THIS CAFE LIFE
Cider Braised Pork Shoulder (GF)
Pork shoulder braised low and slow in apple cider, aromatics, and time. The result is fork-tender meat and a glossy sauce that leans savory first, with just enough cider sweetness to round it out. A quiet, confident dish meant to anchor the table.
Prep Time:
30 Minutes
Cook Time:
3 Hours
Yield:
Serves 6 - 8
Ingredients
1 5 - 6# Pork shoulder, cut into 4-inch pieces, trimmed of excess fat
4 T. Olive oil
1 Medium Onions, roughly chopped
1 Leek, cleaned and chopped
2 Celery stalks, roughly chopped
2 Carrots, peeled and roughly chopped
1/3 C. Bourbon
1 C. Cider
3 C. Chicken Stock
1 T. Five spice powder
1 Star anise
1 t. Cider vinegar
1 Bunch fresh thyme, tied
Salt & freshly ground pepper
3 T. Butter, unsalted
The Dutch Oven We Cook This In →
A heavy, enameled Dutch oven is essential here—it holds steady heat for long braises, builds proper fond during searing, and moves seamlessly from stovetop to oven. This is the piece we reach for weekly for soups, stews, roasts, and one-pot meals.
A flexible boning knife is perfect for prepping whole chickens or breaking down large cuts of meats. The narrow blade offers control and precision around joints and bones, making it an essential tool.
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Step 1 — Preheat & Season
Preheat the oven to 275°F. Season the pork shoulder generously on all sides with salt, black pepper, and five-spice powder.
Step 2 — Sear for Depth
Heat 2 tablespoons olive oil in a Dutch oven or heavy braiser over medium heat. Sear the pork on all sides until deeply browned, working in batches if necessary. Transfer to a plate and set aside.
Step 3 — Build the Base
Add the remaining olive oil to the pot, followed by the leeks, onion, carrots, and celery. Cook until softened and lightly caramelized, stirring to release the browned bits from the bottom of the pan.
Step 4 — Deglaze & Layer
Deglaze the pot with the bourbon, scraping up any remaining fond. Return the pork and any accumulated juices to the Dutch oven. Add the thyme, apple cider, cider vinegar, and enough chicken stock to come halfway up the pork.
Step 5 — Braise Gently
Cover and transfer to the oven. Braise for 3 to 3½ hours, until the pork is deeply tender and easily pulls apart with a fork.
Step 6 — Reduce & Refine
Remove the pork and transfer to a bowl. Wrap in foil tightly for 30 minutes to rest.
Strain the solids from the braising liquid and skim off excess fat.
Return the liquid to the pot and bring to a boil over high heat. Reduce by half until concentrated and glossy. Whisk in the butter to finish the sauce.
Step 7 — Finish & Serve
Place the pork on a serving platter and spoon the reduced sauce over the top. Serve warm.
Serving Notes
Best paired with mashed potatoes, sweet potato spiral, or creamy polenta to soak up the cider-rich sauce.
Similar Recipes
Learn more about the technique in our Braising Guide →