CIDER-BRAISED PORK SHOULDER
This pork is the perfect fall recipe – it’s warm and comforting and sooo crazy good. I’ve been making it for years now and it never disappoints!
Servings: 6
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!
Notes
This recipe serves six people so if you’re making this for you and your partner, you’ll definitely have leftovers! You can heat them up on a pan for the same meal the next night, or shred the pork and make a delicious sandwich or panini with the extra caramelized onions and maybe some arugula and fresh apple slices too.
Also, I have yet to make this in a crock pot, but it should work well if you prefer that cooking method. I’d still suggest searing the meat to help develop the crust before placing it in the slow cooker with the onions and apple cider. Let me know if you give that a try!