Cider-Braised Pork Shoulder Recipe

Name: Cider-Braised Pork Shoulder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks; Kosher salt to generously season pork; 1 tablespoon vegetable oil; 1 large onion, chopped; 1 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/4 cup fresh sage leaves, torn; 1 (750 milliliter) bottle hard apple cider; 1/3 cup apple cider vinegar; 1/2 cup creme fraiche or heavy cream; 1 pinch cayenne pepper; Creme fraiche for garnish; Chopped fresh chives for garnish

Servings: persons

1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks
Kosher salt to generously season pork
1 tablespoon vegetable oil
1 large onion, chopped
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup fresh sage leaves, torn
1 (750 milliliter) bottle hard apple cider
1/3 cup apple cider vinegar
1/2 cup creme fraiche or heavy cream
1 pinch cayenne pepper
Creme fraiche for garnish
Chopped fresh chives for garnish

1
Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
2
Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
3
Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks, Kosher salt to generously season pork, 1 tablespoon vegetable oil, 1 large onion, chopped, and more.

Yes, Cider-Braised Pork Shoulder falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cider-Braised Pork Shoulder

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