Cider-Braised Pork Shoulder with Caramelized Onions

Name: Cider-Braised Pork Shoulder with Caramelized Onions
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 piece bone-in pork shoulder; 2 cloves garlic; 2 tablespoons olive oil; 1½ pounds onions; ¾ cup unfiltered apple cider

Tender bone-in pork shoulder braised in apple cider and studded with garlic, served with beautifully caramelized onions in a reduced cider sauce. This comforting dish combines the sweetness of apple cider with savory pork and rich, golden onions.

6 servings

3 hr 45 min

Published October 4, 2025

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Ingredients

•1 piece bone-in pork shoulder
•2 cloves garlic
•2 tablespoons olive oil
•1½ pounds onions
•¾ cup unfiltered apple cider

Cooking Instructions

1.
Preheat oven to 325°F.
5 min
2.
Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
10 min
3.
Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
8 min
4.
Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
15 min
5.
Stir in cider and return pork to pot.
2 min
6.
Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
180 min
7.
Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
5 min

Cider-Braised Pork Shoulder with Caramelized Onions

6 servings

3 hr 45 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Preheat oven to 325°F.

5 min

Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.

10 min

Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.

8 min

Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.

15 min

Stir in cider and return pork to pot.

2 min

Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.

180 min

Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.

5 min