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Braised Pork Shoulder

Braised Pork Shoulder: Cozy Comfort for Family Gatherings

This Braised Pork Shoulder recipe transforms an ordinary cut of pork into a succulent, melt-in-your-mouth masterpiece, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 4-5 lbs Pork Shoulder or Boston Butt Roast Bone-in cut provides extra flavor.
  • to taste Kosher Salt Season generously.
  • to taste Freshly Ground Black Pepper Season generously.
For Searing
  • 2 tbsp Neutral Cooking Oil Canola or vegetable oil is perfect.
For the Braising Liquid
  • 2 cups Fresh Apple Cider Avoid substitutions like vinegar.
  • 2 cups Chicken Broth Opt for low-sodium.
  • 2 tbsp Dijon Mustard Use yellow mustard or omit for milder taste.
  • 1 tbsp Dried Minced Onion Substitute with fresh onions if you prefer.
Aromatics
  • 1 head Garlic Slice the top to expose the cloves.
  • 3 sprigs Rosemary Fresh herbs bring aromatic depth.
  • 4 sprigs Thyme Fresh herbs bring aromatic depth.
For Flavor and Texture
  • 1 Red Onion Cut into thick rounds.
  • 2 Tart Apples Peeled and cut into wedges.

Equipment

  • Dutch oven

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Trim any excess fat from the pork shoulder and pat dry.
  3. Generously season all sides with kosher salt and pepper.
  4. Sear the pork in a large Dutch oven with oil for 4-5 minutes on each side until browned.
  5. Whisk together apple cider, chicken broth, Dijon mustard, and dried minced onion in a bowl.
  6. Create a bouquet garni with rosemary and thyme.
  7. Add sliced garlic to the pot with the seared pork.
  8. Pour the braising liquid over the seared pork, ensuring it's mostly submerged and add the herb bundle.
  9. Cover the Dutch oven and braise for about 3 hours, flipping the pork halfway through.
  10. Add red onion rounds and apple wedges to the pot and braise for another 30 to 45 minutes.
  11. Remove the pot from the oven and let the pork rest in the braising liquid for 30 minutes.
  12. Squeeze the roasted garlic into the sauce before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 850mgPotassium: 800mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Serve with creamy mashed potatoes or roasted vegetables for a complete meal.

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