Print the recipe for Apple Cider-Braised Pork Shoulder

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Apple Cider-Braised Pork Shoulder

apple cider braised pork shoulder with apple cider vinegar and fresh apples
  • Serves:  6
  • Prep Time:  30 min
  • Cook Time:  2 hrs 30 min

Ingredients

  • 1 (3 lb) pork shoulder roast
  • 1 tablespoon Kosher salt
  • 1 tablespoon olive oil
  • 2 large shallots, sliced
  • 1 small head of fennel, thinly sliced
  • 6 garlic cloves, roughly chopped
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons Fennel seeds, (optional)
  • 2 cups unfiltered apple cider
  • 2 teaspoons raw apple cider vinegar
  • 2 cups chicken stock
  • 2 apples cored and quartered

Method

  1. Heat oven to 350°F.
  2. Pat the pork dry with a paper towel. Evenly salt all sides of the pork.
  3. Heat the oil in a large (oven proof) dutch oven set over high heat. Brown the pork shoulder roast until brown on all sides, about 4 minutes each side.
  4. Transfer pork to a plate when the browning step is complete.
  5. Add shallots and fennel to the oil and reduce heat to medium. Cook for 5 minutes. (deglaze the pan with 1/4 cup chicken stock if it is browning to quickly) Add in garlic and cook for 1 more minute. (Scoop out as many of the veggies as you can onto a plate and set aside.)
  6. Add the pepper, cayenne, fennel seeds, apple cider, apple cider vinegar, chicken stock and stir to combine. Add just the pork back to the pot and bring to a boil over high heat.
  7. Cover the pot with a tight fitting lid. Place the meat in the oven for 2 ½ hours.
  8. About 30 minutes before the meat is done, add the apples, fennel and shallots to the pot, nestling them down into the liquid. Place the lid back on and continue cooking until done.