Cider-Braised Pork Shoulder

Chef John cooks chunks of pork shoulder low and slow with an apple cider sauce until the pork is perfectly tender and sauce has thickened.

• Preparation Time: 10 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 2 hr 25 mins
• Calories: 696 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 pinch cayenne pepper
• 1 teaspoon salt, plus more to taste
• Chopped fresh chives for garnish
• 1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks
• Kosher salt to generously season pork
• 1 (750 milliliter) bottle hard apple cider
• Creme fraiche for garnish
• 0.5 teaspoon freshly ground black pepper
• 0.33333334326744 cup apple cider vinegar
• 0.25 cup fresh sage leaves, torn
• 0.5 cup creme fraiche or heavy cream

Recipe Instructions

Step 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.

Step 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.

Step 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.