Cider and clementine braised pork shoulder
- Preparation 20 min
- Cooking 3 h 30 min
- Servings 6 to 8
- Freezing Absolutely
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Cider and Clementine Braised Pork Shoulder 🍊
Some dishes have that magic power to fill the house with pure comfort, and this cider and clementine braised pork shoulder recipe is definitely one of them. The kind of meal that simmers away for hours while you go about your day, only to reward you with melt-in-your-mouth pork bathed in a sweet, tangy, aromatic sauce.
This pork shoulder recipe for the oven combines the richness of pork with the fruity sparkle of cider, balanced by the fresh juice and zest of clementines. The result is a perfect harmony of sweetness and acidity, with deep herbal notes from rosemary, thyme, and garlic. It’s hearty, fragrant, and just a little indulgent — everything a comforting meal should be.
It’s the ultimate dish for a cozy weekend dinner or a big family gathering. Serve it with buttery mashed potatoes, roasted carrots, or even creamy polenta, and you’ll have a feast that smells as incredible as it tastes.
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✅ Choose the right cut
Go for a well-marbled pork shoulder with a bit of fat — it’s the secret to tender, juicy meat that falls apart after hours in the oven. Leaner cuts can dry out more easily.
✅ Don’t skip the sear
Take the time to brown the pork on all sides before braising. Those golden bits at the bottom of the pot (the fond) will deepen the flavor of your sauce dramatically.
✅ Low and slow is key
Resist the urge to rush it! The longer and slower the pork cooks, the more it softens and soaks up all that cider and clementine goodness.
✅ Use a rich broth
If possible, replace the chicken bouillon cube with homemade broth for a deeper, more natural flavor.
✅ Perfect pairings
Serve your braised pork with buttery mashed potatoes, caramelized carrots, or even creamy polenta. The sauce ties everything together beautifully.
✅ Save those leftovers
This dish reheats like a dream! Store it in the fridge for up to 4 days or freeze it for up to 3 months. Add a splash of cider or broth when reheating to revive the sauce and keep the pork moist.
Ingredients for the cider and clementine braised pork shoulder
- 3 kg picnic pork shoulder (2 pieces of 1.4 kg each), rind and fat removed, cut into 4 pieces each
- olive oil
- 2 cans 473 ml cider
- 1 chicken bouillon cube (or 1 tsp (5 ml) powder)
- 1/4 cup (60 ml) Dijon mustard
- 2 tbsp (30 ml) onion powder
- Juice and zest of 5 clementines
- 1 sprig fresh rosemary
- 5 sprigs fresh thyme
- 4 large garlic cloves, peeled and crushed
- 1 red onion, cut into large chunks
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Preparation
- Preheat oven to 350°F (180°C).
- In a large dutch oven heated over medium heat, add a generous drizzle of olive oil. Brown pork pieces on all sides, a small amount at a time, about 10-12 minutes. Set aside on a plate. Season meat generously with salt and pepper. Add a little olive oil if necessary.
- In a big cup, combine cider, chicken broth, Dijon mustard, onion powder, clementine juice and zest. Season with salt and pepper.
- Deglaze the casserole with the mixture, scraping the bottom to release the cooking juices.
- Add the meat, rosemary, thyme sprigs and crushed garlic cloves and stir. Bring to a boil.
- Cover the casserole and place in the oven for 3 hours. Stir halfway through cooking and flip the meat over.
- After 3 hours, add the red onion, stir and return the casserole to the oven, still covered, for another 30 minutes.
- Adjust seasoning with salt, if necessary. Serve with mashed potatoes!
Yes! If you don’t have pork shoulder, you can substitute with a pork butt or even a boneless loin roast. Just remember that leaner cuts won’t be quite as tender after braising.
Plan for about 3½ to 4 hours of slow cooking to achieve that fall-apart texture. Low and slow at 350°F (180°C) is the secret to perfectly tender pork.
Yes. Unsweetened apple juice or a dry white wine both work as substitutes, though you’ll lose a bit of that fruity, tangy depth that cider brings to the dish.
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