Braised Pork Shoulder Recipe

This is a picture of braised pork shoulder in a dutch oven with the cooked apple slices. There is fresh sage, thyme, and parsley on the side.

Braised Pork Shoulder Recipe

This braised pork shoulder is fall-apart tender, rich, and incredibly easy to make. A cozy, low-effort dinner that delivers big flavor every time.

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Prep Time: 15

Cook Time: 4

Total Time: 4 15

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 255kcal

Author: Ruth Truett

Equipment

Ingredients

3-4 lb pork shoulder roast or Boston butt roast
kosher salt and fresh ground pepper, to taste
2 tablespoon avocado oil
2 cups chicken broth
2 cups apple cider NOT APPLE CIDER VINEGAR
1 med yellow onion, quartered
1 head garlic, top ¼" trimmed off
2 tablespoon whole grain mustard
½ teaspoon dried thyme leaves
½ teaspoon ground sage
¼ teaspoon ground cinnamon
2 bay leaves
1 large Honeycrisp apple, peeled and sliced

Instructions

Liberally season the pork roast with kosher salt and fresh ground pepper. ln a dutch oven over medium-high heat, sear the pork on all sides in the avocado oil. Remove the roast and set it aside.
Pour the chicken broth and apple cider into the dutch oven. Using a spatula, make sure the browned bits are scraped up and incorporated into the cider and broth. Stir in the sage, thyme, and cinnamon along with the whole grain mustard.
Return the pork to the dutch oven along with the bay leaves, onion, and the head of garlic. Into a preheated 325° oven the pork goes for two hours.
After two hours, turn the pork over and carefully, pull it apart just a bit. It's not finished at this point. We just want to pull it apart a little so that wonderful braising liquid can get into the nooks and crannies. Return the pork to the oven.
At the 3 hour mark, add the peeled apple slices and return everything to the oven for 30 minutes to 1 hour or until the pork is fall apart tender.
Remove the roast from the oven and let it rest for 10-15 minutes. Shred the meat and top with the braising liquid. Enjoy!

Notes

The pork roasts will vary in size and weight. Just make sure that there is enough braising liquid to go halfway up the sides of the roasts. Add a little more broth and/or cider if needed.

Nutrition

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