Description

Tender, fall-off-the-bone pork shoulder braised in a flavorful apple cider sauce, making it the perfect cozy and comforting Sunday supper.

Ingredients

– 4-5 lb pork shoulder, bone-in

– 2 cups apple cider

– 1 onion, diced

– 4 cloves garlic, minced

– 2 tbsp brown sugar

– 2 tsp dried thyme

– 1 tsp smoked paprika

– 1 tsp salt

– 1/2 tsp black pepper

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Instructions

1. 1. Pat the pork shoulder dry and season all over with salt and pepper.

2. 2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side.

3. 3. Remove the pork from the pot and add the onions. Cook for 2-3 minutes until softened.

4. 4. Pour in the apple cider and scrape up any browned bits from the bottom of the pot.

5. 5. Add the garlic, brown sugar, thyme, and paprika. Stir to combine.

6. 6. Return the pork shoulder to the pot, cover, and transfer to a 300°F oven. Braise for 7-8 hours, or until the meat is fall-apart tender.

7. 7. Remove the pork from the pot and shred the meat with two forks. Skim any excess fat from the braising liquid, then return the shredded pork to the pot and stir to combine.

Notes

This dish can be made a day in advance. The flavors will meld even more overnight in the fridge. Reheat gently before serving. Serve with creamy mashed potatoes, roasted vegetables, and a crisp green salad.

Prep Time: 15
Cook Time: 480
Category: Main Course
Method: Braising
Cuisine: American