For a richer flavor, use bone-in pork shoulder. If you don't have crème fraîche, sour cream can be substituted, but it may not be as stable at higher temperatures. Serve over creamy polenta, mashed potatoes, or buttered noodles. Garnish with a dollop of crème fraîche and fresh chives.
Cider-Braised Pork Shoulder
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PREP TIME10 mins
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COOK TIME2 hrs 15 mins
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TOTAL TIME2 hrs 25 mins
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SERVING4 People
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VIEWS174
Transform ordinary pork shoulder into a culinary masterpiece with this cider-braised delight. Tender chunks of pork simmer slowly in a rich apple cider reduction, infused with aromatic sage and a touch of crème fraîche for a luxurious finish. Perfect served over creamy polenta or egg noodles.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol177 mg
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Fiber1 g
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Protein36 g
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Saturated Fat20 g
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Sodium1671 mg
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Sugar14 g
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Fat47 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Generously season the pork shoulder chunks with kosher salt. Heat vegetable oil in a heavy-bottomed pot or Dutch oven over high heat. Brown the pork shoulder pieces on all sides until deeply seared and crusty (approximately 3-4 minutes per side). Transfer the browned pork to a plate. Reduce heat to medium. Add the chopped onion to the pot and season with a pinch of salt and pepper. Cook, stirring occasionally, until softened (about 2 minutes). Add the torn sage leaves and continue to cook until the onions soften and begin to brown, stirring frequently.
02
Step
5 mins
Pour the hard apple cider into the pot, scraping the bottom to deglaze and release any flavorful browned bits. Bring to a boil over high heat, then stir in the apple cider vinegar. Reduce the heat to low.
03
Step
2 hrs 30 mins
Return the browned pork shoulder pieces to the cider mixture. Cover the pot and simmer gently on low heat for 1 hour. Remove the lid and turn the pork pieces over. Cover again and continue to simmer on low heat until the meat is fork-tender (1 to 2 hours more). Transfer the pork to a bowl using a slotted spoon, leaving the sauce in the pot.
04
Step
25 mins
Increase the heat to high and bring the sauce to a simmer. Whisk in the crème fraîche. Simmer until the liquid has reduced by half and thickened slightly (8 to 10 minutes). Stir in a pinch of cayenne pepper. Return the pork to the pot and reduce the heat to low. Baste the pork with the sauce as it heats through and becomes perfectly tender, and the sauce reaches your desired consistency (about 15 minutes).
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Buddy Dach
Apr 20, 2025This is now a staple in my house! It's easy to make and so flavorful.
Katrina Mann
Apr 1, 2025This recipe is amazing! The pork was so tender, and the sauce was incredible. I served it over mashed potatoes.
Emelie Hintz
Jan 9, 2025I substituted apple juice for the hard cider, and it turned out great. It's a great alternative for those who don't drink alcohol.
Kurt Klocko
Aug 27, 2024I made this for a dinner party, and everyone raved about it! I used bone-in pork shoulder, which added even more flavor.
Blanca Tillman
Aug 7, 2024The cooking time was a bit longer for me, but it was worth the wait. The pork just fell apart.
Maureen Fahey
Feb 7, 2024I added a diced apple to the onions and sage for extra sweetness, and it was delicious!
Arthur Deckow
Jan 4, 2024Be careful not to over-reduce the sauce; otherwise, it will be too salty.
Garland Kshlerin
Dec 11, 2023I recommend using a good quality hard cider for the best flavor.