Cider-Braised Pork Shoulder

Cook Time: 135 minutes

Ingredients

• 1 (3-pound) pork shoulder roast, cut into 3- or 4-inch chunks
• Kosher salt to generously season pork
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 teaspoon salt, plus more to taste
• teaspoon freshly ground black pepper
• cup fresh sage leaves, torn
• 1 (750 milliliter) bottle hard apple cider
• cup apple cider vinegar
• cup creme fraiche or heavy cream
• 1 pinch cayenne pepper
• Creme fraiche for garnish
• Chopped fresh chives for garnish

Directions

Step 1: Generously salt all sides of the pork shoulder chunks.

Step 2: Heat the vegetable oil in a heavy pot over high heat. Brown the pork shoulder pieces on all sides until the surface is seared and crusty, about 3 to 4 minutes per side. Once browned, transfer the pork to a plate.

Step 3: Add the chopped onions to the pot, reduce heat to medium, and season with a pinch of salt and pepper. Cook and stir for about 2 minutes until the onions begin to soften.

Step 4: Add the torn sage leaves to the onions and continue cooking, stirring frequently, until the onions soften further and begin to brown.

Step 5: Pour in the hard apple cider to deglaze the bottom of the pot, stirring to lift any flavorful bits stuck to the bottom. Raise the heat to high and bring the mixture to a boil.

Step 6: Stir in the apple cider vinegar, then reduce the heat to low.

Step 7: Return the browned pork shoulder chunks to the pot with the cider mixture. Cover and simmer gently over low heat for 1 hour.

Step 8: After 1 hour, remove the lid and flip the pork pieces over. Cover again and continue simmering on low for an additional 1 to 2 hours, or until the meat is fork-tender.

Step 9: Using a slotted spoon, transfer the pork to a bowl. Increase the heat to high and bring the sauce to a simmer.

Step 10: Whisk in the creme fraiche, and simmer the sauce for 8 to 10 minutes until it has reduced by half and thickened slightly. Stir in a pinch of cayenne pepper.

Step 11: Return the pork to the pot with the sauce. Reduce heat to low, and baste the pork with the sauce while it heats through. Continue cooking for about 15 minutes, or until the pork is perfectly tender and the sauce has thickened to your desired consistency.

Recipe Tip

You can substitute non-alcoholic apple cider or apple juice for the hard apple cider, but hard cider works best for the full flavor.

Nutrition Facts (per serving)

• Calories: 696
• Total Fat: 47g (60% DV)
• Saturated Fat: 20g (99% DV)
• Cholesterol: 177mg (59% DV)
• Sodium: 1671mg (73% DV)
• Total Carbohydrate: 17g (6% DV)
• Dietary Fiber: 1g (3% DV)
• Total Sugars: 14g
• Protein: 36g (73% DV)
• Vitamin C: 4mg (4% DV)
• Calcium: 60mg (5% DV)
• Iron: 2mg (12% DV)
• Potassium: 573mg (12% DV)

Chef: John Mitzewich

Origin: United States

Cooking time: 145 minutes

Yield: 4 servings

History and Origin

The tradition of braising pork in cider has its roots in the cider-producing regions of Europe, especially in the United Kingdom and France, where the abundance of apple orchards meant that cider was frequently used in cooking. Cider-braising pork, however, truly gained prominence in American kitchens, particularly in the Northeast, where hard apple cider is commonly made. This dish combines the rich, savory flavors of slow-cooked pork with the tart, fruity notes of cider, creating a uniquely American comfort food that celebrates local produce, particularly apples.

Regional Variations

While the cider-braised pork shoulder recipe is often associated with New England, variations of the dish can be found throughout different parts of the United States, particularly in areas known for apple orchards. In some versions, the cider is mixed with other liquids such as stock, vinegar, or beer to enhance the depth of flavor. Certain regions may add additional herbs like thyme, rosemary, or even cinnamon, reflecting local tastes and available ingredients. The dish also pairs well with a variety of sides, from roasted vegetables to creamy mashed potatoes, depending on the region.

Difference from Similar Dishes

What sets cider-braised pork shoulder apart from other braised pork recipes, such as those braised in wine or broth, is the use of hard apple cider as the braising liquid. This imparts a natural sweetness and tartness to the dish that complements the rich, fatty pork. Compared to wine-braised pork, which tends to have deeper, more complex flavors, cider adds a lighter, fruitier profile. The use of apple cider vinegar in the recipe also adds a tangy sharpness that cuts through the richness of the pork, creating a perfect balance.

Where It's Typically Served

Cider-braised pork shoulder is often served at cozy family gatherings, particularly during the colder months. Its rich, hearty nature makes it a favorite for special occasions and Sunday dinners. In restaurants, it's commonly found on menus that emphasize farm-to-table or seasonal ingredients, as the dish highlights the flavors of autumn. It's especially popular in New England and other apple-growing regions, where the dish is often paired with locally made cider. Some restaurants may even serve it with sides like spaetzle, roasted potatoes, or braised greens to further complement the flavors of the braised pork.

Fun Facts

• The combination of pork and apples dates back centuries, with apples often used to balance the richness of the pork.
• The term "braise" comes from the French word "braiser," meaning to cook slowly in a closed container. The technique is ideal for tougher cuts of meat like pork shoulder, as it helps tenderize the meat while infusing it with flavor.
• In regions where apples are abundant, cider-braising meats like pork and chicken is a common practice. The hard cider helps to tenderize the meat while imparting its signature sweet and tangy flavor.
• Some recipes for cider-braised pork shoulder even incorporate fruits like pears or apples, enhancing the natural sweetness of the cider and complementing the savory pork.
• The dish pairs wonderfully with hard cider or apple-based cocktails, making it a fantastic choice for gatherings or celebrations during apple harvest season.

Conclusion

Cider-braised pork shoulder is a comforting and flavorful dish that highlights the versatility of apples in savory cooking. Its simple preparation, rich flavors, and tender meat make it a perfect meal for autumn and winter evenings. Whether you're enjoying it at home or serving it at a dinner party, this dish is sure to impress with its unique combination of cider, herbs, and slow-braised pork.

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