Cider Braised Pork Shoulder with Onions and Sage

• 3 pounds pork shoulder
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups apple cider
• 1 cup chicken stock
• 1 tablespoon fresh sage, chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons apple cider vinegar
• 2 tablespoons unsalted butter
• 1 tablespoon flour (optional, for thickening)

Steps

1. 1 Pat the pork shoulder dry and season generously with salt and pepper.
2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until browned.
3. 3 Remove the pork and set aside. Add onions to the pot and sauté until softened.
4. 4 Stir in garlic, sage, and thyme, cooking for another minute.
5. 5 Deglaze the pot with apple cider vinegar, scraping up any browned bits.
6. 6 Return the pork to the pot. Pour in the apple cider and chicken stock.
7. 7 Cover and braise in a preheated 325°F oven for about 3 hours, or until the pork is tender.
8. 8 Remove the pork and let it rest. If desired, thicken the sauce by whisking flour into a small amount of butter and stirring into the pot juices.
9. 9 Slice the pork and serve with onions and sauce drizzled over the top.

Equipment

• Dutch oven
• oven

Variations

• Add 1/2 cup of dried cranberries or diced apples for a fruity twist.
• Use hard cider for a boozy kick.

Substitutions

• Substitute chicken stock with vegetable stock for a vegetarian option.
• If fresh sage isn't available, use 1 teaspoon of dried sage.

Pairings

• Pairs wonderfully with a glass of Riesling or a hearty IPA.
• Serve with crusty bread to soak up all the delicious sauce.

Nutrition

Tips

• For deeper flavor, sear the pork the night before and refrigerate uncovered overnight before braising.
• Check the liquid level halfway through cooking and add more stock if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat with a splash of apple cider to revive the sauce.

Serving Suggestions

• Serve with butteredнибудь mashed potatoes or roasted root vegetables.
• Pair with a crisp green salad for balance.

FAQ