the pork as it adds rich flavor and beautiful color.
- Scrape the browned bits from the pot after adding wine to maximize the sauce’s depth of flavor.
- While pork is safe at 145°F, cooking it to 170–190°F makes it more tender; for pulled pork, aim for 205°F.
- Resting the pork after cooking ensures juicy, flavorful slices.
- For smoother sauce, strain after reducing to remove onions and herbs.
- You can substitute or add herbs like sage, which pairs well with pork and apples.
- Serve over creamy mashed potatoes or buttered egg noodles to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
