Savory Cider-Braised Pork Shoulder with Caramelized Onions and Apples
Indulge in this delectable and hearty dish featuring a succulent pork shoulder slow-braised to perfection in rich apple cider. The flavor profile is enhanced with slivers of fragrant garlic, and caramelized onions provide a sweet, savory base. To elevate this dish further, we've added sweet, tender apples that meld beautifully with the seasonings, making every bite a celebration of fall flavors. Perfect for a family gathering or a cozy dinner, this recipe embodies comfort and rich culinary enjoyment. Try this dish with a side of roasted vegetables for a complete meal experience.
N/A
Servings
334
Calories
12
Ingredients
Ingredients
Pork Shoulder Butt
3-4 lbs (boneless, preferably arm picnic)
Garlic
2 cloves (cut into slivers)
Olive Oil
2 tablespoons (for browning the pork)
Onions
1 1/2 lbs (halved lengthwise and sliced into 1/4-inch-thick slices)
Unfiltered Apple Cider
3/4 cup (for braising)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Fresh Rosemary
to taste (optional)
Fresh Thyme
to taste (optional)
Chopped Apples
optional - to taste (peeled, for added sweetness)
Carrots
optional - to taste (chopped, for added flavor)
Celery
optional - to taste (chopped, for aroma)
Instructions
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1. Preheat the oven to 325°F (160°C).
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2. Prepare the pork shoulder: Score the fat and any skin on the pork in a crosshatch pattern. Using a sharp knife, make small slits in the meat and insert slivers of garlic into each slit. Pat the pork dry with paper towels, then season generously with salt and pepper.
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3. Heat the olive oil in a large 4- to 5-quart ovenproof pot over medium-high heat until it's shimmering but not smoking. Carefully add the pork shoulder and brown on all sides, about 8 minutes total, turning with tongs and a carving fork. When browned, transfer the pork to a plate and set aside.
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4. In the same pot, add the sliced onions and sauté over medium-high heat. Stir occasionally for about 5 minutes, until the onions become softened and start to take on color.
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5. Add 3/4 teaspoon of salt, continuing to sauté, stirring frequently until the onions are deeply caramelized and golden brown, which should take an additional 8 to 10 minutes.
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6. Pour the apple cider into the pot, scraping up any browned bits from the bottom. Once combined, nestle the pork shoulder back into the pot, ensuring it’s well-covered by the onions.
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7. Cover the pot tightly with a lid and transfer it to the preheated oven. Braise the pork in the center of the oven until it’s very tender, approximately 2 1/2 to 3 hours.
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8. After cooking, carefully transfer the pork to a serving platter using tongs and a carving fork.
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9. On the stovetop, bring the cooking juices to a boil, stirring occasionally, and let them reduce until thickened, about 2 to 3 minutes. Season with additional salt and pepper to taste, and serve the dish alongside the pork. For extra flavor, consider adding sautéed apples or seasoned roasted carrots.
Nutrition Information
20g
Fat
13g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used for this recipe?
The recipe calls for 3-4 lbs of boneless pork shoulder butt, preferably the arm picnic cut.
What is the recommended oven temperature?
The oven should be preheated to 325 degrees Fahrenheit (160 degrees Celsius).
How should I prepare the pork shoulder?
Score the fat in a crosshatch pattern, make small slits to insert garlic slivers, and pat the meat dry before seasoning with salt and pepper.
How long does it take to brown the pork?
Browning the pork shoulder on all sides takes approximately 8 minutes total in shimmering olive oil.
What size pot is required for this dish?
A large 4- to 5-quart ovenproof pot with a tight-fitting lid is recommended.
How many onions are used in the recipe?
The recipe requires 1 1/2 lbs of onions, halved lengthwise and sliced into 1/4-inch-thick slices.
How long should I sauté the onions?
Onions should be sautéed for about 5 minutes to soften, and then for an additional 8 to 10 minutes to reach deep caramelization.
How much apple cider is needed?
You will need 3/4 cup of unfiltered apple cider for the braising liquid.
What is the braising time in the oven?
The pork shoulder should be braised in the center of the oven for approximately 2 1/2 to 3 hours until very tender.
How is the sauce finished after cooking?
Boil the cooking juices on the stovetop for 2 to 3 minutes until thickened, then season to taste.
What are the calorie counts for this recipe?
Each serving contains approximately 334 calories.
How much protein is in one serving?
There are 25 grams of protein per serving.
What is the fat content of this dish?
The dish contains 20 grams of fat per serving.
How many grams of carbohydrates are in a serving?
Each serving provides 13 grams of carbohydrates.
What type of garlic preparation is needed?
Two cloves of garlic should be cut into thin slivers to be inserted into the meat.
What type of oil should I use for browning?
Two tablespoons of olive oil are recommended for browning the pork shoulder.
Are there any optional herbs mentioned?
Fresh rosemary and fresh thyme are optional herbs that can be added for extra flavor.
Can I add extra fruit to the dish?
Yes, you can add peeled and chopped apples for added sweetness.
What additional vegetables are suggested?
Chopped carrots and celery are optional additions that can enhance flavor and aroma.
Why should I scrape the bottom of the pot after adding cider?
Scraping the bottom incorporates the browned bits (fond) into the sauce, which adds significant depth of flavor.
How should the pork be positioned in the pot?
Nestle the pork shoulder back into the pot so that it is well-covered by the caramelized onions.
Should the pot be covered during the braising process?
Yes, the pot must be covered tightly with a lid before being placed in the oven.
What side dishes go well with this pork?
Roasted vegetables or seasoned roasted carrots are excellent sides for this complete meal experience.
Is the pork shoulder used boneless or bone-in?
The recipe specifies using a boneless pork shoulder butt.
How much salt is added to the onions during sautéing?
Add 3/4 teaspoon of salt to the onions once they have softened and started to take on color.
Where in the oven should the pot be placed?
Place the pot in the center of the preheated oven for even braising.
What tools are suggested for handling the meat?
Tongs and a carving fork are suggested for turning and transferring the pork shoulder.
What type of cider is best for the flavor profile?
Unfiltered apple cider is recommended to ensure a rich, autumnal flavor.
Is this recipe suitable for family gatherings?
Yes, it is described as a perfect dish for family gatherings or cozy dinners due to its hearty nature.
How should the fat on the pork be cut?
The fat and skin should be scored in a crosshatch pattern using a sharp knife.