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Amazing Apple Cider Braised Pulled Pork: A 3-Hour Heaven

Apple Cider Braised Pulled Pork
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This Apple Cider Braised Pulled Pork recipe creates tender, flavorful pork perfect for sandwiches or platters. Braised in apple cider, it brings a taste of fall to your table.

Ingredients

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  • 3-4 pounds boneless pork shoulder (pork butt)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups apple cider
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for a touch of heat)

Instructions

  1. Pat the pork shoulder dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork on all sides until golden brown, about 3-5 minutes per side. Remove the pork and set aside.
  3. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the apple cider and apple cider vinegar, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  5. Stir in the brown sugar, Dijon mustard, smoked paprika, and cayenne pepper (if using).
  6. Return the seared pork shoulder to the pot. The liquid should come about halfway up the sides of the pork.
  7. Cover the Dutch oven tightly and place in the preheated oven. Braise for 3-4 hours, or until the pork is fork-tender and easily shreds.
  8. Remove the pork from the pot and place it on a cutting board. Shred the pork using two forks, discarding any excess fat.
  9. Skim any excess fat from the braising liquid. You can reduce the liquid over medium-high heat on the stovetop for 10-15 minutes, or until it thickens slightly, if desired.
  10. Return the shredded pork to the pot with the reduced braising liquid and toss to coat. Serve warm.

Notes

  • This pulled pork is excellent on brioche buns, slider rolls, or served over mashed potatoes or polenta.
  • For extra flavor, you can add a few sprigs of fresh thyme or rosemary to the braising liquid.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • You can prepare this in a slow cooker: Sear the pork and sauté the aromatics as directed. Transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Nutrition

Find it online: https://whiskdaily.com/apple-cider-braised-pulled-pork-recipe/