CIDER-BRAISED PORK SHOULDER
on Oct 26, 2023, Updated Jul 23, 2024
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With caramelized onions and tender pork infused with hard apple cider and sage, this one-pot dish is the perfect cozy meal to share during the fall and winter months.
We all know about Marry Me Chicken, but I’m here today to disclose a new revelation — “The Engagement Pork”! ”I made this Cider Braised Pork Shoulder the night before my now husband Kyle popped the question.
One change that Kyle has requested over the years I’ve been making this is to double the amount of onions in this recipe. They get so caramelized and are the perfect savory and slightly sweet pairing to the rich pork.
The hard apple cider helps get the pork to fork-tender perfection, while the addition of torn sage adds to the autumnal vibes. It’s the perfect cozy fall or winter meal, especially good served over a big dollop of my dairy-free mashed sweet potatoes.
Now, I know cooking a big cut of meat like a pork shoulder can be intimidating. But, my method of letting it cook low and slow is really foolproof. Cutting the pork into manageable pieces ensures that it stays juicy and tender.
You’ll literally know it’s done when it shreds easily with a fork. Also, pork shoulder is a relatively cheaper cut of meat, so it’s great for serving a big crowd of guests during the holiday months when your grocery bill is likely already on the higher side.
So, to all my fellow ladies out there waiting patiently for your partner to pop the question, give this cozy fall meal a try. It’s sure to spark some fire under them! Let me know how it goes over at @olivia.adriance on Instagram because I truly hope this becomes “The Engagement Pork” for you too! Cheers!
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Ingredients for “The Engagement Pork”
Make your list because here’s what you’ll need for this mouthwatering braised pork recipe.
- Pork Shoulder: Pork shoulder, also sometimes called Boston butt, pork butt, or blade roast, is the ideal cut of meat for low and slow cooking. Here, we braise the meat, which simply means searing it on all sides to develop some color and flavor before adding in a liquid for it to cook thoroughly. Braising is the perfect technique for tougher pieces of meat as the end result is so incredibly juicy and tender.
- Kosher Salt: You’ll want to generously season the pork shoulder with Kosher salt to help develop that golden crust while it sears. Kosher salt is coarser in texture so it sticks to the meat better. Be generous with the seasoning as it’s what will really impact the most flavor!
- Onions: Yes, I know slicing two whole onions can seem like a chore. But I promise that’s probably the hardest part of this recipe! And it will be well worth the effort, as Kyle can attest, since it’s probably his favorite part of the meal. I slice them thinly with a sharp knife, but you could also use a mandoline if you have one to make the job a little easier.
- Hard Apple Cider: I don’t cook with alcohol often, but cooking the pork in hard apple cider adds a depth of flavor that screams fall! I used @txkeepercider for this recipe, but go ahead and use your favorite variety. If you don’t want to cook with alcohol, you could swap in regular apple cider. You’ll still get that same flavor profile sans booze.
- Herbs: Sage is an underrated ingredient, but it matches pork perfectly. It’s woodsy and slightly piney. To garnish, I like to sprinkle some fresh chives and parsley over the top. It just gives it that nice finishing touch and adds a pop of color too.
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Pin ItHow to Make Cider Braised Pork Shoulder
Let’s get started on this melt-in-your-mouth pork roast, shall we? To start, you’re going to take the pork roast and cut it into large 3 to 4-inch pieces. From a 3-pound pork roast, you’ll get anywhere between 7 to 9 pieces total. Then, salt the pork generously with the Kosher salt.
Heat the avocado oil in a large pot or Dutch oven with a lid over medium-high heat. Add the pork pieces and cook until each piece develops a golden crust, about 3 to 4 minutes per side. Transfer the pork to a plate and reduce the heat to medium.
Next, add the thinly sliced onions and season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally with a wooden spoon, until nicely browned. Then, add in the minced garlic, torn sage leaves, and hard apple cider.
Raise the heat to high and bring to a boil. Transfer the pork shoulder pieces to the pot and reduce the heat to low.
Cover the pot with the lid and simmer for 3 hours. Turn the pork pieces over halfway through the cooking time. You’ll know the pork is ready when you’re able to shred the meat effortlessly with a fork.
Serve over mashed potatoes (may I suggest my Dairy-Free Mashed Sweet Potatoes) with plenty of saucy goodness and garnish with chopped chives and parsley.
Serve This With:
CIDER-BRAISED PORK SHOULDER
Ingredients
Pork Shoulder:
- 3 pounds pork shoulder, cut into large 3 to 4-inch chunks
- Kosher salt
- 2 tablespoons avocado oil
- 2 white onions, thinly sliced
- 4 cloves garlic, minced
- ½ cup fresh sage leaves, torn
- (2) 12-ounce bottles hard apple cider
- Salt and pepper to season
Garnish:
- Fresh chives, chopped
- Fresh parsley, chopped
Instructions
- Generously salt your pork on all sides with Kosher salt.
- Heat oil in a Dutch oven or large pot over medium-high heat.
- Add the pork pieces and cook until golden brown on each side, about 3 to 4 minutes per side.
- Transfer the browned pork to a plate and reduce the heat to medium.
- Add the onions and season with salt and pepper.
- Cook for 5-7 minutes, stirring occasionally, until nicely browned.
- Add your garlic, torn sage leaves, and cider.
- Raise the heat to high and bring to a boil.
- Transfer your pork shoulder pieces back to the pot sad reduce heat to low.
- Cover and simmer for 3 hours until the meat is fork tender, turning the pieces over once halfway through.
- Serve over mashed potatoes with plenty of saucy goodness and garnish with chopped chives and parsley.
- ENJOY!
