cider-braised pork shoulder

Name: Cider-Braised Pork Shoulder
Prep time: 55 min
Cook time: 3 h 30 min
Yield: 6
Cuisine: American
Ingredients: ## DRY RUB FOR PORK SHOULDER; 3 tablespoon(s) kosher salt; 2 tablespoon(s) dark brown sugar; 2 teaspoon(s) dry mustard; 1 1/2 tablespoon(s) paprika; 2 teaspoon(s) black pepper; ## SEARING & BAKING; 6-7 pound(s) butterflied boneless pork shoulder roast (boston butt); - kitchen string; 2 tablespoon(s) olive oil; 3 cup(s) chicken broth, low salt; 1 cup(s) apple cider; 1 tablespoon(s) honey; 2 tablespoon(s) mustard, dijon; 6 medium bay leaves, dried; 1 large apples, granny smith; 1 medium yellow onions, chopped; 8-10 clove(s) garlic, cut in half; - parchment paper; ## APPLE CIDER SAUCE; 1 tablespoon(s) butter; 1 teaspoon(s) apple cider vinegar; 1/3 cup(s) cornstarch (if you want gravy); ## GARNISH FOR SERVING PLATTER; 1 large apples, granny smith; - fresh celery leaves; - bay leaves, dried

(1 RATING)

47 Pinches 8 Photos

Kim Campbell

Youngstown, OH

Updated on Jan 5, 2016

Another recipe that I just had to share with you all. I made this for our New Year's Day 2016 dinner. It was my first time to braise a cut of meat and it turned out so lovely. We had sauerkraut, haluski, hoppin' john & mashed potatoes which all paired well with this pork. We ended up making a gravy with the sauce by adding a little cornstarch. It's certainly a beautiful way to make & serve pork shoulder. I'm looking forward to making it again for my parents. This recipe is originally from Dillard's Christmas Cookbook 2015 with just a few changes.

Rate

prep time 55 Min

cook time 3 Hr 30 Min

method Roast

yield 6 - 8 servings

Ingredients

DRY RUB FOR PORK SHOULDER
3 tablespoons kosher salt
2 tablespoons dark brown sugar
2 teaspoons dry mustard
1 1/2 tablespoons paprika
2 teaspoons black pepper
SEARING & BAKING
6-7 pounds butterflied boneless pork shoulder roast (boston butt)
- kitchen string
2 tablespoons olive oil
3 cups chicken broth, low salt
1 cup apple cider
1 tablespoon honey
2 tablespoons mustard, dijon
6 medium bay leaves, dried
1 large apples, granny smith
1 medium yellow onions, chopped
8-10 cloves garlic, cut in half
- parchment paper
APPLE CIDER SAUCE
1 tablespoon butter
1 teaspoon apple cider vinegar
1/3 cup cornstarch (if you want gravy)
GARNISH FOR SERVING PLATTER
1 large apples, granny smith
- fresh celery leaves
- bay leaves, dried

How To Make cider-braised pork shoulder

Step 1

Dry Rub: Mix for 5 ingredients in a bowl; rub over the pork on both sides.

Step 2

Roll the butterflied pork up, and tie with kitchen string at 1 inch intervals. Chill pork, uncovered for 8 to 12 hours.
Step 3

Preheat oven to 325 degrees. Remove roast from refrigerator and let stand at room temperature for 1/2 hour. Then sear pork roast on all sides in a dutch oven or large pan in olive oil. Remove roast and wipe clean the pan. Add your broth, apple cider and honey; cook till it comes to a boil over medium high heat. Reduce the heat and whisk in the mustard; simmer & stir for 5 minutes or so.
Step 4

Add the pork roast back to the dutch oven or a large baking dish, pour the liquid over the roast, add your apples, bay leaves, onion and garlic around the sides of the roast.
Step 5

Cover with a piece of parchment paper. Cover with lid or like I did seal with some tin foil over the top of roast. Bake for 3 1/2 to 4 hours or until the meat is very tender. Remove from oven and let pork remain in baking dish or dutch oven for 1/2 hour.
Step 6

Carefully transfer pork to a serving platter. Cover with tin foil while you make the sauce. Sauce:Skim fat from cooking liquid & then pour cooking liquid through a wire mesh strainer into a large saucepan. Discard the apples & onions. Bring the liquid a simmer over medium heat. Slice up the other apple and add to the sauce. Simmer, stirring occasionally for about 5 - 7 minutes until it reduces. Remove from heat; add butter and vinegar. Stir until butter melt & then pour over the top of pork. Add your celery & bay leaves around the sides of platter.
Step 7

Serve immediately.
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