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Cider Braised Pork Shoulder with Caramelized Onions

Cider braised pork shoulder with caramelized onions cooks low and slow in a 6-quart Dutch oven until fork-tender. Apple cider, thyme, and deeply golden onions create a savory-sweet braising liquid to serve with the pork.
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Prep Time 15 minutes
Cook Time 3 hours 48 minutes
Resting 10 minutes
Total Time 4 hours 13 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb pork shoulder boneless, cut into 3-inch pieces
  • 2 tsp kosher salt divided
  • 1 tsp black pepper
  • 2 tbsp vegetable oil divided
  • 3 yellow onions large, thinly sliced
  • 4 cloves garlic minced
  • 2 cups apple cider
  • 1 cup low-sodium chicken broth
  • 4 sprigs fresh thyme
  • 1 bay leaf

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. Pat the pork dry and season all over with 1 1/2 teaspoons of the salt and the pepper.
  3. Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat.
  4. Working in batches, brown the pork on all sides, about 8 to 10 minutes per batch, then transfer it to a plate.
  5. Add the remaining tablespoon of oil and the onions to the pot.
  6. Cook over medium heat, stirring often and scraping up browned bits, for 20 to 25 minutes, until the onions are soft and deeply golden.
  7. Stir in the garlic and remaining 1/2 teaspoon salt and cook for 30 seconds.
  8. Pour in the cider and scrape the bottom of the pot.
  9. Simmer for 2 minutes.
  10. Stir in the broth, thyme, and bay leaf.
  11. Return the pork and any accumulated juices to the pot.
  12. Cover and braise in the oven for 2 1/2 to 3 hours, turning the pork once halfway through, until fork-tender and about 195°F in the thickest piece; pork is safe at 145°F with a 3-minute rest, but shoulder needs the higher temperature to become tender.
  13. Let the pork rest in the pot for 10 minutes.
  14. Serve with the onions and braising liquid.

Notes

For the most tender texture, check that the thickest piece reaches about 195°F. Refrigerate leftovers for up to 4 days or freeze; low-sodium vegetable broth can replace the chicken broth.