Chunks of pork shoulder cook low and slow in an apple cider sauce until perfectly tender and sauce has thickened. This is delicious served over spätzle or buttered rice.

Recipe Summary

prep:
10 mins
cook:
2 hrs 15 mins
total:
2 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.

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  • Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.

  • Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

Chef's Note:

You can substitute non-alcoholic apple cider or apple juice for the hard apple cider. But hard cider works best.

Nutrition Facts

696 calories; protein 36.3g 73% DV; carbohydrates 16.8g 5% DV; fat 47.1g 73% DV; cholesterol 176.5mg 59% DV; sodium 1670.7mg 67% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2017
This was fantastic! Even being a household that can't use cow's milk I just made buttermilk using 1/2 cup Almond milk with 1/2 tbsp. lemon juice (when using almond milk in cooking you need to use the Almond Breeze original unsweetened - anything else or any other brands are too sweet and just ruin the flavor of the dish). The sauce didn't really thicken up much so I did add a little flour but it still tasted fabulous poured over the meat with buttered rice. The leftovers were delicious! Read More
(8)

Most helpful critical review

Rating: 3 stars
12/17/2019
I was not a fan there was not a lot of depth in flavor the recipe relies too heavily on the cider to flavor the dish which overall felt pretty one- note. Read More
41 Ratings
  • 5 star values: 36
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/25/2017
This was fantastic! Even being a household that can't use cow's milk I just made buttermilk using 1/2 cup Almond milk with 1/2 tbsp. lemon juice (when using almond milk in cooking you need to use the Almond Breeze original unsweetened - anything else or any other brands are too sweet and just ruin the flavor of the dish). The sauce didn't really thicken up much so I did add a little flour but it still tasted fabulous poured over the meat with buttered rice. The leftovers were delicious! Read More
(8)
Rating: 5 stars
11/21/2017
This is a comfort food classic! I'd purchased a whole Boston Butt when they were on sale and trimmed and cut it into about 1 1/2 inch pieces for the freezer. It worked beautifully. Don't skimp and try to use dried sage. The fresh is perfect. Added some red pepper flakes. Served over mashed potatoes to soak up all the juices. Read More
(5)
Rating: 5 stars
10/25/2017
I didn't have a pork shoulder but the rolled pork roast I had sure looked like one! It had a lot of thick marbling throughout. I thought I'd try it so I didn't have to make a trip to the store. It worked and it was a major hit. It's getting cold here in Ohio but the Sage in my garden doesn't mind and I was able to use it fresh. We had it with rice and broccoli and apple crisp for dessert. The sauce for this meat was great. I added a T of brown sugar to it because my hard cider wasn't very sweet. Thanks for another great recipe. Read More
(5)
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Rating: 5 stars
12/19/2017
This was so, so good! Literally licked my plate clean. Only changes we made were increasing the amount of cayenne and adding some hot Hungarian paprika. We served ours over spaetzle and it was perfect. So nice to find a pork recipe that doesn't call for chipotles, soy sauce, or balsamic. Can't wait to make this again! Read More
(3)
Rating: 5 stars
11/20/2017
This meal was fabulous, but, as I can never -just- follow a recipe, I did add a bit of rosemary and thyme along with the sage as well as just a touch of chicken stock for added liquid at altitude. (At almost 9000 ft, sometimes you need just a bit more braising liquid!) I also accidentally only used 2Tblsp of cider vinegar because...idk... can't read, I guess. I would love to try this out with Guiness and a bit of brown sugar as well~ Either way, my husband thought it was "Probably the best meal I've ever made him" and we've been married for fifteen years and change! Read More
(2)
Rating: 5 stars
12/06/2017
It was just so yummy nothing left over at end of the meal, will be cooking this again and again for sure Read More
(2)
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Rating: 5 stars
04/23/2019
I used twice as much sage and made it the day before I wanted to serve the dish. It wasn't thick enough after adding the creme fraisch so I also made a roue of 3 tablespoons butter and 3 tablespoons flour to thicken the gravy and added it to the sauce. I made spaetzles using the "Spaetzle I" recipe. I used more water maybe 1/2 cup and a potato ricer to make the spaetzles and fried them in browned butter. Read More
(2)
Rating: 5 stars
08/31/2018
Made it in an InstantPot using the preselected Meat Button 36 minutes. I cut cubes off off a bone in pork shoulder that was started at 6 lbs I guestimate my total meat weight was around 4 lbs. I didn't have any apple cider/juice so I substituted lemonade and added an apple and a little honey and BAM it was amazing! Served it with some bbq sauce to give it an extra punch that my on hand ingredients lacked. Read More
(2)
Rating: 5 stars
09/25/2019
The calendar said the last day of summer but the weather said hello autumn, so I looked for an appropriate recipe to comfort me into the change of the season and I found this staggeringly good braised pork dish. The pork simply falls apart into a sauce that's a bit tart from hard apple cider but made mild with creme fraiche. I spooned it over herbed mashed potatoes with roasted cauliflower and delicata squash on the side. My family, normally a talkative bunch, barely said a word as they all but licked their plates clean. I'll serve this up all fall and winter to family and friends because sharing is caring. Thank you, Chef John, for my new favorite way to cook pork shoulder. Read More
(2)
Rating: 3 stars
12/17/2019
I was not a fan there was not a lot of depth in flavor the recipe relies too heavily on the cider to flavor the dish which overall felt pretty one- note. Read More