Apple Cider – Braised Pork Shoulder
It wouldn’t be autumn without at least one recipe featuring apples, and this Apple Cider-Braised Pork Shoulder is one of my favorites. There is something special about the combination of apple, pork, and thyme that just works so well together. It’s the perfect dish to end off a beautiful crisp fall day.
In this dish pork shoulder is braised in a mixture of apple cider and cider vinegar with pearl red onions, thyme and a couple bay leaves.
Pork Shoulder is an excellent candidate for braising. Low, moist heat turns the meat so tender and succulent, it just falls away from the bone and practically melts in the mouth.
I like to serve the pork with roasted squash, or sweet potatoes and slices of apple that have been lightly browned in butter.
The key to braising is to begin by searing the pork shoulder over high heat so it is nicely browned on all sides. The pearl onions also get a turn in the hot pan to take on some colour.
A quick de-glaze of the pan, making sure to scrape up any brown bits from the bottom, add a few sprigs of thyme, a couple bay leaves, then into the oven it goes.
The pork cooks away in its bath of apple cider all by itself until you are ready to serve it.
For any leftovers, think pulled pork.
Using two forks, shred the meat then toss in the sauce along with with any leftover onions. Serve on a bun, or spooned over some squash or mashed sweet potatoes.
Enjoy!
Ingredients
- 1½ to 2 kg Pork Shoulder
- 250 grams Red pearl onions
- 1 tablespoon Unsalted butter
- 2 tablespoon Olive oil
- 573 ml Apple cider or unsweetened apple juice
- 150 ml Cider Vinegar
- 2 Bay leaves
- 5-6 Sprigs fresh Thyme
- 1 tsp Fresh thyme leaves
- 2 tbsp Crème fraiche (or substitute sour cream)
- Salt and pepper
- 1 Apple for garnish (optional) cored and sliced
Instructions
- Preheat oven to 165°C/325°F
- Bring a small pot of water to a boil. Add the pearl onions and blanch for 30-45 seconds. Drain and set aside until the onions are cool enough to handle, then peel them.
- Heat 1 tablespoon each of the butter and oil over med. high heat in a Dutch oven or ovenproof pan wide enough to hold the pork shoulder.
- Season the pork shoulder generously with salt and pepper. Add the pork to the pan and sear on all sides, about 4-5 minutes a side. Transfer the browned pork to a plate and set aside.
- Reduce the heat to medium and add another tablespoon of oil and the pearl onions to the pan. Carefully brown, tossing frequently, about 2-3 minutes.
- Once the onions are nicely browned, add the cider and the vinegar to the pan to deglaze the pan, scarping up any brown bits.
- Return the pork to the pan and tuck in the thyme sprigs and bay leaves. There should be enough liquid to come halfway up the meat. If needed, add more cider or some water.Bring to a simmer, cover with a lid (or foil) and transfer to the oven. Roast for 2½ hours, turning the pork over halfway through.
- After two and a half hours, uncover and cook for another 30-45 minutes, until the meat is tender and pulls apart easily with a fork.
- Transfer the roast and onions to a warm serving dish, discarding the herbs, then place the pan with the cooking liquid over med. high heat on the stovetop. Bring to a boil and reduce the liquid to about half, and just coats the back of a spoon.
- While the liquid is reducing brown the apple (if using). Melt a tablespoon of butter in a skillet over med. high heat. Add the apple slices and brown on both sides, about 1 minute a side. Transfer to the warm serving platter.
- Once the sauce is reduced remove from the heat add the fresh thyme leaves and whisk in the crème fraiche. Taste, and adjust for salt and pepper.Cut the pork into thick slices or shred using two forks.Pour some of the sauce over the pork and serve the rest alongside.