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Pressure Cooker Perfection with Pork Shoulder

This apple cider braised pork shoulder is a cozy, one-pot dinner featuring tender, flavorful pork simmered low and slow in apple cider, herbs, and garlic for the perfect comforting fall meal.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 5 minutes
Servings 6 people
Calories 422 kcal

Equipment

  • 1 Dutch oven large, for braising

Ingredients
  

Main Ingredients

  • 4-5 lb pork shoulder roast or boston butt roast fatty and flavorful
  • 2 tablespoon neutral oil for searing
  • 2 cups fresh apple cider not apple cider vinegar
  • 2 cups chicken stock or broth
  • 2 tablespoon dijon mustard
  • 1 tablespoon dehydrated minced onion
  • 1 head garlic top sliced off opposite the root end
  • 3 sprigs rosemary
  • 4 sprigs thyme
  • 1 red onion cut into thick slices
  • 2 firm and slightly tart apples peeled and cut into wedges
  • kosher salt to taste
  • freshly cracked black pepper to taste

Instructions
 

Instructions

  • Preheat oven to 325°F (165°C).
  • Trim excess fat from pork, pat dry, and season liberally with salt and pepper.
  • Heat neutral oil in a Dutch oven over medium-high heat; sear pork on all sides until browned (3-4 minutes per side).
  • Remove pork and sauté red onion for 5 minutes until softened.
  • Add dehydrated onion, apple cider, chicken stock, and Dijon mustard. Stir to combine.
  • Return pork to pot; nestle garlic head cut-side-up and add rosemary and thyme sprigs.
  • Bring to a simmer, cover, and transfer to the oven to braise for 3 to 4 hours.
  • Remove from oven and let pork rest for 10 minutes. Remove herb stems and garlic skin.
  • Shred or slice pork and serve with braising liquid, onions, and apples.
  • Optional: squeeze roasted garlic into broth or onto pork before serving.

Notes

Be sure not to substitute vinegar for apple cider. Let pork rest for juices to redistribute. Freeze leftover cooked pork in liquid for soups and fast reheats later.