Recipes Meat and Poultry Pork Pork Shoulder Recipes Cider-Braised Pork Shoulder 4.8 (55) 40 Reviews 9 Photos 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 by Chef John Updated on September 28, 2022 Save Saved! View All Saved Items Rate Print Share Add Photo 9 9 9 9 Prep Time: 10 mins Cook Time: 2 hrs 15 mins Total Time: 2 hrs 25 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks Kosher salt to generously season pork 1 tablespoon vegetable oil 1 large onion, chopped 1 teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper ¼ cup fresh sage leaves, torn 1 (750 milliliter) bottle hard apple cider ⅓ cup apple cider vinegar ½ cup creme fraiche or heavy cream 1 pinch cayenne pepper Creme fraiche for garnish Chopped fresh chives for garnish Directions 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. 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 John Chef's Note: You can substitute non-alcoholic apple cider or apple juice for the hard apple cider. But hard cider works best. I Made It Print Nutrition Facts (per serving) 696 Calories 47g Fat 17g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 696 % Daily Value * Total Fat 47g 60% Saturated Fat 20g 99% Cholesterol 177mg 59% Sodium 1671mg 73% Total Carbohydrate 17g 6% Dietary Fiber 1g 3% Total Sugars 14g Protein 36g Vitamin C 4mg 19% Calcium 60mg 5% Iron 2mg 12% Potassium 573mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved