Braised Pork Shoulder
This braised pork shoulder recipe is a rich and flavorful dish slow-cooked to tender perfection with apple cider, tart Granny Smith apples, sweet onions, garlic, and a splash of white wine.
Servings: 6
Ingredients
- 3 pounds pork shoulder roast
- Kosher salt and fresh ground black pepper to taste
- 2 tablespoons olive oil
- 4 yellow onions thinly sliced
- 6 cloves garlic minced
- ¼ cup dry white wine
- 1 tablespoon fresh thyme or use 1 teaspoon dried thyme
- 1 tablespoon fresh chopped rosemary leaves or use 1 teaspoon crushed dried rosemary
- 1 teaspoon smoked paprika
- 1½ cups Apple Cider NOT Apple Cider Vinegar
- 1½ cups low sodium chicken broth
- 2 bay leaves
- 2 granny smith apples cored and quartered
Instructions
- Preheat the oven to 400˚F.
- Pat dry the pork with paper towels and season all over with kosher salt and black pepper.
- Heat the oil in a large oven-safe Dutch oven set over medium-high heat. To the heated oil, add the pork and brown it on all sides; about 5 minutes per side.
- Remove the pork from the pot and set it aside.
- Add onions to the pot and cook over medium heat for about 4 to 5 minutes, stirring often, until softened. Stir in the garlic and cook for 20 seconds.
- Deglaze the pot with the wine, scraping up all the browned bits from the bottom of the pot. Then, stir in the thyme, rosemary, and paprika.
- Add the pork back to the pot. Add in the apple cider, chicken broth, and bay leaves; bring the mixture to a boil.
- Cover the pot with a tight-fitting lid and transfer the pork to the oven.
- Reduce the oven temperature to 350˚F and cook for 2 hours.
- Remove the lid from the pot and drop in the apples. Cover and continue to cook in the oven for 30 minutes or until the internal temperature of the pork registers at least 145˚F and up to 200˚F.
- Remove from the oven and return the pot to the stovetop. Remove the pork from the pot and transfer it to a cutting board; let it rest for 10 minutes.
- In the meantime, set the pot over high heat and bring it to a boil; cook for a couple minutes or until sauce is slightly reduced and thickened.
- Cut the pork and serve it with the sauce, onions, and apples.
Notes
- Choosing the Pork: When selecting a pork shoulder, look for one with good marbling.
- Browning is Key: Don't rush the browning step. Creating a good sear on the pork shoulder enhances the flavor and gives the dish a richer color.
- Deglazing the Pot: Make sure to scrape up all the browned bits from the bottom of the pot after adding the wine.
- Internal Temperature: While pork is safe to eat at 145˚F, you will want to cook a pork shoulder longer than that to allow the pork to reach its sweet spot. The best internal temperature for pork shoulder is about 170˚F to 190˚F, but for pulled pork, the best temp is around 205˚F.
- Resting Time: Always allow your pork to rest before slicing. This ensures the juices redistribute throughout the meat, keeping it juicy.
- Strain the Sauce: If you prefer a smoother sauce, you can strain it after reducing it to remove the onions and any remaining herbs.
- Herbs: While thyme and rosemary are recommended, you can also experiment with other herbs like sage, which pairs wonderfully with pork and apples.
- Serving Suggestion: Consider serving the pork over a bed of creamy mashed potatoes or buttery egg noodles to soak up the delicious sauce.
Nutrition
Calories: 358kcal | Carbohydrates: 24g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 130mg | Potassium: 788mg | Fiber: 3g | Sugar: 15g | Vitamin A: 265IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 3mg
