During the winter, getting cozy with your family and enjoying a warm meal together is a must! Thanks to Michigan Pork Producers Association for sharing this comforting pork shoulder recipe with us. They say it’s, “Slow-cooked in the oven until melt-in-your-mouth tender. The pork absorbs the warm, spiced flavors of apple cider, garlic, and herbs, creating a rich and comforting dish. Serve it with creamy mashed potatoes or roasted vegetables for the ultimate feast.” Check out their website for more pork recipes and resources!
INGREDIENTS
- 2 lbs boneless pork shoulder, cut into ½ inch cubes
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups apple cider
- 1 cup chicken broth
- 1 tsp dried thyme
- 2 Granny Smith apples (peeled, cored, and sliced)
DIRECTIONS
- Preheat the oven to 325 degrees Fahrenheit.
- Season pork with salt and pepper.
- Add oil to a Dutch oven or any coverable, oven-ready pot. Heat on high.
- Sear the pork until all sides are browned. Remove pork to a plate.
- Add onions and garlic to the pot and cook for 2 minutes.
- Add apple cider, chicken stock, and thyme. Stir well and bring to a boil.
- Remove from the heat and add the pork back into the pot. Cover with sliced apples.
- Place the lid on the pot and cook in the oven for 2 ½ hours or until tender (175 degrees).
- Remove from the oven and allow the pork to rest in the braising liquid for 10-15 minutes before serving.
* Whole muscle pork cuts are safe to eat when cooked to 145 degrees and allowed to rest 3 minutes.
To view the rest of the 2026 winter Partners articles please click here.
