Description
This braised pork shoulder recipe features tender, flavorful meat slow-cooked with onions, garlic, apples, and aromatic herbs. The pork is seared to develop a rich crust, then braised in a combination of apple cider and chicken broth until perfectly tender. Finished with a slightly reduced sauce and sweet apples, this comforting dish is perfect for a hearty main course.
Ingredients
Scale
Meat
- 3 pounds pork shoulder roast
Seasonings
- Kosher salt and fresh ground black pepper, to taste
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 tablespoon fresh chopped rosemary leaves, or 1 teaspoon crushed dried rosemary
- 2 bay leaves
Vegetables and Fruits
- 4 yellow onions, thinly sliced
- 6 cloves garlic, minced
- 2 granny smith apples, cored and quartered
Liquids
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1 1/2 cups apple cider (NOT apple cider vinegar)
- 1 1/2 cups low sodium chicken broth
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for searing and braising the pork shoulder.
- Season Pork: Pat the pork dry with paper towels and season all sides generously with kosher salt and black pepper.
- Sear Pork: Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Brown the pork on all sides, about 5 minutes per side, to lock in flavor and develop a rich crust. Remove and set aside.
- Sauté Onions and Garlic: Add the sliced onions to the pot and cook over medium heat for 4 to 5 minutes until softened. Stir in the minced garlic and cook for 20 seconds until fragrant.
- Deglaze Pot: Pour in the white wine and scrape up all browned bits stuck to the bottom of the pot to incorporate their flavor.
- Add Herbs and Spices: Stir in the thyme, rosemary, and smoked paprika to infuse the dish with aromatic flavors.
- Combine Ingredients: Return the pork to the pot. Add the apple cider, chicken broth, and bay leaves. Bring the mixture to a boil over medium heat.
- Braise in Oven: Cover the pot with a tight-fitting lid and transfer to the oven. Immediately reduce oven temperature to 350 degrees Fahrenheit. Cook for 2 hours, allowing the pork to become tender.
- Add Apples and Continue Cooking: Remove the lid and add the quartered apples. Cover again and cook for an additional 30 minutes, until the internal temperature of the pork reaches at least 145 degrees Fahrenheit and up to 200 degrees Fahrenheit depending on desired tenderness.
- Rest Pork: Remove pork from the oven and transfer it to a cutting board. Let rest for 10 minutes to allow juices to redistribute.
- Reduce Sauce: Place the Dutch oven with the cooking liquid on the stovetop over high heat. Boil for a few minutes until the sauce thickens slightly.
- Serve: Slice the pork and serve with the reduced sauce, onions, and apples, pairing well with mashed potatoes or noodles if desired.
Notes
- Choosing the Pork: Look for pork shoulder with good marbling for maximum flavor and tenderness.
- Browning is Key: Take your time to sear the pork properly to enhance flavor and color.
- Deglazing the Pot: Scrape all browned bits from the pot bottom when adding wine to deepen the sauce’s flavor.
- Internal Temperature: Aim for 170-190 degrees Fahrenheit for tender, slicable pork or up to 205 degrees Fahrenheit for pulled pork texture.
- Resting Time: Let the pork rest before slicing to keep it juicy and tender.
- Strain the Sauce: For a smoother sauce, strain out onions and herbs after reducing.
- Herb Variations: Substitute or add sage for a complementary pork and apple flavor.
- Serving Suggestion: Serve over creamy mashed potatoes or buttery egg noodles to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
