🥩 Apple Cider Braised Pork Shoulder

🛒 Ingredients (for 7 portions)

🥩 Pork & Fat

• 650 g (1.4 lb) pork shoulder, boneless, whole piece

• Fine sea salt

• White pepper

• 1 tbsp neutral oil

• 25 g butter

🍎 Braising Liquid

• 400 ml (1⅔ cups) unfiltered apple juice (cloudy)

• 150 ml (⅔ cup) good-quality veal stock (or rich pork stock)

• 100 ml (⅓ cup) dry apple cider (Brut)

• 4 tbsp Calvados (VS or VSOP)

• 2 shallots, finely chopped

• 2 garlic cloves, lightly crushed

• 80 g (3 oz) celeriac, roughly chopped

• 1 small carrot, roughly chopped

• 1 bay leaf

• 3 sprigs fresh thyme

• 1 small sprig rosemary

👨‍🍳 Instructions – Pork

1️⃣ Sear the Pork (Flavor Foundation)

• Season pork generously with salt and white pepper

• Heat oil and butter in a heavy pan over medium-high heat

• Sear pork on all sides until deeply golden

• Remove and set aside

➡️ This step builds depth – don’t rush it.

2️⃣ Build the Braise

• In the same pan, sauté shallots, garlic and vegetables until soft

• Deglaze with Calvados and let the alcohol cook off

• Add apple juice, stock and cider

• Add herbs and bay leaf

• Return pork to the pan

➡️ Liquid should reach about ⅔ up the meat

3️⃣ Braise

• Cover with a lid

• Braise in the oven at 150°C / 300°F for 2.5–3 hours

• Turn pork halfway through

🎯 Target internal temperature:
92–94°C / 198–201°F
Tender, juicy, but still sliceable.

4️⃣ Rest & Reduce

• Remove pork and rest loosely covered for 15–20 minutes

• Strain braising liquid

• Reduce to about 400 ml (1⅔ cups) until deeply flavored

🧰 Tools You’ll Need

• Heavy-bottomed pan or Dutch oven

• Saucepan

• Meat Thermometer

• Chef’s knife

• Cutting board

• Strainer

• Whisk or spoon

• Tongs or spatula

• Measuring spoons