Apple Cider Braised Pork Shoulder

Ingredients

• 3–4 lb pork shoulder (bone-in or boneless)

• 2 tbsp olive oil

• Salt & pepper, to taste

• 1 large onion, sliced

• 3 garlic cloves, smashed

• 2 apples, sliced (Honeycrisp or Gala work best)

• 2 cups apple cider

• 1 cup chicken broth

• 2 tbsp Dijon mustard

• 2 tbsp apple cider vinegar

• 1 tbsp brown sugar (optional, for extra sweetness)

• 1 tsp thyme

• 1 tsp rosemary

• 1 bay leaf

Instructions

1. Brown the Pork

1. Preheat oven to 325°F (165°C).

2. Pat pork shoulder dry and season generously with salt and pepper.

3. Heat olive oil in a Dutch oven over medium-high heat.

4. Sear pork on all sides until browned (about 3–4 minutes per side).

5. Remove and set aside.

2. Build the Braising Liquid

6. Add onions and garlic to the pot; sauté 3–4 minutes.

7. Stir in apple slices.

8. Add apple cider, chicken broth, Dijon mustard, apple cider vinegar, brown sugar, thyme, rosemary, and bay leaf.

9. Bring to a simmer.

3. Braise

10. Return pork shoulder to the pot, nestling it into the liquid.

11. Cover and transfer to oven.

12. Braise for 3–3½ hours, or until the pork is fork-tender.

4. Serve

13. Remove pork and let rest 10 minutes before shredding or slicing.

14. Reduce braising liquid on the stovetop for a thicker sauce, if desired.

15. Pour sauce over pork and serve with apples and onions.