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Apple Cider Pork Shoulder

Apple Cider Pork Shoulder

Darlene
This pork dish is savory with a touch of sweetness from the apple cider and apples. It is tender and delicious. The combination of spices is perfect for this dish. We love making this in the fall with fresh apple cider.
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Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours
Course Main Course
Cuisine American
Servings 2 People
Calories 280 kcal

Equipment

Ingredients
  

  • 8 oz. Pork shoulder roast
  • 1 Granny smith apple
  • 1/2 Cup Apple cider
  • 1/2 Cup Chicken broth or tart apple, peeled, and sliced into 3/4-inch slices
  • 1/2 Medium Onion , sliced into 3/4-inch slices
  • 2 tsp Dried onion flakes
  • 2 tsp Minced garlic
  • 1 tsp Dijon mustard
  • 1 tsp Neutral oil
  • 1/2 tsp Dried rosemary
  • 1/2 tsp Salt
  • 1/4 tsp Dried thyme
  • 1/4 tsp Black pepper

Instructions
 

  • Preheat oven to 325℉.
  • Trim any excess fat from the pork before cutting it into 4 pieces of the same size. Pat dry with a paper towel and season all sides with the salt and pepper.
  • Prepare the braising liquid in a 2-quart bowl. Add the apple cider, chicken broth, Dijon mustard, dehydrated onion, minced garlic, rosemary, and thyme. Mix and add sliced onions. Set aside.
  • Add oil to a small Dutch oven. Heat over high heat and place the meat pieces in when hot. Reduce the heat to medium-high and sear the pork on all sides until the meat is browned.
  • Add the braising liquid, making sure meat pieces are covered. Cover the Dutch oven with the lid and place it in the preheated oven.
  • Flip the meat at 1 hour. Check for tenderness of meat at 2 1/2 hours. It should be nearly fork-tender. Mix in the apple slices and cook for 10-15 minutes. Pork should be fork-tender as well as the apples.
  • Remove the Dutch oven from the oven. Taste and adjust for seasonings.
  • If you would like to make a gravy from the braising liquid, remove the pork, onion, and apples, and keep them warm. Add 1 tsp of cornstarch to 1 tsp of water and mix to make a slurry. Place the Dutch oven on the stovetop and heat on medium heat. Add slurry and whisk until thickened, about 2 minutes. You can add meat, onion, and apples back into the gravy or serve them separately.

Notes

We like to serve this with a 1/2 of mashed potatoes.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 3oz.Calories: 280kcalCarbohydrates: 45gProtein: 30gFat: 7gSaturated Fat: 1.5gCholesterol: 70mgSodium: 710mgPotassium: 1150mgFiber: 6gSugar: 25gCalcium: 110mgIron: 2.2mg