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As the leaves start to turn and the air becomes crisp, the culinary world shifts towards the comforting embrace of fall flavors. Cooking with seasonal ingredients not only brings warmth to the kitchen but also celebrates the bounty of nature during this time of year. One of the quintessential ingredients that embody the essence of autumn is apple cider, a sweet and tangy elixir that has long been a cornerstone of culinary traditions, particularly in the Northeast United States. Its versatility shines through in a multitude of dishes, but one of the most delightful ways to showcase this beloved beverage is through braising meats.

Apple Cider Braised Pork Shoulder

Indulge in the mouthwatering flavors of Apple Cider Braised Pork Shoulder! This easy recipe combines tender, juicy pork with a rich apple cider and spice-infused sauce that's perfect for family gatherings or a cozy dinner. Simply brown the pork, sauté onions and garlic, then let it braise slowly in the oven. Serve it up with your favorite sides for a satisfying meal. Perfect for autumn feasts! Get ready to impress with this delicious dish.
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Ingredients
  

3-4 lbs pork shoulder (bone-in for added flavor)

2 cups apple cider

1 large onion, sliced

4 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar

1 teaspoon ground cinnamon

1 teaspoon ground thyme

1 teaspoon salt

1/2 teaspoon black pepper

2 cups chicken broth

1 tablespoon brown sugar

Fresh parsley, for garnish

Instructions
 

Preheat your oven to 300°F (150°C).

    In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the pork shoulder with salt, pepper, and ground cinnamon.

      Brown the pork shoulder on all sides, about 5-7 minutes per side. Once browned, remove the pork from the pot and set aside.

        In the same pot, add the sliced onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

          Stir in the Dijon mustard, apple cider vinegar, and brown sugar, mixing everything well. Then pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot.

            Add the thyme and return the pork shoulder to the pot, making sure it's mostly submerged in the liquid.

              Cover the pot with a lid and place it in the preheated oven. Braise for 4-5 hours, or until the pork is tender and easily pulls apart with a fork.

                Once done, carefully remove the pot from the oven. Transfer the pork to a cutting board and let it rest for about 10 minutes before shredding or slicing.

                  For a thicker sauce, place the pot on the stovetop and simmer the braising liquid over medium heat until it reduces to your desired consistency.

                    Serve the pulled pork shoulder with the reduced sauce spooned over the top, garnished with fresh parsley. Enjoy it with your favorite sides like mashed potatoes or a crisp apple slaw!

                      Prep Time: 20 minutes | Total Time: 5 hours 20 minutes | Servings: 6-8