This cider braised pork shoulder is so tender and delicious. I serve with carrots over mashed potatoes for the ultimate comfort dinner.

Ever since the first cold wisps of fall I’ve been dying to braise something. Anything. Everything.

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So last week I picked a beautiful sunny and chilly day, I clicked on the Florence and The Machine channel on Pandora, busted out my very red, Lodge Dutch oven and got my braise on. Do normal people even say that? No? I’m not surprised.

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If I had to pick my favorite thing to braise, it would be a pork shoulder. Or venison. But being that I had a pork shoulder that I had planned to throw in the slow cooker to make pulled pork sandwiches with, but didn’t because that would involve me going down into our basement storage area and well, as you can see… I’d rather braise in my Lodge.

Living in Michigan, being fall and surrounded by cider mills… we always have apple cider in our fridge. So I Googled and found this recipe and adapted it to make it a little more simpler and home-cook friendly. I knew exactly what I was making for dinner with my pork shoulder – and it wasn’t sandwiches.

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Always pull a large piece of meat 30 minutes before browning it. Doing this will take the chill off. Next pat it down with paper towels.

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Then place a tablespoon of bacon fat or lard into a large Dutch oven and heat to medium-high. While the pot is preheating season all sides of the pork shoulder generously with kosher salt and black pepper.

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Next, carefully set the seasoned roast into the hot fat being careful not to splash yourself with hot grease.

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Then sear for 3 to 4 minutes on all sides.

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Including the ends of the roast.

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Next, while the pork is searing away, roughly chopped up 1 large onion, 2 carrots, 2 celery stalks and then smash and peel off the three large cloves of garlic.

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Then measure out 2 cups apple cider and 1 cup low-sodium chicken broth.

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Next add in all the chopped vegetables and garlic.

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And then pour in the broth and cider.

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Next bring to a boil, cover and place into a 300° oven for 3 hours.

 

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Oh you guys! The smell of this pork shoulder cooking is unbelievable! But first, there are still a few more steps.

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Remove the pork shoulder to a clean plate.

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Besides falling apart, you’ll know it’s done when a fork glides effortlessly into it.

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Strain the vegetables and liquids through a mesh strainer that has been set into a large bowl.

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Discard those vegetables and in a few minutes the fat will rise to the top.

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Spoon the fat off of the top…

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…and discard.

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Remove the bone from the pork shoulder and discard…

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Cut or break the pork chunks in to pieces.

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Place the remaining skimmed liquids and the pork back into the pot.

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Grab 5 or so carrots and give them a good scrub. Aren’t these rainbow carrots b-e-a-u-t-i-f-u-l?! I am absolutely, 100% in LOVE with these. To me… there are no other carrots.

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Cut into chunks {those purple carrots!!!}…

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…and throw the carrots on into the pot. Nestle those jeweled carrots into the liquids and then place the uncovered pot back into a newly preheated 375 degree oven for 50 to 60 minutes.

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The carrots will cook and the pork will get a little crispy on the tops. It’s like the best of all worlds… crispy, moist and tender and juicy.

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Oh and beautiful. Almost forgot to mention that. Finish this off with two teaspoons of chopped fresh thyme leaves and a tablespoon of chopped fresh parsley

This was the last shot I took just before the sun vanished…

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So after we ate, I packed up the leftover cider braised pork shoulder and stuck them in the fridge, only to reheated them and shoot these pictures the next day.

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You guys these are the actual LEFTOVERS! And you know if leftovers look this good, it’s most definitely amazing.

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Then the firstovers are AHHHHMAZING!! I served our cider braised pork shoulder over top perfectly lumpy mashed potatoes [just how we like’em] but you could also serve it over whipped cauliflower and then spoon the remaining cider-broth gravy over top.

This luscious and tender cider-braised pork is simple, scrumptious and perfect for cooler fall or chilly winter days.

Enjoy! And if you give this Cider Braised Pork Shoulder recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Yield: 6 servings

Cider Braised Pork Shoulder

Pork shoulder is braised low and slow in apple cider and vegetables until perfection. Served with carrots over mashed potatoes for the ultimate comfort dinner.

Ingredients

  • 1 tablespoon bacon fat
  • pounds bone-in pork shoulder
  • kosher salt
  • freshly ground black pepper
  • 2 carrots, roughly chopped
  • 2 ribs celery, roughly chopped
  • 1 large yellow onion, chopped
  • 3 cloves peeled fresh garlic, smashed
  • 2 cups apple cider
  • 1 cup low-sodium chicken broth
  • 6 rainbow carrots, cut into 1/2 inch pieces (or use regular)
  • 2 teaspoons chopped fresh thyme leaves
  • 1 tablespoon chopped fresh parsley leaves

Instructions 

  • Preheat oven to 300°.
  • Heat a large Dutch oven over medium-high heat with 1 tablespoon of bacon fat or lard.
  • Generously season the pork shoulder with kosher salt and black pepper on all sides. Sear for 3 to 4 minutes per side until pork is a deep golden brown. Add in carrots, celery, onions and garlic around the pork shoulder and pour in broth and cider. Cover and braise in a preheated oven for 3 hours.
  • Remove pork to a cutting board or platter. Strain liquids and vegetables through a mesh strainer set over a bowl. Discard vegetables, skim fat off the top of the liquids and pour back into the Dutch oven.
  • Turn the heat up on the oven to 375 degrees. Add the pork back in, nestle the rainbow carrots into the liquids and place back into the oven, uncovered, for 50 to 60 minutes or until fork tender.
  • Season with salt and pepper to taste and top with thyme and parsley before serving.
  • Serve pork over mashed potatoes, with carrots and the cider gravy over top.
Serving: 1g, Calories: 351kcal, Carbohydrates: 21g, Protein: 34g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 110mg, Sodium: 210mg, Potassium: 1009mg, Fiber: 3g, Sugar: 13g, Vitamin A: 13746IU, Vitamin C: 11mg, Calcium: 75mg, Iron: 3mg

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