📝 About This Recipe
This soul-warming braise celebrates the peak of the orchard season by pairing succulent pork shoulder with the crisp acidity of hard cider and the honeyed sweetness of Bosc pears. As the pork slow-cooks, the collagen transforms into a rich, velvety sauce infused with aromatic rosemary and woodsy cinnamon. It is a quintessential farmhouse dish that fills your kitchen with the fragrance of a crisp October afternoon.
🥗 Ingredients
The Pork and Rub
- 4 pounds Pork Shoulder (Boston Butt) (boneless, tied with twine and patted dry)
- 1.5 tablespoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Smoked Paprika
The Braising Liquid and Aromatics
- 2 cups Dry Hard Apple Cider (look for a crisp, non-sweet variety)
- 1 cup Chicken Stock (low sodium)
- 1 large Yellow Onion (thickly sliced)
- 4 cloves Garlic (smashed)
- 2 sprigs Fresh Rosemary
- 1 whole Cinnamon Stick
- 2 tablespoons Dijon Mustard
The Pome Fruit Finish
- 3 pieces Bosc Pears (firm, cored and quartered)
- 1 piece Granny Smith Apple (peeled and grated to thicken sauce)
- 2 tablespoons Unsalted Butter (cold)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 325°F (165°C). Position the rack in the lower third of the oven to accommodate a large Dutch oven.
-
2
In a small bowl, mix the salt, pepper, and smoked paprika. Rub this mixture generously all over the pork shoulder, ensuring every crevice is seasoned.
-
3
Heat a large Dutch oven over medium-high heat with a splash of neutral oil. Once shimmering, sear the pork on all sides until deeply browned and crusty, about 4-5 minutes per side. Remove the pork to a plate.
-
4
In the same pot, add the sliced onions. Sauté for 5-7 minutes until they begin to soften and pick up the brown bits (fond) from the bottom of the pan.
-
5
Add the smashed garlic, cinnamon stick, and rosemary sprigs. Cook for 1 minute until fragrant.
-
6
Pour in the hard cider, using a wooden spoon to scrape up any remaining caramelized bits from the bottom. Let the cider simmer and reduce by about a third.
-
7
Stir in the chicken stock, Dijon mustard, and the grated Granny Smith apple. The apple's natural pectin will help create a silky body for the sauce.
-
8
Place the pork back into the pot. The liquid should come about halfway up the side of the meat. Cover with a tight-fitting lid and transfer to the oven.
-
9
Braise for 2.5 hours. At this point, carefully flip the pork over in the liquid.
-
10
Gently nestle the quartered Bosc pears into the liquid around the pork. Cover and return to the oven for another 45-60 minutes, or until the pork is fork-tender and the pears are soft but holding their shape.
-
11
Transfer the pork and pears to a serving platter and tent loosely with foil to rest.
-
12
Discard the cinnamon stick and rosemary stems. Place the Dutch oven over medium heat on the stove and simmer the liquid for 5-8 minutes until it reduces to a glaze-like consistency.
-
13
Whisk in the cold butter to give the sauce a glossy finish. Taste and adjust seasoning with a pinch of salt if needed.
-
14
Slice or pull the pork into large chunks, spoon the cider sauce and pears over the top, and garnish with fresh parsley.
💡 Chef's Tips
Always use a dry hard cider; sweet commercial ciders can become cloying when reduced. Bosc pears are ideal for braising because they maintain their texture better than softer varieties like Bartlett. Don't rush the searing process; that deep brown crust is where the savory 'umami' flavor of the sauce begins. If the sauce is too thin after reducing, whisk in a teaspoon of cornstarch slurry, though the grated apple usually does the trick. For the best flavor, make this a day in advance; the flavors deepen significantly overnight in the fridge.
🍽️ Serving Suggestions
Serve over a bed of creamy white cheddar polenta or buttery mashed potatoes. Pair with a side of roasted Brussels sprouts with bacon to balance the sweetness of the fruit. A glass of the same dry hard cider used in the recipe makes for a perfect beverage pairing. Add a dollop of horseradish cream on the side for a sharp, spicy contrast to the rich pork. Serve with thick slices of crusty sourdough bread to mop up every drop of the cider glaze.