Go Back
Cider-Braised Pork Shoulder with Apples
Melissa Hart

Cider-Braised Pork Shoulder with Apples

Pork shoulder and tart apples can handle a full day together as long as the fruit stays in thick wedges. The cider cooks down into a sharp-sweet gravy instead of a sugary glaze. Sear the pork if you have ten minutes; that brown edge survives the long cook.
Print Recipe Pin 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 the pork with the salt and pepper and heat the oil in a large skillet over medium-high heat.
  2. Sear the pork until dark brown on two broad sides, 4 to 5 minutes per side, then transfer it to a 6-quart slow cooker.
  3. Add the onion, mustard, cider, vinegar and thyme, turning the pork once to coat it.
  4. Cover and cook on low until the pork pulls apart under a fork, 7 to 8 hours.
  5. Nestle the apple wedges into the liquid for the final 45 minutes so they soften without disappearing.
  6. Transfer the pork and apples to a platter and skim excess fat from the cooking liquid.
  7. Whisk the cornstarch with the cold water, stir it into the cooker and cook on high until the gravy thickens, 8 to 10 minutes.
  8. Pull the pork into large pieces and spoon the cider gravy over it.