Cider-braised pork with caramelized onions

Prep 30 min
Total 4 hours 5 min
Serves 6

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1.5 kg
bone-in pork shoulder roast, scored in a cross-hatch pattern
1 tsp
salt, divided
2 tbsp
olive oil, divided
medium onions, cut into rounds
2 cups
unfiltered apple cider
1/4 cup
chopped parsley, (optional)


  • PREHEAT oven to 400F.
  • PAT pork dry. Season with 1/2 tsp salt and fresh pepper. Heat a large oven-safe heavy pot over medium-high. Add oil. Brown meat on all sides, 1 to 2 min per side. Transfer pork to a plate.
  • DISCARD fat, leaving 2 tbsp in pot. Reduce heat to medium. Add onions and cook, scraping brown bits from bottom of pan, until onions soften and starting to turn golden, about 5 min Add remaining 1/2 tsp salt and continue cooking until onions are caramelized, 6 to 8 more min.
  • STIR in both apple ciders and boil. Return pork, fat-side up, along with any juices to the pot and cover. Boil, then transfer pot to centre of oven. Braise for 10 min. Reduce heat to 325F and continue braising until meat is very tender, about 3 hours. Transfer meat to a cutting board. Cover with foil to keep warm. Scoop out onions into a bowl.
  • SKIM off and discard fat from liquid. Boil liquid until reduced to 1 cup, about 25 min. Slice meat or pull it apart with two forks. Stir meat and onions into sauce. Serve with creamy polenta. Sprinkle with parsley.



Calories 333, Protein 34 g, Carbohydrates 21 g, Fat 12 g, Fibre 1 g, Sodium 506 mg. Excellent source of vitamin B6

How to dice an onion

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