Serve this great tasting pork shoulder sliced or chopped with mashed potatoes or sweet potatoes, and use the leftovers for delicious sandwiches.

See Also

Orange Braised Pork Loin

Slow Cooker Pork Shoulder With Apple Jelly

Beer Braised Pork Loin

Ingredients

• 1 pork shoulder roast or pork butt, about 4 to 5 pounds, bone in, trimmed of visible fat*
• salt and freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 large onion, chopped
• 1 cup diced carrot, about 3 medium carrots
• 1 cup diced celery, about 3 ribs
• 2 teaspoons chopped fresh rosemary or about 1/2 teaspoon dried
• 1 tablespoons fresh chopped sage, or about 1 teaspoon dried leaf sage
• 1 1/2 teaspoons fresh thyme leaves, or about 1/2 teaspoon dried leaf thyme
• 1 1/2 cups apple cider
• 1 1/2 cups chicken broth

• Prep Time: 0 minutes
• Cook Time: 240 minutes

• Total Time: 240 minutes
• Yield: 6 to 8 Servings

Preparation

Heat the oven to 325° F.

Sprinkle the pork roast all over with salt and freshly ground black pepper. Set aside.

Heat 1 tablespoon of olive oil in a large heavy Dutch oven or saucepan over medium heat. Add the carrot, celery, and chopped onion. Cook, stirring frequently, until onion is tender. Add the garlic, rosemary, sage, and thyme. Cook, stirring, for 2 minutes more.  Remove the vegetables to a plate and set aside.

 

Add the remaining 1 tablespoon of oil to the Dutch oven. Add the pork shoulder to the hot oil and cook, turning to brown on all sides, about 8 to 10 minutes total time. 

Add the vegetables back to the cooking pot with the roast. Add the cider and chicken broth and bring to a boil. 

Cover and cook in the oven for 3 to 4 hours, or until the pork is very tender. 

Slice or chop the pork. Skim the fat from the juices, strain, and drizzle over the pork to moisten.

Serves 6 to 8.

*Pork shoulder cuts include pork blade shoulder, Boston butt, pork butt roast, Boston shoulder, etc.. If using a boneless pork shoulder in this recipe, remove the netting before browning, and cook for about the same amount of time unless the roast is significantly larger or smaller. 

**According to foodsafety.gov, pork must be cooked to at least 145° F on a meat thermometer, but a pork shoulder is a fattier cut and becomes more tender with a longer cooking time. 

See Also

Cuts of Pork: Pork Butt or Boston Butt

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