Cozy Apple Cider Braised Pork Shoulder
A hearty and flavorful dish featuring tender pork shoulder braised in apple cider with thyme and cinnamon, perfect for celebrating fall’s bounty.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Total Time: 3 hours 15 minutes - 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4–5 pounds bone-in pork shoulder (also called pork butt)
- 2 cups fresh, unfiltered apple cider
- 2 cups chicken stock
- 1 yellow onion, sliced thin
- 4 garlic cloves, crushed
- 3–4 sprigs fresh thyme
- 1 cinnamon stick
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional garnish: chopped fresh parsley
Instructions
- Preheat the oven to 325°F (160°C).
- Generously rub salt and pepper all over the pork shoulder.
- Heat olive oil in a Dutch oven over medium-high heat. Add the pork and sear on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.
- Add sliced onions and crushed garlic to the Dutch oven. Cook until softened and fragrant, scraping up browned bits from the bottom.
- Pour in the apple cider and chicken stock. Add thyme sprigs and the cinnamon stick. Stir well.
- Place the seared pork shoulder back into the pot, ensuring it’s partially submerged in the liquid.
- Cover the Dutch oven with its lid and transfer to the oven. Cook for 3-4 hours, turning the pork halfway through, until it’s fork-tender.
- Remove the pork shoulder and let it rest for 10-15 minutes before shredding or slicing. Serve with the braising liquid spooned over the top.
Notes
For a gluten-free version, ensure your chicken stock is certified gluten-free. If the braising liquid feels too thin after cooking, simmer it on the stovetop to concentrate the flavors. Leftovers taste even better after a night in the fridge.
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 450
- Sodium: 600
- Fat: 25
- Carbohydrates: 15
- Protein: 38
Keywords: Apple cider, Braised pork, Fall dinner, Comfort food, Slow cooking