Go Back
Andrew Fowler

Cider-Braised Pork Shoulder with Apples

Print Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 lbs boneless pork shoulder cut into 3 large pieces
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 large yellow onion cut into wedges
  • 2 tbsp whole-grain mustard
  • 1 1/2 cups apple cider
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • 2 Granny Smith apples cored and cut into 8 wedges each
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat.
  2. Sear two broad sides until dark brown, 4 to 5 minutes per side. Transfer to a 6-quart slow cooker.
  3. Add onion, mustard, cider, vinegar, and thyme; turn pork once to coat.
  4. Cover; cook on low for 7 to 8 hours until pork pulls apart with a fork.
  5. Nestle apple wedges in the liquid for the final 45 minutes, until softened but intact.
  6. Transfer pork and apples to a platter; skim excess fat from the liquid.
  7. Whisk cornstarch with cold water; stir into the cooker. Cook on high for 8 to 10 minutes until gravy thickens.
  8. Pull pork into large pieces; spoon over cider gravy.