Description

Braising has been a cornerstone of comfort cooking for centuries, allowing tough cuts of meat to become incredibly tender through slow, moist cooking. When you combine this time-tested technique with the natural sweetness and acidity of apple cider, you get a dish that’s both sophisticated enough for dinner parties and comforting enough for Sunday family dinners.

Ingredients

Scale

For the Pork:

3–4 pounds boneless pork shoulder (also called Boston butt), cut into 2-inch chunks
2 tablespoons olive oil or vegetable oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika

For the Braising Liquid:

2 cups fresh apple cider (not apple juice)
1 large yellow onion, sliced
3 cloves garlic, minced
2 bay leaves
3 fresh thyme sprigs (or 1 teaspoon dried)
1 cinnamon stick
2 tablespoons apple cider vinegar
1 tablespoon brown sugar

For Finishing:

2 Granny Smith apples, cored and cut into wedges
2 tablespoons butter
Fresh parsley for garnish

Substitution Notes: Use pork chuck roast if pork shoulder isn’t available. Vegetable or chicken broth can replace half the cider if needed. For gluten-free diets, ensure your cider is certified gluten-free, though most pure ciders naturally are.

Instructions

1. Prepare the Pork

Pat the pork shoulder pieces completely dry with paper towels – this is crucial for proper browning. Season generously with salt, pepper, and smoked paprika on all sides. Let the meat sit at room temperature for 15 minutes while you prep other ingredients.

2. Sear for Maximum Flavor

Heat olive oil in a heavy Dutch oven over medium-high heat. When the oil shimmers, add pork pieces in a single layer without overcrowding. Sear for 3-4 minutes per side until deeply golden brown. Work in batches if necessary – proper browning creates incredible flavor that can’t be rushed.

3. Build the Aromatic Base

Remove seared pork and set aside. In the same pot with those beautiful browned bits, add sliced onions. Cook for 5 minutes until softened and lightly caramelized. Add minced garlic and cook for another minute until fragrant.

4. Deglaze and Combine

Pour in apple cider, scraping up all those flavorful browned bits from the bottom of the pot. Return pork to the pot along with bay leaves, thyme, cinnamon stick, apple cider vinegar, and brown sugar. The liquid should come about halfway up the meat.

5. Slow Braise to Perfection

Bring to a gentle simmer, then cover and transfer to a preheated 325°F oven. Braise for 2 to 2½ hours, checking every 45 minutes. The pork is ready when it shreds easily with a fork and the liquid has reduced to a rich, glossy sauce.

6. Add Final Touches

During the last 30 minutes of cooking, nestle apple wedges around the pork. In the final 5 minutes, stir in butter for extra richness and shine. Remove bay leaves and cinnamon stick before serving.

Nutrition

Calories: 420
Sugar: 20g
Fat: 18g
Carbohydrates: 24g
Fiber: 3g
Protein: 35g