Cider Braised Pork Shoulder
Tender, juicy, savory and sweet — this Cider Braised Pork Shoulder is comfort food at its finest! The pulled pork recipe is perfect for a chilly fall evening
after a day at the orchard — just let it simmer slowly in the oven or in a Crock Pot.
Course Dinner
Cuisine American
Keyword braised pork shoulder, crock pot pulled pork
Prep Time 40 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 10 minutes
Servings
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people
Calories 444 kcal
Author Blair
Ingredients
list of 10 items
1 bone-in pork butt (or “Boston butt” or “pork shoulder”) (about 6-7 lbs.)
2 tablespoons vegetable oil
3 large onions, thinly sliced
4 garlic cloves, minced
1 bay leaf
3 sprigs thyme
1 sprig rosemary
1 ½ cups apple cider
1 cup chicken broth
Kosher salt and pepper
list end
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Instructions
list of 5 items
1. Pat pork dry with paper towels; season liberally with salt and pepper on all sides.
2. Heat the vegetable oil in a large Dutch oven over medium heat. Brown the pork on all sides, taking care not to get the oil too hot. Remove the meat
to a platter.
3. Add onions and garlic to the pot. Cook, stirring occasionally, until the onions are tender (about 10-15 minutes). Stir in 1 ½ teaspoons salt, bay leaf,
thyme, rosemary, apple cider and chicken broth. Nestle the pork shoulder in the pot (fat-side up). Cover the pot.
4. Roast the pork shoulder in a 325 degree F oven for about 3-3 ½ hours, basting with cooking liquid every hour or so (if possible). The pork is done when
the meat is falling off the bone (an internal temperature of about 190-195 degrees F). Remove bay leaf and herb stems.
simgad/16412144717427512976
5. Transfer the pork to a large cutting board. When it's cool enough to handle, shred the meat with two forks (discarding fatty pieces), and spoon plenty
of that delicious cider cooking liquid and onions over top.
list end
Recipe Notes
Make Ahead: Refrigerate the braised pork in its cooking liquid with onions overnight; skim fat from top the next day. Reheat pork in a 325 degree F oven,
and shred just before using.
Nutrition Facts
Cider Braised Pork Shoulder
Amount Per Serving (1 /8 of the pork butt)
Calories 444 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 170mg57%
Sodium 295mg13%
Potassium 1089mg31%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 54g108%
Vitamin A 18IU0%
Vitamin C 6mg7%
Calcium 56mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
Tender, juicy, savory and sweet — this Cider Braised Pork Shoulder is comfort food at its finest! The pulled pork recipe is perfect for a chilly fall evening
after a day at the orchard — just let it simmer slowly in the oven or in a Crock Pot.
Course Dinner
Cuisine American
Keyword braised pork shoulder, crock pot pulled pork
Prep Time 40 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 10 minutes
Servings
undefined
people
Calories 444 kcal
Author Blair
Ingredients
list of 10 items
1 bone-in pork butt (or “Boston butt” or “pork shoulder”) (about 6-7 lbs.)
2 tablespoons vegetable oil
3 large onions, thinly sliced
4 garlic cloves, minced
1 bay leaf
3 sprigs thyme
1 sprig rosemary
1 ½ cups apple cider
1 cup chicken broth
Kosher salt and pepper
list end
NordicTrack Exercise Equipment
pagead/aclk
Train with the world's best
instructors from the comfort of
your home, on your schedule.
pagead/aclk
Instructions
list of 5 items
1. Pat pork dry with paper towels; season liberally with salt and pepper on all sides.
2. Heat the vegetable oil in a large Dutch oven over medium heat. Brown the pork on all sides, taking care not to get the oil too hot. Remove the meat
to a platter.
3. Add onions and garlic to the pot. Cook, stirring occasionally, until the onions are tender (about 10-15 minutes). Stir in 1 ½ teaspoons salt, bay leaf,
thyme, rosemary, apple cider and chicken broth. Nestle the pork shoulder in the pot (fat-side up). Cover the pot.
4. Roast the pork shoulder in a 325 degree F oven for about 3-3 ½ hours, basting with cooking liquid every hour or so (if possible). The pork is done when
the meat is falling off the bone (an internal temperature of about 190-195 degrees F). Remove bay leaf and herb stems.
simgad/16412144717427512976
5. Transfer the pork to a large cutting board. When it's cool enough to handle, shred the meat with two forks (discarding fatty pieces), and spoon plenty
of that delicious cider cooking liquid and onions over top.
list end
Recipe Notes
Make Ahead: Refrigerate the braised pork in its cooking liquid with onions overnight; skim fat from top the next day. Reheat pork in a 325 degree F oven,
and shred just before using.
Nutrition Facts
Cider Braised Pork Shoulder
Amount Per Serving (1 /8 of the pork butt)
Calories 444 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 170mg57%
Sodium 295mg13%
Potassium 1089mg31%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 54g108%
Vitamin A 18IU0%
Vitamin C 6mg7%
Calcium 56mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
