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Braised low and slow in sweet apple cider and fragrant fresh sage, this apple cider braised pork shoulder cooks up fall-apart tender and is a fall dinner favorite!
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Sage Apple Cider Braised Pork Shoulder

Braised low and slow in sweet apple cider and fragrant fresh sage, this apple cider braised pork shoulder cooks up fall-apart tender and is a fall dinner favorite!
Prep Time 20 minutes
Cook Time 3 hours 40 minutes
Total Time 4 hours
Servings 5 servings
Calories 306kcal

Ingredients

  • 2 lbs bone-in or boneless pork shoulder
  • Kosher salt and pepper to taste
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 medium shallots, cut into 1-inch pieces
  • 3 medium cloves garlic, minced
  • 2 cups apple cider
  • 1 cup beef broth
  • 3 sprigs sage leaves plus 4-6 extra leaves for garnish
  • 1 lb baby potatoes
  • 2 medium carrots, cut into 1-inch pieces
  • 2 small gala or honeycrisp apples, peeled and sliced into 1-inch slices (optional)

Instructions

  • Preheat oven to 300F. Pat pork shoulder dry with paper towels and season all over with salt and pepper. Heat a Dutch oven (or a large oven-safe high-walled skillet) over medium-high heat, then add 1 tablespoon butter and olive oil and swirl pan. Sear pork shoulder 3-5 minutes on all sides until a deep golden brown. Transfer to a plate and set aside.
  • In remaining drippings over medium heat, saute shallot until lightly browned, about 3 minutes. Add garlic and saute 1 additional minute until fragrant. Pour apple cider and beef broth into pan and use a wooden spoon to scrape up any browned bits.
  • Add seared pork shoulder and sage to pot and bring to a simmer over medium heat. Cover Dutch oven, place in 300F oven, and let cook 2-1/2 hours.
  • Add potatoes, and carrots to pot, cover, and continue roasting an additional 1 hour until pork is fall-apart tender and vegetables are tender. Remove sage sprigs and discard. Optionally, add apples to pot, cover, and allow to sit 10 minutes until apples are softened.
  • Melt remaining 1 tablespoon butter over medium heat. Add additional sage leaves in a single layer and sear on both sides until crispy. Drain on paper towels.
  • Pull apart pork into bite-sized pieces and top with crispy sage for serving. Serve warm with vegetables and enjoy!

Video

Notes

Storing Instructions
Store pork shoulder in refrigerator up to 6 days.

Nutrition

Serving: 12 oz meat and vegetables | Calories: 306kcal | Carbohydrates: 37g | Protein: 9.7g | Fat: 14.2g | Saturated Fat: 5.5g | Cholesterol: 158mg | Sodium: 158mg | Potassium: 679mg | Fiber: 3.9g | Sugar: 19.2g | Calcium: 37mg | Iron: 1mg