Cider Braised Pork Shoulder

Pork and apples are a classic combo and this cider braised pork recipe is one of the best ways to showcase it. We will be using pork shoulder which shines in slow-cooked dishes and adding apple cider, apples, butternut squash and onions to create a dish full of seasonal flavors.

The pork cooks in the braising liquid until meltingly tender, taking on the sweetness and tanginess of the cider and apples. You can serve it over mashed potatoes or use it in sandwiches and sliders, pulled-pork style.

This is truly cozy, comforting food for the chillier days ahead and it will fill your kitchen with a heavenly scent as it cooks.

What’s Braising Then?

Braising is a cooking method that combines searing over high heat with cooking in a liquid such as broth or wine. It is usually reserved for meat that requires long and slow cooking to become tender (think pork shoulder, beef brisket and lamb shoulder). The meat is first seasoned and then seared on stove until nicely browned (triggering the Maillard reaction).

It is then cooked with vegetables and liquid such as broth or wine in a covered pot in the oven. As the meat slowly cooks in the oven it becomes immensely tender, while the braising liquid becomes concentrated and full of flavor.

Cider Braised Pork Ingredients

You will need a large lidded oven-safe Dutch Oven or casserole dish for this recipe.

• Boneless pork shoulder or Boston Butt – remove any large pieces of fat and cut into large pieces. The pork is seasoned with salt, freshly ground black pepper and sweet red pepper flakes (pul biber) or paprika.
• Apple cider – you can use fresh apple cider (fresh apple juice in the UK) or hard apple cider which contains alcohol. The alcohol cooks off during the braising process.
• Butternut squash – you don’t have to add squash to this dish if you are not a fan. I love how the sweet nutty flavor complements the other ingredients.
• Apples – use a firm and crisp apple variety that holds its shape when cooked, such as Pink Lady, Fuji or Honeycrisp.
• Onion – yellow onion finely sliced (I used a mandoline).
• Dijon or honey mustard and tomato paste (for color and flavor).
• Chicken broth / stock – use canned or jarred low sodium broth or stock cubes.
• Worcestershire sauce.
• Herbs – bay leaves, rosemary, thyme and sage. If you don’t have fresh herbs handy you can use dry bay leaves and thyme.

How to Make Cider Braised Pork Shoulder

Remove any large pieces of fat from the pork and cut into large chunky pieces. Pat dry and season liberally with the salt, pepper and sweet red pepper flakes.

Heat butter and oil in a large cast iron casserole dish and sear the pork on all sides until golden brown. This will take a few minutes but adds tons of flavor to the overall dish so don’t skip this step. Set the pork aside onto a plate.

Add a splash of apple cider to the hot pan and use a wooden spoon to scrape any browned bits stuck to the pan loose. Stir the mustard and tomato paste in.

Add the chicken broth and cider and bring to a simmer. Put the pork pieces back into the pan, add the herbs and cover. Transfer to the oven and cook for two hours, turning the pork over halfway through.

Take out of the oven and add the butternut squash, apples and sliced onions. Top up with a little more cider if needed. Return the pot to the oven and cook for another hour or until the pork is fork tender and the vegetables are soft.

Discard the herbs and check the seasoning, adding salt and pepper if needed. Serve over mashed potatoes with a generous drizzle of the braising liquid.

Recipe Notes and FAQs

• Store leftovers in an airtight container for up to four days in the fridge. Reheat on the stove, adding a little water or broth, if needed. You can also freeze the this dish, once it has cooled down, for up to three months.
• Adding a splash of cream to the braising liquid is a delicious option. Alternatively you can stir in a little cornstarch slurry to thicken if you like.

• CAN I MAKE THIS IN A SLOW COOKER? This recipe is perfect for the crockpot treatment. Sear the pork first and set aside. Combine the broth, cider, mustard and tomato paste in the slow cooker, add the pork and herbs and cook for on HIGH for 4-5 hours, or LOW for 7-8 hours. Add the apples and squash then cook on HIGH for another hour or until the squash is tender.

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