Cider-Braised Pork Shoulder with Apples

How to Make Cider-Braised Pork Shoulder with Apples

1. 1

   Step 1: Season and brown the pork

   Preheat the oven to 325°F (160°C). Pat the pork shoulder dry, rub all over with kosher salt and black pepper. Heat a heavy Dutch oven over medium-high heat with the olive oil, then sear the pork on all sides until deeply browned (about 6–8 minutes per side). Transfer the pork to a plate and reduce heat to medium.

   For this step

   • 4 lbBone-in pork shoulder (Boston butt)
   • 2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 3 tbspOlive oil
   
2. 2

   Step 2: Caramelize the onions and aromatics

   Add the sliced onions to the pot and cook, stirring occasionally, until they’re soft and deeply golden, about 15–20 minutes; add a splash of water if the pan dries out. Stir in the minced garlic and about half the sage leaves and cook 1 minute more until fragrant, scraping up browned bits from the bottom of the pot.

   For this step

   • 2 largeYellow onions, sliced (about 2 large)
   • 4 clovesGarlic cloves, minced
   • 20 leavesFresh sage leaves (reserve a few for crisping)
   
3. 3

   Step 3: Deglaze, add liquids and braise with vegetables and apples

   Pour in the apple cider and chicken stock, scraping all browned bits from the bottom. Bring to a gentle simmer, return the pork shoulder to the pot, and nestle the mixed root vegetables and apple pieces around the meat. Cover the pot and transfer to the preheated oven; braise until the meat is fork-tender and easily pulls apart, about 3 to 3¼ hours.

   For this step

   • 2 cupsApple cider
   • 1 cupLow-sodium chicken stock
   • 1 1/2 lb mixed roots + 2 applesMixed root vegetables (carrots, parsnips, baby potatoes) and apples, cut into 1–1½" pieces (about 1.5 lb roots + 2 apples)
   
4. 4

   Step 4: Rest, shred and reduce the braising liquid

   Carefully remove the pork to a large cutting board and let it rest 10 minutes, then remove and discard the bone and shred the meat with forks. Skim excess fat from the braising liquid and return it to the stovetop over medium-high heat. Reduce the liquid until slightly thickened, about 10–15 minutes, then taste and adjust seasoning with salt and pepper.
5. 5

   Step 5: Optional pan-crisp finish and crisp sage

   For crisp edges, heat a large skillet over medium-high heat with a tablespoon of oil and sear batches of shredded pork until caramelized and slightly crisp, 2–4 minutes per batch, or spread shredded pork on a rimmed sheet and broil 3–5 minutes. Meanwhile, fry the reserved sage leaves in a tablespoon of oil for 20–30 seconds until crisp; drain on paper towel. Toss the roasted root vegetables and apples with some reduced sauce and spoon over the pork before serving.
   
6. 6

   Step 6: Make-ahead, reheat and serve

   Make ahead: cool and refrigerate up to 3 days or freeze up to 3 months. Reheat gently in a covered ovenproof dish at 325°F (160°C) until warmed through, or reheat shredded pork in a skillet with a splash of braising liquid. Serve over mashed potatoes or creamy polenta, spooning vegetables and sauce over the meat and garnishing with crisp sage leaves.
   

1. Preheat the oven to 325°F (160°C). Pat the pork shoulder dry, rub all over with kosher salt and black pepper. Heat a heavy Dutch oven over medium-high heat with the olive oil, then sear the pork on all sides until deeply browned (about 6–8 minutes per side). Transfer the pork to a plate and reduce heat to medium.
2. Add the sliced onions to the pot and cook, stirring occasionally, until they’re soft and deeply golden, about 15–20 minutes; add a splash of water if the pan dries out. Stir in the minced garlic and about half the sage leaves and cook 1 minute more until fragrant, scraping up browned bits from the bottom of the pot.
3. Pour in the apple cider and chicken stock, scraping all browned bits from the bottom. Bring to a gentle simmer, return the pork shoulder to the pot, and nestle the mixed root vegetables and apple pieces around the meat. Cover the pot and transfer to the preheated oven; braise until the meat is fork-tender and easily pulls apart, about 3 to 3¼ hours.
4. Carefully remove the pork to a large cutting board and let it rest 10 minutes, then remove and discard the bone and shred the meat with forks. Skim excess fat from the braising liquid and return it to the stovetop over medium-high heat. Reduce the liquid until slightly thickened, about 10–15 minutes, then taste and adjust seasoning with salt and pepper.
5. For crisp edges, heat a large skillet over medium-high heat with a tablespoon of oil and sear batches of shredded pork until caramelized and slightly crisp, 2–4 minutes per batch, or spread shredded pork on a rimmed sheet and broil 3–5 minutes. Meanwhile, fry the reserved sage leaves in a tablespoon of oil for 20–30 seconds until crisp; drain on paper towel. Toss the roasted root vegetables and apples with some reduced sauce and spoon over the pork before serving.
6. Make ahead: cool and refrigerate up to 3 days or freeze up to 3 months. Reheat gently in a covered ovenproof dish at 325°F (160°C) until warmed through, or reheat shredded pork in a skillet with a splash of braising liquid. Serve over mashed potatoes or creamy polenta, spooning vegetables and sauce over the meat and garnishing with crisp sage leaves.