Braised Pork Shoulder with Apple Cider
This is a cozy and delicious one-pot dinner that is perfect for cold weather months. The affordable cut of pork shoulder is slowly braised in a combination of fresh apple cider, chicken broth, onions, apples, Dijon mustard and garlic, ensuring the meat is oh so tender and utterly delicious. Serve with creamy mashed potatoes for a hearty and comforting meal.
Cut: Pork Shoulder
Prep Time: 15 minutes
Cook Time: 3 hours
Number of Servings: 6 - 8
Ingredient:
4-5 lb (approx 2 kg) boneless pork shoulder
2 Tbsp (30 mL) canola oil
2 cups (500 mL) fresh apple cider (NOT apple cider vinegar)
2 cups (500 mL) reduced sodium chicken broth
2 Tbsp (30 mL) Dijon mustard
1 head of garlic, top sliced off
1 tsp (5 mL) dried thyme leaves
1 tsp (5 mL) dried rosemary
2 slightly tart apples, such Jonagold or Cosmic Crisp, cored and cut into wedges
1 red onion, cut into thick slices
salt and pepper
Directions:
Preheat the oven to 325ºF (160ºC ).
Trim the pork of excess fat. Cut the piece of meat into 4-6 pieces. Pat it dry with a paper towel and season generously with salt and pepper.
Heat the oil in a large Dutch oven or braising pan over medium-high heat. Once it’s hot, add the pork pieces and arrange in a single layer. You may have to do this in two batches, depending on the size of your pot. Sear for 4-5 minutes per side until the pork is deeply browned.
While the pork is browning, whisk together the apple cider, chicken broth and mustard. Once the meat has browned, pour this liquid over the pork. Tuck in the garlic head, and sprinkle in the dried herbs. Cover, and place in the oven.
Braise for 3 hours, flipping the meat halfway through. At the 2 hours 30 minutes mark, remove the pan from the oven and tuck in the sliced apples and onions. Cover, and return to the oven and continue cooking for 30 minutes. The pork should be very tender and falls apart easily when tested with a fork.
Remove the pan from the oven and let the pork rest in the braising liquid for 30 minutes before serving. Squeeze the garlic into the broth. If needed, season the liquid with salt and pepper. Serve with juices spooned over the pork, apples, and onions.
Note: Mashed potatoes go great with this pork. Leftovers can be used in sandwiches, tacos, wraps, on pizza, in pasta, etc.
Nutritional Analysis:
YIELD:
6 - 8 servings.
SERVING SIZE:
8 oz (250 g)
| Per Serving | |
|---|---|
| Calories | 410 |
| Total Fat | 28 g |
| Saturated Fat | 8 g |
| Cholesterol | 90 mg |
| Carbohydrates | 10 g |
| Fiber | 1 g |
| Sugars | 7 g |
| Protein | 29 g |
| Sodium | 230 mg |
| Potassium | 77 mg |
Source: Renée Kohlman