Should I buy bone-in or boneless shoulder/butt?

Either is fine for this recipe.

How long does it take to braise a large cut of meat?

Large cuts of meat usually take a minimum of 4 to 5 hours to become tender, if the oven temp is around 300 F. If the meat weighs more than 5 pounds, it will take longer to braise (closer to 8 hours).

How much braising liquid?

Pour about 2 to 3 cups of braising liquid into the pot or Dutch oven. It should be enough liquid to rise halfway up the meat.

What is a safe temperature for cooked pork?

The USDA recommends that cooked pork reaches an internal temp of 145 F.

How do I freeze cooked shoulder/butt?

Shred the cooked meat, then combine it with some of the braising liquid in a Ziploc bag or freezer safe container. You can freeze the meat for 3 to 6 months. To defrost, put the frozen meat in the refrigerator overnight. You can then warm it in a saute pan on the stove or in the oven at 350 F, covered with foil. Add a little water to keep the meat moist while reheating.

How long will the cooked meat stay fresh?

The cooked meat will stay fresh for 3 to 5 days in the refrigerator.

How long should a dry rub be on the raw pork shoulder?

The longer, the better. Rubbing the pork with salt and spices the night before gives the meat time to absorb more flavor. That being said, I've also made this recipe by rubbing the meat right before it goes in the oven, and it's still delicious.

Can pork be slow roasted at an even lower temperature than 300 F?

Yes. Some recipes cook the pork very low and slow, at around 200 F for 8 to 10 hours. This method is often used to cook the pork overnight while you sleep (so you can wake up to a delicious meal!)

What is a fat cap? Should I cut the heavy layer of white fat off?

A fat cap is a thick layer of white fat the covers one side of the roast. It's usually between 1/2 to 1 inch thick. A fat cap provides flavor and keeps the meat moist while it roasts. I always cook the roast with the fat cap on top, so that the fat runs over the meat as it cooks. The fat cap is extra delicious when it gets crispy. You can brown the meat in a skillet before slow roasting or start the roast at a high heat for a short amount of time (like in this recipe) to crisp up the fat. You can also set the roast under a broiler for a few minutes after the meat is completely cooked to crisp up the fat cap.

Can I make this in a slow cooker?

Yes. Rub the meat with the spice rub, then add the apple juice and soy sauce to the slow cooker. Cook on low for 8 to 10 hours. You can crisp up the cooked meat by shredding it and placing it briefly under the broiler.

Cider-Braised Pork

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Cider-braised pork is braised in apple cider, soy sauce and spices, creating tender, flavorful meat and a rich sauce that is delicious spooned over shredded pork.

Note: If possible, season the pork the night before you cook it.

This recipe was originally published November 19, 2019 and updated on August 26, 2021.

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Yield: 5 to 8 servings 1x
Category: pork
Method: braise
Cuisine: American

Ingredients

Units Scale

One 4 to 5 pound pork shoulder or pork butt (bone-in or boneless)
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon fennel seeds
2 1/2 teaspoons fine sea salt or kosher salt
1/4 teaspoon black pepper
2 cups apple cider (regular apple juice is fine)
1/4 cup reduced-sodium soy sauce

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Instructions

Season the Pork

If possible, rub the brown sugar, mustard and seasoning mix on the pork the night before you cook it. This gives the seasoning, and especially the salt, time to penetrate and flavor the meat more fully. It's not absolutely necessary, but will make the pork more flavorful.

In a small bowl, mix together the brown sugar, Dijon mustard, smoked paprika, fennel seeds, salt and pepper to form a paste.
Pat the meat dry with a paper towel. Rub the seasoning mix all over the pork.
Preheat the oven to 475 F
When you’re ready to cook the pork, nestle the pork (fat-side-up, if it has a nice layer of fat on it) in a Dutch oven with a lid.
Pour the apple cider/juice around the roast. The roasting pan should be just slightly bigger than cut of meat, so that the braising liquid comes about halfway up the side of the roast.
Put the pork in the oven, uncovered. Roast for 15 to 20 minutes, until the spice mixture is nicely browned on top of the pork (but not burning).
Pour the soy sauce around the pork, combining it with the apple cider.
Turn the heat down to 300 F. Put a tight lid on the Dutch oven.
Braise 4 to 5 hours, or until the meat easily pulls apart with a fork.
How to Serve: You can shred and eat the pork immediately, but it tastes even better if it's allowed to cool in the braising liquid first, ideally for several hours or overnight. If you like crispy meat, then shred the pork and brown it under a broiler until crispy.
How to Remove Fat: If you want to remove some of the fat from the braising liquid immediately, then a fat separator is a handy tool. Or, chilling the meat and braising liquid in the refrigerator for several hours or overnight congeals the fat so it's easier to skim off the top of the sauce.

Notes

This pork will keep for about 5 days in the refrigerator. You can freeze the pork by shredding the meat and mixing it with some of the braising liquid in a Ziploc freezer bag. To defrost, put the pork in the refrigerator overnight then warm in a saute pan with a little water on the stove or in the oven (covered with foil)

Find it online: https://www.kitchenskip.com/cider-braised-pork/