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Cozy Braised Pork Shoulder with Apple Cider Glaze

braised pork shoulder apple cider glaze - featured image
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A warm and comforting fall recipe featuring tender pork shoulder braised low and slow in apple cider, finished with a sticky-sweet glaze.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder, bone-in or boneless, trimmed of excess fat
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, sliced thin
  • 4 cloves garlic, minced
  • 2 cups apple cider (preferably unfiltered)
  • 1 cup chicken or vegetable broth
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon butter (optional)

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Season the pork shoulder generously with salt and pepper on all sides.
  3. Heat the oil in your Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes.
  4. Sear the pork shoulder on all sides until deeply browned, about 4-5 minutes per side. Cut into two pieces if needed for easier handling.
  5. Remove the pork and set aside. Lower heat to medium and add the sliced onion to the pot, stirring occasionally until softened and golden, about 6-8 minutes.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. Pour in the apple cider and scrape up browned bits from the bottom of the pot.
  8. Add the broth, brown sugar, Dijon mustard, thyme, and bay leaves. Stir well and bring to a gentle simmer.
  9. Return the pork shoulder to the pot, nestling it into the liquid so it comes about halfway up the sides. Add more broth or cider if needed.
  10. Cover the pot with its lid and transfer to the preheated oven. Braise for 3 to 3.5 hours, or until pork is fork-tender and pulls apart easily.
  11. Remove the pork from the pot and transfer to a serving dish, tent with foil to keep warm.
  12. Strain the cooking liquid into a saucepan, discarding bay leaves, and simmer over medium heat until reduced by half and slightly syrupy, about 10-15 minutes.
  13. Add apple cider vinegar and butter to the glaze, stirring until glossy and smooth. Adjust seasoning with salt and pepper as needed.
  14. Brush the glaze generously over the pork shoulder before serving.

Notes

Pat pork dry before seasoning and searing for a better crust. Avoid lifting the lid frequently during braising to retain moisture. Let meat rest 10-15 minutes before slicing. Reduce glaze until it coats the back of a spoon. For gluten-free, verify broth and mustard labels. Slow cooker adaptation: after searing, cook on low 6-8 hours and finish glaze on stovetop.

Nutrition

Keywords: braised pork shoulder, apple cider glaze, fall recipe, comfort food, slow braise, pork recipe

Find it online: https://evabake.com/cozy-braised-pork-shoulder-with-apple-cider-glaze-easy-recipe-for-fall/