Entree: United States – Vermont, New England – Vermont Apple Cider-Braised Pork

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) boneless pork shoulder, trimmed
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) vegetable oil
- 4 oz (115 g) smoked bacon, diced
- 2 tbsp (16 g) all-purpose flour
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 medium apples (McIntosh, Cortland, or Honeycrisp), cored and sliced into 1/2-inch (1.25 cm) wedges (about 10 oz / 280 g)
- 2 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces (about 8 oz / 225 g)
- 1 medium parsnip, peeled and cut into 1-inch (2.5 cm) pieces (about 6 oz / 170 g)
- 1.5 lb (680 g) baby potatoes or fingerlings, halved if large
- 3 cups (720 ml) fresh local apple cider
- 1 cup (240 ml) low-sodium chicken stock
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) pure Vermont maple syrup
- 2 tbsp (30 g) Dijon mustard
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) cold water (optional, for thickening)

Instructions

Short Description:
A hearty New England one-pot main of richly braised pork shoulder simmered in local Vermont apple cider with apples, root vegetables, and a touch of maple for sweet-tangy depth. Finished with a reduced cider sauce and bright parsley, it serves as a complete main with protein, starch, and vegetables.

Regional Notes:
This Vermont version relies on fresh local apple cider and a hint of pure Vermont maple syrup in the braising liquid, giving a distinctive sweet-tangy profile that separates it from more generic cider braises. The inclusion of apples and root vegetables reflects New England harvest-season cooking and keeps the dish rustic and self-contained.

1. Preheat the oven to 325°F (163°C). Pat the pork shoulder dry and season all over with 2 tsp kosher salt and 1 tsp black pepper. Lightly dredge the pork in the 2 tbsp flour, shaking off excess.
2. Heat a large ovenproof Dutch oven over medium-high heat and add 2 tbsp vegetable oil. Add the diced bacon and cook until browned and fat has rendered, 4–6 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the fat in the pot.
3. Increase heat to high. Sear the pork shoulder in the bacon fat until well browned on all sides, about 4–5 minutes per side. Work in batches if necessary. Transfer the browned pork to the plate with the bacon.
4. Reduce heat to medium. Add the sliced onion to the pot and cook until softened, about 5 minutes. Add the carrots and parsnip and cook 3 minutes more. Stir in the minced garlic and apple slices and cook until fragrant, 1–2 minutes.
5. Pour in the 3 cups apple cider to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Add the 1 cup chicken stock, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, and 2 tbsp Dijon mustard; stir to combine.
6. Return the seared pork shoulder and the cooked bacon to the pot. Nestle the halved baby potatoes around the pork. Tuck in the rosemary sprigs, thyme sprigs, and bay leaves. Bring the liquid to a bare simmer on the stovetop.
7. Cover the Dutch oven and transfer to the preheated oven. Braise until the pork is fork-tender and the potatoes and root vegetables are cooked through, about 2 to 2 1/2 hours. Check once about halfway through and spoon some braising liquid over the meat.
8. Remove the pot from the oven. Transfer the pork and vegetables to a large platter and tent loosely with foil to keep warm. Skim any excess fat from the braising liquid and discard the herb sprigs and bay leaves.
9. Place the pot with the braising liquid over medium-high heat and reduce until slightly thickened, about 6–10 minutes. If a thicker sauce is desired, whisk the cornstarch slurry and stir into the simmering liquid, cooking 1–2 minutes until glossy and thickened. Adjust seasoning with salt and pepper.
10. Slice or pull the pork into large pieces and return to the sauce along with the vegetables to warm through for 1–2 minutes. Stir in 2 tbsp unsalted butter and 2 tbsp chopped fresh parsley to finish.
11. Serve the cider-braised pork, potatoes, and vegetables spooned with the reduced cider-maple sauce.