Cider Braised Pork Shoulder
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 20 mins
-
Servings
6 - 8
-
Calories
595 kcal
-
Course
Main Course
-
Cuisine
American
Cider Braised Pork Shoulder
Report
For truly tender pork, try my Cider Braised Pork Shoulder recipe! The pork cooks in apple cider and broth with onions, butternut squash and apples until it becomes melt-in-the-mouth tender. A comforting meal full of fall flavors – delicious served over buttery mashed potatoes.
Share:
Ingredients
- 4 ½ lbs (1.8kg) pork shoulder or Boston butt, boneless
- 1 tbsp sea salt flakes
- 1 tbsp black pepper
- 2 tsp red pepper flakes or paprika
- 2 tbsp neutral oil
- 1 tbsp butter , unsalted
- 2 tbsp Dijon mustard
- 1 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 cups (500ml) apple cider * see notes
- 2 cups (500ml) chicken broth or stock
- 2 bay leaves
- 2 rosemary sprigs
- 2 sage leaves
- 1 yellow onion , sliced
- 1 ½ cups (300g) butternut squash , peeled and cubed
- 2 apples , cut into thick slices
- Salt and pepper to season
- fresh thyme to serve
Instructions
- Preheat the oven to 320°F (160°C).
- Remove any large pieces of fat from the pork and cut into large chunky pieces. Pat dry and season liberally with the salt, pepper and red pepper flakes.
- Heat butter and oil in a large cast iron casserole dish and sear the pork on all sides until golden brown. This will take a few minutes but adds tons of flavor to the overall dish so don't skip this step. Set the pork aside onto a plate.
- Add a splash of apple cider to the hot pan and use a wooden spoon to scrape any browned bits stuck to the pan loose. Stir the mustard and tomato paste in.
- Add the Worcestershire sauce, chicken broth and cider and bring to a simmer. Put the pork pieces back into the pan, add the herbs and cover. Transfer to the oven and cook for two hours, turning the pork over halfway through.
- Take out of the oven and add the butternut squash, apples and sliced onions. Top up with a little more cider if needed. Return the pot to the oven and cook for another hour or until the pork is fork tender and the vegetables are soft.
- Discard the herbs and check the seasoning, adding salt and pepper if needed. Sprinkle with the fresh thyme. Serve over mashed potatoes with a generous drizzle of the braising liquid (see notes).
Equipments used:
Notes
- You can use fresh apple cider (apple juice) or hard cider.
- Adding a splash of cream to the braising liquid is a delicious option. Alternatively you can stir in a little cornstarch slurry to thicken if you like.
Nutrition Information
Show Details
Calories
595kcal
(30%)
Carbohydrates
25g
(8%)
Protein
79g
(158%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
211mg
(70%)
Sodium
1745mg
(73%)
Potassium
1657mg
(47%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
4065IU
(81%)
Vitamin C
13mg
(14%)
Calcium
71mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 25g | 8% |
| Protein | 79g | 158% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 211mg | 70% |
| Sodium | 1745mg | 73% |
| Potassium | 1657mg | 35% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 4065IU | 81% |
| Vitamin C | 13mg | 14% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
