Cider-Infused Braised Pork Shoulder with Apple-Onion Gravy

This Thanksgiving main uses a single pot and a straightforward braise to turn pork shoulder tender enough to shred with a fork. The cider concentrates into a savory-sweet gravy with onions and herbs, giving the roast a holiday profile without extra fuss.

By Julienne

Cook time: 180 minutes

Servings: 6

Ingredients

• 12 g fine salt divided
• 2 g ground black pepper divided
• 20 ml neutral oil divided
• 1360 g boneless pork shoulder cut into 2 to 3 large pieces if needed for even browning
• 10 ml neutral oil divided
• 300 g yellow onion thinly sliced
• 6 g fine salt divided
• 20 g garlic cloves minced
• 6 g fresh thyme leaves picked from stems
• 2 count bay leaf whole
• 15 g Dijon mustard stirred into the braising liquid
• 2 g ground black pepper divided
• 720 ml apple cider unsweetened if possible
• 240 ml chicken stock low-sodium
• 15 ml apple cider vinegar for finishing the sauce
• 60 ml water for adjusting sauce consistency if needed
• 10 g flat-leaf parsley chopped, for garnish

Instructions

1. Heat the oven to 325°F / 165°C. Pat the pork shoulder dry, then season it with 12 g of the salt and 2 g of the black pepper. The pork surface looks dry and evenly seasoned.
2. Set a 5.7 L or larger Dutch oven over medium-high heat and add 20 ml of the oil. Brown the pork on all sides in batches if needed, turning with tongs so the pieces develop deep brown patches without crowding the pot. The pork is well browned on 4 to 6 sides and releases easily from the pot.
3. Reduce the heat to medium and add the remaining 10 ml oil, the onion, and the remaining 6 g salt. Cook, stirring, until the onion softens and picks up some color, about 6 minutes. Add the garlic and cook for 30 seconds, then stir in the thyme, bay leaves, Dijon mustard, and remaining 2 g black pepper. The onion is softened, glossy, and lightly browned at the edges; the garlic smells fragrant, not raw.
4. Pour in the apple cider and chicken stock, scraping up the browned bits from the bottom of the pot. Bring the liquid to a simmer, then return the pork and any juices to the pot, nestling the meat beneath the liquid as much as possible. The pot is at a steady simmer and the browned bits are dissolved into the liquid.
5. Cover the pot and transfer it to the oven. Braise for 2 1/2 to 3 hours, turning the pork once halfway through, until the meat is very tender and a fork twists easily in the thickest piece. A fork slides into the pork with little resistance and the meat begins to pull apart at the edges.
6. Move the pork to a tray and tent it loosely. Skim excess fat from the braising liquid if needed, then simmer the liquid on the stove over medium heat until it reduces to a lightly glossy gravy, 10 to 15 minutes. Stir in the apple cider vinegar and, if the sauce seems too tight, add up to 60 ml water a little at a time. Taste and adjust with a little more salt only if needed. The sauce coats a spoon and tastes balanced between savory, sweet, and tangy.
7. Shred or slice the pork, return it to the pot, and spoon the sauce over the meat. Garnish with the parsley if using, then serve hot. The pork is coated with gravy and served steaming.