Apple Cider Braised Pork Shoulder
Experience the melt-in-your-mouth tenderness of this Apple Cider Braised Pork Shoulder, a hearty dish that comes together in just about an hour using a pressure cooker. This succulent roast is simmered with fragrant vegetables and a deliciously sweet and savory cider sauce, ensuring that each bite is packed with flavor. Perfect for gatherings or a comforting family dinner, this dish pairs effortlessly with the unpeeled red potatoes that cook alongside the pork, absorbing all the tasty juices. Remember, using pork shoulder is key to achieving the juicy texture—avoid pork loin as it can become overly dry during cooking.
6
Servings
367
Calories
13
Ingredients
Ingredients
Boneless Pork Shoulder
3 lbs (trimmed and cut into large chunks if desired)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Olive Oil
3 tablespoons (for searing)
Garlic Cloves
3 (peeled and left whole)
Yellow Onion
1 large (peeled and sliced)
Carrots
3 (peeled and chopped into 1-inch pieces)
Celery Ribs
3 (chopped)
Apple Cider
2 cups (fresh or store-bought)
Worcestershire Sauce
2 tablespoons (for flavor)
Red Potatoes
8 medium (unpeeled and left whole, pierced with a knife tip)
Bay Leaf
1 (for flavoring)
Flour or Cornstarch
for thickening gravy (mixed with cold water to form a slurry)
Instructions
1
Start by seasoning the pork shoulder generously with salt and pepper on all sides.
2
In a 10-quart pressure cooker, heat the olive oil over medium-high heat. Once hot, sear the pork roast for about 4-5 minutes on each side until a golden crust forms.
3
Remove the roast and set it aside. In the same pot, add the garlic cloves, sliced onion, chopped carrots, and chopped celery. Sauté for about 4 minutes, or until the onion softens.
4
Return the seared pork shoulder to the pot, placing it on top of the sautéed vegetables. Pour in the apple cider and Worcestershire sauce, and then carefully arrange the whole red potatoes on top of the roast. Add the bay leaf.
5
Close and lock the lid of the pressure cooker. Bring it to high pressure based on the manufacturer’s instructions and cook for 45 minutes.
6
Once the cooking time is complete, perform a natural pressure release, which will take approximately 10 minutes.
7
Carefully remove the vegetables and pork from the pot, keeping them warm on a platter. To make the gravy, combine 2 tablespoons of flour (or cornstarch) with a small amount of cold water to make a slurry. Stir this mixture into the remaining broth in the pot, bringing it to a simmer and cooking until thickened to your liking.
8
Slice the pork shoulder and serve it with the sautéed vegetables and rich gravy.
Nutrition Information
20g
Fat
25g
Carbs
30g
Protein
4g
Fiber
5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Apple Cider Braised Pork Shoulder?
The recipe uses 3 lbs of boneless pork shoulder, trimmed and cut into large chunks if desired.
Can I substitute pork loin for pork shoulder in this recipe?
It is recommended to avoid pork loin as it can become overly dry during the pressure cooking process; pork shoulder is key for a juicy texture.
How long does the pork cook under pressure?
The pork shoulder should be cooked on high pressure for 45 minutes.
What type of pressure release is required for this recipe?
The recipe requires a natural pressure release, which takes approximately 10 minutes after the cooking cycle finishes.
How many servings does this recipe provide?
This recipe makes 6 servings.
What are the nutritional facts for one serving of Apple Cider Braised Pork Shoulder?
Each serving contains approximately 367 calories, 20g of fat, 25g of carbohydrates, and 30g of protein.
What kind of apple cider should I use?
You can use 2 cups of either fresh or store-bought apple cider.
Do I need to peel the red potatoes before cooking?
No, the red potatoes should be left unpeeled and whole, though they should be pierced with a knife tip.
How do I make the gravy for the pork shoulder?
Combine 2 tablespoons of flour or cornstarch with a small amount of cold water to make a slurry, then stir it into the simmering broth until thickened.
What size pressure cooker is suggested?
A 10-quart pressure cooker is used in the instructions for this recipe.
What vegetables are cooked with the pork?
The dish includes garlic cloves, yellow onion, carrots, celery, and red potatoes.
How long should I sear the pork roast?
The pork roast should be seared for about 4-5 minutes on each side until a golden crust forms.
How should the carrots be prepared?
The carrots should be peeled and chopped into 1-inch pieces.
What is the purpose of the Worcestershire sauce in this recipe?
The Worcestershire sauce is added to provide a savory depth of flavor to the cider-based braising liquid.
How much olive oil is needed for searing?
You will need 3 tablespoons of olive oil.
Where should the potatoes be placed in the pressure cooker?
Arrange the whole red potatoes on top of the roast before closing the lid.
Does this recipe contain fiber?
Yes, each serving contains approximately 4g of fiber.
Is there any sugar in this dish?
There are approximately 5g of sugar per serving, primarily coming from the apple cider.
How long should I sauté the onions and other aromatic vegetables?
Sauté the garlic, onion, carrots, and celery for about 4 minutes or until the onion softens.
Should the garlic be minced?
No, the 3 garlic cloves should be peeled but left whole.
What aromatics are used besides garlic and onion?
The recipe calls for chopped celery, carrots, and 1 bay leaf for flavoring.
What is the primary flavor profile of this dish?
It is a sweet and savory dish that is hearty and comforting, featuring the flavors of apple cider and pork.
Can I use cornstarch instead of flour for the gravy?
Yes, either flour or cornstarch can be used to create the thickening slurry for the gravy.
How should the pork be seasoned before cooking?
Season the pork shoulder generously with salt and pepper on all sides before searing.
What heat setting is used for searing?
The olive oil should be heated over medium-high heat for searing the pork.
Is it necessary to remove the pork from the pot after searing?
Yes, remove the roast and set it aside while you sauté the vegetables, then return it to the pot.
How are the red potatoes prepared?
Use 8 medium red potatoes, unpeeled and left whole, but pierced with a knife tip.
How should the pork be served?
Slice the pork shoulder and serve it with the sautéed vegetables and the prepared gravy.
What happens if I use a quick release instead of a natural release?
A natural release is preferred for large cuts of meat like pork shoulder to ensure it stays tender and juicy.
How long does the entire process take?
The total preparation and cooking time is just over an hour, including the searing, sautéing, 45-minute pressure cycle, and 10-minute release.