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Apple Cider Braised Pork Shoulder

Apple cider braised pork shoulder cooks low and slow in a Dutch oven until fork-tender, with a sweet-savory cider and chicken broth liquid. The pork rests before serving, making it easy to slice or pull apart and serve with the rich braising liquid.
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Prep Time 15 minutes
Cook Time 3 hours 33 minutes
Resting 15 minutes
Total Time 4 hours 3 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3.5 lb pork shoulder boneless
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 yellow onion large, thinly sliced
  • 4 cloves garlic minced
  • 2 cup apple cider
  • 1 cup chicken broth
  • 1 tbsp Dijon mustard
  • 4 sprigs fresh thyme
  • 1 bay leaf

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. Pat the pork dry and season all over with the salt and pepper.
  3. Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat.
  4. Brown the pork on all sides, about 10 to 12 minutes total.
  5. Transfer the pork to a plate.
  6. Add the onion to the pot and cook, stirring occasionally, until softened, 5 to 7 minutes.
  7. Add the garlic and cook for 30 seconds.
  8. Pour in the apple cider and chicken broth, then stir in the Dijon mustard, thyme, and bay leaf, scraping up any browned bits from the pot.
  9. Bring the liquid to a simmer.
  10. Return the pork to the pot and cover.
  11. Braise in the oven for 3 to 3 1/2 hours, until fork-tender and 195°F to 205°F in the thickest part.
  12. Transfer the pork to a cutting board and rest for 15 minutes.
  13. Discard the thyme stems and bay leaf.
  14. Skim excess fat from the braising liquid.
  15. Serve the pork with the liquid.

Notes

For the best browning, pat the pork very dry before seasoning. Refrigerate leftovers for up to 4 days; freeze for up to 3 months.