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.

Course Mains & Entrees

Cuisine American

Keyword apple cider, braised, cider, easy, fall recipes, one pot meal, pork, pork shoulder

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 351

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

1 tablespoon bacon fat
3½ 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.

Nutrition