Q1: What is the absolute, number one secret to a truly tender and juicy pork roast?

The secret is to choose the right cut of meat and to use the right cooking method . A tough, collagen-rich cut like a pork shoulder or a Boston butt is the perfect choice. The long, slow, and moist cooking process of braising is the magic that breaks down all that tough collagen and transforms it into incredibly tender, melt-in-your-mouth morsels of meat.

Q2: Can I make this dish ahead of time for a dinner party?

Yes, absolutely! This is a perfect make-ahead dish. You can prepare the entire recipe a day or two in advance. When you are ready to eat, you can simply reheat it gently on the stovetop or in a low oven until it is hot all the way through.

Q3: Can I make this recipe in a slow cooker?

Yes! A slow cooker is another fantastic tool for a long, slow braise. Simply sear your pork and build your sauce on the stovetop first. Then, transfer everything to your slow cooker and cook on Low for 8-10 hours or on High for 5-6 hours . Be sure to add your apples and your onions during the last hour of cooking.

Q4: What is the difference between apple cider and apple juice?

Apple cider is typically an unfiltered, unsweetened, and sometimes unpasteurized juice that is made from fresh apples. It has a cloudy appearance and a much more robust and authentic apple flavor. Apple juice , on the other hand, has been filtered to remove all the pulp and is usually pasteurized, which gives it a much clearer appearance and a sweeter, milder flavor. For the best, most complex flavor in this savory gravy, apple cider is highly recommended.

Q5: What is the best and safest way to sear meat without it smoking up my whole house?

The key is to use a neutral oil with a high smoke point , like the avocado oil or the vegetable oil suggested in this recipe. Also, be sure that your meat is completely dry before you add it to the hot pan, as any excess moisture will create a lot of steam and splattering.

Fall-Apart Tender Apple Cider Braised Pork Shoulder

A hearty and flavorful recipe for a classic, slow-braised pork shoulder with apples and onions. In this one-pot Dutch oven meal, large pieces of pork shoulder are first seared until deeply browned to build flavor. The pork is then slow-braised for several hours in a savory-sweet liquid of fresh apple cider, chicken stock, and Dijon mustard, infused with a whole head of garlic and a bundle of fresh herbs. Towards the end of the cooking time, thick slices of red onion and apple wedges are added to the pot to cook until everything is exceptionally tender.

Author: Grace

Ingredients

4-5 lb pork shoulder roast or Boston butt
2 tablespoons neutral oil
2 cups fresh apple cider
2 cups chicken stock or broth
2 tablespoons Dijon mustard
1 tablespoon dehydrated minced onion
1 head of garlic, top sliced off
3 rosemary sprigs
4 thyme sprigs
1 red onion, cut into thick slices
2 firm and slightly tart apples, peeled and cut into wedges
Kosher salt
Freshly cracked black pepper

Instructions

Preheat the oven to 325°F.
Trim any large fat caps from the pork, then cut the pork into 4 large pieces. Pat the pork pieces dry with a paper towel and season liberally all over with kosher salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the pork for 4-5 minutes per side until deeply browned on all sides.
While the pork is searing, whisk together the apple cider, chicken stock, Dijon mustard, and dehydrated minced onion. Tie the rosemary and thyme sprigs together with kitchen twine to create an herb bundle.
Once the pork is browned, pour the prepared braising liquid into the Dutch oven. Arrange the herb bundle and the head of garlic in the pot with the pork.
Cover the Dutch oven and place it in the preheated oven. Braise for 3 hours, flipping the pork halfway through.
Remove the pot from the oven and arrange the sliced onions and apples around the pork. Cover and return to the oven for another 30-45 minutes, until the pork is very tender.
Let the pork rest in the braising liquid for 30 minutes before serving. Squeeze the roasted garlic cloves out of their husk into the broth. Serve the pork, apples, and onions with the braising liquid spooned over the top.

Notes

This is a classic one-pot Dutch oven meal, perfect for a Sunday dinner or a special occasion.
Searing the pork well before braising is a crucial step that develops a rich, deep flavor in the final dish.
Adding the apples and onions towards the end of the cooking time ensures they become tender without turning to mush.
Letting the pork rest in the braising liquid is a key step that helps it to reabsorb moisture, making it extra juicy and tender.

Find it online: https://www.eatswithsoul.com/apple-cider-braised-pork/