Description
A recipe for slow-cooked pork shoulder braised in apple cider for tender, flavorful meat.
Ingredients
Scale
- 3 lb pork shoulder, bone in or boneless
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups apple cider
- 1 cup chicken broth
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Season the pork shoulder with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the pork on all sides. Remove pork and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Whisk together apple cider, chicken broth, brown sugar, and Dijon mustard. Pour mixture into the pot.
- Return the pork shoulder to the pot. The liquid should come about halfway up the side of the meat.
- Bring the liquid to a simmer, then cover the pot tightly.
- Transfer the Dutch oven to a preheated oven at 325°F (160°C).
- Braise for 3 to 4 hours, or until the pork is fork-tender.
- Remove pork from the liquid and shred with two forks. Skim fat from the braising liquid and return the shredded pork to the sauce to coat.
Notes
- For extra flavor, add one bay leaf to the braising liquid.
- Serve the shredded pork over mashed potatoes or egg noodles.
- Prep Time: 20 min
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 450
- Sugar: 12
- Sodium: 450
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 40
- Cholesterol: 130
Keywords: pork shoulder, apple cider, braised pork, slow cooked, pulled pork