Apple Cider Braised Pork Shoulder

Ingredients:

3 to 4 pounds pork shoulder, trimmed and cut into large chunks

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

2 cups apple cider

1 cup chicken broth

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

2 teaspoons fresh thyme (or 1 teaspoon dried thyme)

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon ground cinnamon

2 bay leaves

Fresh parsley for garnish (optional)

Directions:

Preheat the Oven: Preheat your oven to 300°F (150°C).

Sear the Pork: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Season the pork chunks with salt and pepper. Add the pork to the pot in batches, searing until browned on all sides. Remove the pork and set aside.

Sauté Onions and Garlic: In the same pot, add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Deglaze the Pot: Pour in the apple cider and scrape up any brown bits from the bottom of the pot. Allow it to simmer for a couple of minutes.

Add Remaining Ingredients: Return the pork to the pot and add the chicken broth, apple cider vinegar, brown sugar, thyme, cinnamon, and bay leaves. Stir to combine.

Braise the Pork: Cover the pot and transfer it to the preheated oven. Braise for about 3 to 4 hours or until the pork is fork-tender and easily shreds.

Serve: Remove the bay leaves, garnish with fresh parsley if desired, and serve the pork with the braising liquid drizzled over the top.

Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes

Kcal: 350 kcal (approx.) | Servings: 6 servings