Description
A flavorful braised pork shoulder recipe featuring a rich sauce made with apple cider, herbs, and aromatic vegetables. This dish is perfect for a comforting main course that combines tender pork with the subtle sweetness of apples and the warmth of smoked paprika.
Ingredients
Scale
Meat
- 3 pounds pork shoulder roast
Seasoning
- Kosher salt and fresh ground black pepper, to taste
- 1 teaspoon smoked paprika
Cooking Ingredients
- 2 tablespoons olive oil
- 4 yellow onions, thinly sliced
- 6 cloves garlic, minced
- ¼ cup dry white wine
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 tablespoon fresh chopped rosemary leaves, or 1 teaspoon dried rosemary
- 1½ cups apple cider (not apple cider vinegar)
- 1½ cups low sodium chicken broth
- 2 bay leaves
- 2 granny smith apples, cored and quartered
Instructions
- Preheat and Season: Preheat the oven to 400˚F. Pat dry the pork shoulder with paper towels and season generously on all sides with kosher salt and black pepper.
- Sear the Pork: Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Add the pork and brown on all sides, about 5 minutes per side, until a rich crust forms. Remove the pork and set aside.
- Sauté Onions and Garlic: Add the sliced onions to the pot and cook over medium heat for 4 to 5 minutes until softened, stirring frequently. Add the garlic and cook for 20 seconds until fragrant.
- Deglaze and Add Herbs: Pour in the dry white wine to deglaze the pot, scraping up all the browned bits from the bottom. Stir in thyme, rosemary, and smoked paprika.
- Add Liquids and Pork: Return the pork to the pot. Add apple cider, low sodium chicken broth, and bay leaves. Bring the mixture to a boil.
- Braise in Oven: Cover the pot with a tight-fitting lid and transfer it to the oven. Reduce oven temperature to 350˚F and cook for 2 hours.
- Add Apples and Continue Cooking: Remove the lid and add the quartered granny smith apples to the pot. Cover again and cook for 30 more minutes, until pork reaches an internal temperature between 145˚F and 200˚F, aiming for tender texture.
- Rest Pork: Remove the pot from the oven and transfer the pork to a cutting board. Let it rest for 10 minutes to allow juices to redistribute.
- Reduce Sauce: Place the pot back on the stovetop over high heat. Bring the sauce to a boil and cook for a few minutes until slightly thickened.
- Serve: Slice the pork and serve with the reduced sauce, cooked onions, and apples.
Notes
- Choosing the Pork: Select a pork shoulder with good marbling for optimal tenderness and flavor.
- Browning is Key: Take your time to brown the pork thoroughly to develop a rich color and deeper flavor.
- Deglazing the Pot: Scrape all browned bits from the pot after adding wine to enhance the sauce’s flavor.
- Internal Temperature: For tender braised pork shoulder, cook to about 170˚F to 190˚F; for pulled pork texture, cook up to 205˚F.
- Resting Time: Resting the meat after cooking ensures juicy, evenly distributed flavors.
- Strain the Sauce: For a smoother sauce, strain after reducing to remove onions and herbs if desired.
- Herbs: Thyme and rosemary work beautifully but feel free to experiment with sage or other herbs.
- Serving Suggestion: Serve over creamy mashed potatoes or buttery egg noodles to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
