Apple Cider Braised Pork
Fork-tender pork shoulder slow-braised in apple cider—fall’s coziest dinner is here.
6
servings20
minutes3
hours450
kcal3
hours20
minutesIngredients
3 pounds pork shoulder
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups apple cider
2 cups chicken broth
1 tablespoon Dijon mustard
2 sprigs fresh thyme
1 teaspoon salt
0.5 teaspoon black pepper
Directions
- Preheat your oven to 325°F (165°C). Begin by heating olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Season the pork shoulder with salt and black pepper, then sear each side in the hot oil until golden brown, approximately 6 minutes per side.
- Remove the pork from the pot and set aside. In the same pot, add chopped onion and minced garlic; sauté until the onion is translucent.
- Pour in the apple cider and chicken broth to deglaze the pot, scraping off any bits stuck to the bottom.
- Add Dijon mustard and fresh thyme to the pot, stirring until the mustard is well mixed with the liquids.
- Return the pork to the pot, cover with the lid, and place it in the preheated oven. Braise for about 3 hours until the pork is tender.
- Once done, remove the pot from the oven, discard the thyme sprigs, and allow the pork to rest for 15 minutes before serving.
Nutrition Facts
- Total number of serves: 4
- Calories: 450kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
Apple Cider Braised Pork delivers soul-warming comfort through slow, gentle cooking. This autumn masterpiece features succulent pork shoulder that falls apart at the touch of a fork, braised for hours in tangy apple cider with aromatic thyme and a hint of Dijon mustard. The result is pure magic. Pour a medium-bodied Riesling or Viognier—their fruit-forward profiles echo the apple cider while their acidity cuts through the rich pork.
