Slow Cooker Apple Cider Braised Pork

63 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    6 h 30 m
  • Ready In

    7 h
Chef John
Recipe by  Chef John

“This pork shoulder recipe combines pork shoulder with apple cider in a slow cooker, where it is cooked for several hours until tender. Reduce the cooking liquid to create a thick and flavorful sauce you can pour over the sliced pork.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
  2. Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
  3. Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
  4. Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
  5. Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
  6. Cut pork into 1/4-thick slices and serve with sauce poured over the top.

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Reviews (63)

Rate This Recipe
Sarah B.
51

Sarah B.

Yet Another "Chef John" Favorite! We tried this recipe for our Sunday Dinner last night and it was a Huge Hit! The meat was fall apart tender and absolutely Delicious! We followed the recipe exactly as stated. On a side note, this could also work for an easy weeknight meal, using some super thick chops and less cider. This recipe has earned a spot in the regular rotation.

Diana
36

Diana

I made this dish with roasted potatoes last night and it was soo delicious! We could not stop eating it! I followed the recipe to the letter and would not change a thing. I will make this again and again. Perfection!

Lea-didi
35

Lea-didi

The blend of flavors was excellent, with just a hint of sweet! It's easy to prepare smell awesone good while cooking..simple comfort food.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 388 cal
  • 19%
  • Fat
  • 25.9 g
  • 40%
  • Carbs
  • 13.5 g
  • 4%
  • Protein
  • 23.6 g
  • 47%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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