Description
This Braised Pork Shoulder recipe features tender, flavorful pork slow-cooked with aromatic herbs, onions, garlic, apple cider, and granny smith apples. Perfect for a comforting dinner, the dish combines savory and slight sweetness, finished with a rich sauce.
Ingredients
Scale
Meat
- 3 pounds pork shoulder roast
Seasonings
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon fresh chopped rosemary or 1 teaspoon crushed dried rosemary
- 1 teaspoon smoked paprika
- 2 bay leaves
Liquids
- 2 tablespoons olive oil
- ¼ cup dry white wine
- 1½ cups apple cider (NOT apple cider vinegar)
- 1½ cups low sodium chicken broth
Produce
- 4 yellow onions, thinly sliced
- 6 cloves garlic, minced
- 2 granny smith apples, cored and quartered
Instructions
- Preheat Oven: Preheat your oven to 400˚F to prepare for browning and braising the pork shoulder.
- Season Pork: Pat the pork shoulder dry with paper towels and season thoroughly on all sides 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 brown on all sides, about 5 minutes each side, to develop deep flavor and color. Remove pork and set aside.
- Sauté Onions and Garlic: Add the thinly sliced onions to the pot and cook over medium heat for 4 to 5 minutes until softened, stirring frequently. Stir in minced garlic and cook for 20 seconds until fragrant.
- Deglaze Pot: Pour in the dry white wine, scraping up all browned bits from the bottom of the pot to incorporate rich flavors. Stir in thyme, rosemary, and smoked paprika.
- Add Liquids and Pork: Return the pork to the pot. Add apple cider, low sodium chicken broth, and bay leaves. Bring the mixture to a boil over medium-high heat.
- Braise in Oven: Cover with a tight-fitting lid and transfer the pot to the oven. Reduce oven temperature to 350˚F and cook for 2 hours to tenderize the pork.
- Add Apples and Continue Cooking: Remove the lid, add the quartered granny smith apples, cover again, and cook an additional 30 minutes or until pork reaches an internal temperature of at least 145˚F up to 200˚F based on preferred tenderness.
- Rest Pork: Remove the pork from the oven and transfer it to a cutting board. Let it rest for 10 minutes to allow juices to redistribute.
- Reduce Sauce: Place the pot back on the stovetop over high heat. Bring the braising liquid to a boil and cook for a few minutes until slightly reduced and thickened.
- Serve: Slice or pull the pork and serve with the reduced sauce, cooked onions, and apples. Enjoy over creamy mashed potatoes or buttery egg noodles if desired.
Notes
- When selecting pork shoulder, choose one with good marbling for maximum flavor and tenderness.
- Don’t rush browning the pork; a good sear enhances taste and color.
- Scrape up all browned bits when deglazing with wine to enrich the sauce base.
- For pulled pork, aim to cook pork shoulder closer to 205˚F internal temperature for ideal texture.
- Resting the pork before slicing keeps it juicy by redistributing the juices.
- For a smoother sauce, strain the liquid after reduction to remove onions and herbs.
- Experiment with herbs like sage as alternatives to thyme and rosemary for varied flavor.
- Serving suggestion: pair with mashed potatoes or egg noodles to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg
