Cider Braised Pork Shoulder with Apples

This site runs ads and generates income from affiliate links. Read my disclosure policy. Cider-braised pork shoulder with apples, shallots and sage in a savory sauce. The apples go in near the end to keep their shape. Know Before You Scroll Serves: 6 Prep: 25 minutes minsCook: 4 hours hrs 45 minutes mins Boneless pork shoulder, nonalcoholic apple cider, Granny Smith apples, shallots, dry white wine, low-sodium chicken stock, fresh sage, parsley stems, mustard powder, Dijon, neutral oil, fine table salt, and black pepper. Rich, savory pork with fruity apple cider, tender shallots, sage, and tart apple wedges. A little Dijon rounds out the sauce. Easy to moderate. Browning the pork takes some attention, but the oven handles the long braise. A heavy 6-quart Dutch oven with a tight-fitting lid and kitchen twine. Check the pork for tenderness before taking it out. A fork should slide into the thickest parts and twist easily. Slice the shallots and prepare the herbs ahead. You can also cook the pork and sauce a day ahead, then cook the apples when reheating. Pink Lady apples can replace Granny Smith. Choose pork shoulder for this recipe; leaner cuts need a different cooking method. This ...