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Cider-Braised Pork Shoulder

Rated as 4.78 out of 5 Stars
58k

"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 spƤtzle or buttered rice."
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Ingredients

2 h 25 m servings 696
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • 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


Per Serving: 696 calories; 47.1 16.8 36.3 177 1671 Full nutrition

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Reviews

Read all reviews 13
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

I made this tonight because it came up as recommended today when I was looking for a bread recipe. I must have gone very wrong somewhere because my pork was tough as can be. I cooked it on the v...

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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...

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...

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 a...

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 p...

No changes, the family loved it!

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. ...

Easy and tasty for a wintry afternoon.

I used deer shoulder instead of pork. Cider did a very good job of taking the wild game taste out of it. I cooked it for 2.5 hours, very tender

It was just so yummy nothing left over at end of the meal, will be cooking this again and again for sure