Apple Cider-Miso Braised Pork Shoulder

Active Time: 25 - 30 minutes

Total Time: 3 - 3½ hours

Yield: 6-8 servings

There’s something about a winter braise that feels like permission to slow down, and this cider-miso pork shoulder is exactly that kind of project: simple, deeply comforting, and shockingly flavorful for how little hands-on time it requires. Apple cider brings sweetness, miso gives it a savory backbone, and everything melts together into a glossy, spoon-over-the-top sauce that tastes like you’ve been tending it all day. It’s cozy but not heavy, holiday-adjacent without being fussy, and the kind of crowd-pleaser you can build an entire cold-weather dinner around.

Ingredients: 

For the pork & Aromatics:

• 3-4 lb bone-in pork shoulder 

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 TBSP oil (neutral or olive)

• 1 large yellow onion, thinly sliced

• 3 cloves garlic, peeled and smashed

• 1 large apple (honeycrisp or pink lady), sliced into wedges

• 1 bay leaf

• 1-2 sprigs thyme

For the Braising Liquid

• 2 cups apple cider

• 1½ cups chicken stock

• 3 TBSP white miso paste

• 1 TBSP Dijon mustard

• 2 TBSP soy sauce/tamari 

• 2 TBSP maple syrup

• ½ tsp aleppo pepper

• 2 TBSP butter

Directions: 

1. Preheat oven to 325°F. Pat pork dry with paper towels and season all over with salt and pepper. Heat oil in a dutch oven and sear until deep golden-brown on all sides, 8-10 minutes. Remove to a plate.

2. Add onions and garlic to pot used for pork and cook, stirring occasionally, until softened and fragrant, 5-6 minutes. Add sliced apple and season with salt and pepper. Stir to combine.

3. Add cider, chicken stock, miso paste, Dijon, soy sauce, maple syrup, and Aleppo pepper. Bring to a simmer, stirring until miso dissolves. Nestle pork shoulder back in (liquid should come ½ to ¾ of the way up the side of the pork - add more stock if necessary). Add bay leaf and thyme sprigs.

4. Cover and transfer to the oven. Cook until pork is fork-tender, 2½-3 hours. Remove the lid in the last 20-30 minutes for deeper caramelization.

5. Remove the pork to a sheet pan or cutting board and shred with a fork (not too finely!).

6. Transfer the dutch oven to the stovetop and adjust heat to medium. Simmer, stirring occasionally, until reduced by half, 10-15 minutes.

7. Turn off heat and whisk in 2 TBSP butter. Taste and adjust seasoning.

8. Toss shredded pork back into the glossy sauce, or arrange on a platter and spoon sauce over.