Cider-Braised Pork Shoulder with Apples

Dinner

Cider-Braised Pork Shoulder with Apples

Pork shoulder braises in apple cider with thyme, red onion and ginger, with tart apple wedges added near the end.

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Yield
6 servings
Cuisine
American

Serving ideas

Spoon the braising liquid and apple over the shredded pork.

Ingredients

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  • 1 tbsp vegetable oil
  • 4 lb boneless skinless pork shoulder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 4 1/2 tsp kosher salt, divided
  • 1 large red onion, cut into 1/2-inch wedges
  • 6 cloves garlic, minced
  • 1 piece fresh ginger, peeled and finely chopped, 2 inches
  • 4 cups apple cider
  • 8 sprigs thyme
  • 1 large Granny Smith apple, cut into 1/2-inch wedges

Before you cook

Add apple after the first two hours so the wedges retain some shape.

How to make Cider-Braised Pork Shoulder with Apples

  1. Heat the oven to 325°F. Heat the oil over medium-high in a Dutch oven. Cut pork into three or four pieces and season with paprika, cayenne and 4 teaspoons salt. Brown 3 to 4 minutes per side and transfer to a plate.

  2. Soften onion in the same pot with the remaining salt for about 5 minutes. Add garlic and ginger for 1 minute. Pour in cider, add thyme and scrape up browned bits. Return pork and any juices and bring to a simmer.

  3. Cover and braise in the oven for 2 hours. Add the apple, cover again and braise another 30 to 60 minutes until the pork shreds easily.

  4. Discard the thyme and skim excess fat if desired. Shred the pork in the pot.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Cider-Braised Pork Shoulder with Apples

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Pork shoulder braises in apple cider with thyme, red onion and ginger, with tart apple wedges added near the end.
Print Recipe
Total Time 3 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  • 1 tbsp vegetable oil
  •  
    4 lb boneless skinless pork shoulder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  •  
    4 ½ tsp kosher salt, divided
  •  
    1 large red onion, cut into 1/2-inch wedges
  •  
    6 cloves garlic, minced
  •  
    1 piece fresh ginger, peeled and finely chopped 2 inches
  •  
    4 cups apple cider
  • 8 sprigs thyme
  •  
    1 large Granny Smith apple, cut into 1/2-inch wedges

Instructions
 

  1. Heat the oven to 325°F. Heat the oil over medium-high in a Dutch oven. Cut pork into three or four pieces and season with paprika, cayenne and 4 teaspoons salt. Brown 3 to 4 minutes per side and transfer to a plate.
  2. Soften onion in the same pot with the remaining salt for about 5 minutes. Add garlic and ginger for 1 minute. Pour in cider, add thyme and scrape up browned bits. Return pork and any juices and bring to a simmer.
  3. Cover and braise in the oven for 2 hours. Add the apple, cover again and braise another 30 to 60 minutes until the pork shreds easily.
  4. Discard the thyme and skim excess fat if desired. Shred the pork in the pot.

Notes

Add apple after the first two hours so the wedges retain some shape.
Adapted from Brooke Caison, Delish.

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