Description
This Braised Pork Shoulder recipe features tender, flavorful pork slow-cooked with aromatic herbs, garlic, apples, and a savory sauce made from apple cider and chicken broth. Perfect for a hearty family meal, it delivers rich taste and melt-in-your-mouth texture with minimal hands-on effort.
Ingredients
Scale
Pork and Seasonings
- 3 pounds pork shoulder roast
- Kosher salt and fresh ground black pepper, to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 4 yellow onions, thinly sliced
- 6 cloves garlic, minced
Liquids and Flavorings
- ¼ cup dry white wine
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 tablespoon fresh chopped rosemary leaves, or 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
Fruit
- 2 granny smith apples, cored and quartered
Instructions
- Preheat Oven: Preheat your oven to 400˚F to prepare for searing and braising the pork shoulder.
- Season and Brown Pork: Pat the pork shoulder dry with paper towels and season all sides generously with kosher salt and fresh ground black pepper. Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Add the pork and brown it on all sides, about 5 minutes per side, to develop flavor and color.
- Sauté Onions and Garlic: Remove the pork and set aside. Add the thinly sliced onions to the pot and cook over medium heat for 4 to 5 minutes, stirring frequently until softened. Stir in the minced garlic and cook for an additional 20 seconds until fragrant.
- Deglaze and Add Herbs: Pour in the dry white wine, scraping the bottom of the pot to lift all browned bits. Stir in the thyme, rosemary, and smoked paprika to infuse the sauce with herbal and smoky flavor.
- Add Liquids and Pork: Return the pork shoulder to the pot. Add apple cider, low sodium chicken broth, and bay leaves. Bring mixture to a boil over medium-high heat.
- Oven Braising: Cover the pot tightly with its lid and transfer it to the preheated oven. Reduce the oven temperature immediately to 350˚F and cook the pork for 2 hours until partially tender.
- Add Apples and Continue Cooking: Remove the lid, add the quartered granny smith apples to the pot, cover again, and braise in the oven for an additional 30 minutes. Cook until the pork reaches an internal temperature between 145˚F and 200˚F, preferably around 170˚F to 190˚F for optimal tenderness.
- Rest the Pork: Remove the pot from the oven and place it on the stovetop. Transfer the pork shoulder to a cutting board and let it rest for 10 minutes to allow juices to redistribute through the meat.
- Reduce Sauce: Meanwhile, bring the cooking liquid in the pot to a boil over high heat. Simmer for a few minutes until the sauce thickens slightly and intensifies in flavor.
- Serve: Slice or shred the rested pork shoulder and serve it topped with the reduced sauce, onions, and apples. This dish pairs wonderfully with creamy mashed potatoes or buttered egg noodles to soak up the delicious sauce.
Notes
- Choose a pork shoulder with good marbling for the best flavor and tenderness.
- Take your time browning the pork to develop a rich crust and deeper flavor.
- Scrape up all browned bits from the pot when deglazing with wine to maximize flavor.
- The pork is safe to eat at 145˚F, but cooking to 170˚F-190˚F produces more tender, juicy results ideal for slicing. For pulled pork texture, cook closer to 205˚F.
- Rest the pork after cooking to help retain its juices when slicing.
- If you prefer a smooth sauce, strain the liquid after reducing to remove onions and herbs.
- Try substituting sage or other herbs for an interesting flavor variation.
- Serve over creamy mashed potatoes or buttery noodles to enjoy every bit of the savory sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
