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: 2 tablespoons kosher salt; 2 teaspoons dark brown sugar; 1 teaspoon dry mustard; 2 teaspoons paprika; 1 teaspoon ground red pepper; 1 (4- to 5-lb.) butterflied boneless pork shoulder roast (Boston butt); 2 tablespoons olive oil; 3 cups reduced-sodium chicken broth; 1 cup apple cider; 1 tablespoon honey; 2 tablespoons Dijon mustard; 6 bay leaves; 2 Granny Smith apples; 1 medium-size yellow onion, chopped; 1 garlic bulb, cut in half crosswise; 1 tablespoon butter; 1 teaspoon apple cider vinegar; Garnishes: fresh celery leaves, bay leaves

Servings: persons

2 tablespoons kosher salt
2 teaspoons dark brown sugar
1 teaspoon dry mustard
2 teaspoons paprika
1 teaspoon ground red pepper
1 (4- to 5-lb.) butterflied boneless pork shoulder roast (Boston butt)
2 tablespoons olive oil
3 cups reduced-sodium chicken broth
1 cup apple cider
1 tablespoon honey
2 tablespoons Dijon mustard
6 bay leaves
2 Granny Smith apples
1 medium-size yellow onion, chopped
1 garlic bulb, cut in half crosswise
1 tablespoon butter
1 teaspoon apple cider vinegar
Garnishes: fresh celery leaves, bay leaves

1
Stir together first 5 ingredients; rub over pork. Roll pork up, and tie with kitchen string. Chill pork, uncovered, 8 to 12 hours.
2
Preheat oven to 325u00b0. Let pork stand at room temperature about 20 minutes.
3
Cook pork in hot oil in a large Dutch oven over medium-high heat 12 minutes, browning on all sides. Remove from Dutch oven; wipe Dutch oven clean. Boil broth and next 2 ingredients in Dutch oven over medium-high heat. Reduce heat to medium, and whisk in mustard; simmer, stirring occasionally, 5 minutes.
4
Return pork to Dutch oven, and add bay leaves. Cut 1 apple into thick slices. Place onions, garlic, and apple slices around pork. Return to a simmer over medium heat. Place a piece of parchment paper directly on pork mixture, and cover Dutch oven with a tight-fitting lid.
5
Bake at 325u00b0 for 3 1/2 to 4 hours or until meat is very tender and pulls away from bone. Let pork stand in Dutch oven, covered with parchment paper and lid, at room temperature 30 minutes.
6
Discard parchment paper. Carefully transfer pork to a serving platter; cover with aluminum foil. Skim fat from cooking liquid, and pour cooking liquid through a fine wire-mesh strainer into a large saucepan, discarding remaining solids. Bring to a simmer over medium-high heat. Cut remaining apple into thin slices, and add to mixture. Simmer, stirring occasionally, 5 minutes or until sauce reduces slightly. Remove from heat. Add butter and vinegar, and stir until butter melts and sauce is smooth. Serve sauce with pork.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 tablespoons kosher salt, 2 teaspoons dark brown sugar, 1 teaspoon dry mustard, 2 teaspoons paprika, and more.

Yes, Cider-Braised Pork Shoulder falls under the Soups & Stews 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.

That's it — enjoy your meal!

Cider-Braised Pork Shoulder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions