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Braised Pork Shoulder with Apples Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 20 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Braised Pork Shoulder recipe features a tender pork roast slowly cooked with onions, garlic, aromatic herbs, apple cider, and Granny Smith apples. The pork is first browned to develop rich flavors, then braised in the oven until melt-in-your-mouth tender. The resulting dish offers a perfect balance of savory, smoky, and subtly sweet notes, ideal for a comforting main course.

Ingredients

Scale

Pork and Seasonings

  • 3 pounds pork shoulder roast
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 2 tablespoons olive oil

Vegetables and Aromatics

  • 4 yellow onions, thinly sliced
  • 6 cloves garlic, minced

Liquids and Herbs

  • ¼ cup dry white wine
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon fresh chopped rosemary leaves or 1 teaspoon crushed dried rosemary
  • 1 teaspoon smoked paprika
  • 1½ cups apple cider (not apple cider vinegar)
  • 1½ cups low sodium chicken broth
  • 2 bay leaves

Fruits

  • 2 Granny Smith apples, cored and quartered

Instructions

  1. Preheat Oven: Preheat your oven to 400˚F to prepare for browning and initial roasting of the pork shoulder.
  2. Season and Brown Pork: Pat the pork dry with paper towels and season it thoroughly with kosher salt and black pepper. Heat olive oil in a large oven-safe Dutch oven over medium-high heat, then brown the pork on all sides, approximately 5 minutes per side, until nicely seared.
  3. Sauté Onions and Garlic: Remove the pork and set aside. Add the sliced onions to the Dutch oven and cook over medium heat until softened, about 4 to 5 minutes, stirring often. Stir in the minced garlic and cook for an additional 20 seconds to release its aroma.
  4. Deglaze the Pot: Pour in the dry white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. These bits add deep flavor to the sauce.
  5. Add Herbs and Spices: Stir in the thyme, rosemary, and smoked paprika to infuse the sauce with herbal and smoky flavors.
  6. Return Pork and Add Liquids: Place the browned pork back into the Dutch oven. Add the apple cider, chicken broth, and bay leaves. Bring the mixture to a boil over medium-high heat on the stovetop.
  7. Braise in Oven: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Reduce the temperature to 350˚F and cook for 2 hours to braise the pork until tender.
  8. Add Apples and Continue Cooking: After 2 hours, remove the lid and add the quartered Granny Smith apples. Cover and cook for an additional 30 minutes until the apples soften and the pork’s internal temperature reaches between 145˚F and 200˚F, depending on desired tenderness.
  9. Rest Pork: Remove the pot from the oven and carefully transfer the pork to a cutting board. Allow it to rest for 10 minutes so the juices redistribute throughout the meat, ensuring it remains moist.
  10. Reduce Sauce: Meanwhile, place the Dutch oven back on the stovetop over high heat. Bring the sauce to a boil and cook for a few minutes until it reduces slightly and thickens to a luscious consistency.
  11. Serve: Slice or shred the pork as desired. Serve with the reduced sauce, onions, and apples spooned over the top for a comforting and flavorful meal.

Notes

  • Choosing the Pork: Select a pork shoulder roast with good marbling for optimal tenderness and flavor.
  • Browning is Key: Take your time to brown the pork well; this step enhances flavor and color dramatically.
  • Deglazing the Pot: Be sure to scrape all browned bits from the bottom when adding wine to avoid bitterness and add richness.
  • Internal Temperature: Pork is safe at 145˚F, but cooking to 170˚F–190˚F gives sweeter, juicier results; for pulled pork, aim for around 205˚F.
  • Resting Time: Let the meat rest before slicing to allow juices to redistribute, keeping it juicy and tender.
  • Strain the Sauce: For a smooth sauce, strain out onions and herbs after reducing if preferred.
  • Herbs: Feel free to experiment with sage or other herbs that complement pork and apples.
  • Serving Suggestion: Serve over creamy mashed potatoes or buttery egg noodles to soak up the flavorful sauce.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 8 g
  • Sodium: 350 mg
  • Fat: 30 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Find it online: https://cooksbylucy.com/braised-pork-shoulder-with-apples-recipe/