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

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs

Total 3 hrs 30 min

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
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 medium yellow onions, thinly sliced (about 12 oz / 340 g)
- 3 medium carrots, peeled and cut into 1-inch pieces (about 10 oz / 285 g)
- 2 medium parsnips, peeled and cut into 1-inch pieces (about 8 oz / 225 g)
- 3 medium New England apples (e.g., Macoun or Cortland), cored and quartered (about 15 oz / 425 g)
- 3 cups (720 ml) fresh apple cider (locally produced if available)
- 1 cup (240 ml) low-sodium chicken stock
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) pure maple syrup (optional; New Hampshire maple)
- 2 sprigs fresh rosemary or 1 tsp (1 g) dried rosemary
- 3 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 2 tbsp (16 g) all-purpose flour (for thickening the sauce)
- 2 tbsp (30 g) unsalted butter (added to sauce or potatoes)
- For mashed potatoes:
  - 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1–2 in (2.5–5 cm) chunks
  - 4 tbsp (60 g) unsalted butter
  - 1/2 cup (120 ml) whole milk, warmed (more as needed)
  - Salt and pepper to taste
- For sautéed kale:
  - 1 bunch kale, stems removed, leaves roughly chopped (about 8 oz / 225 g)
  - 1 tbsp (15 ml) olive oil
  - 2 cloves garlic, thinly sliced
  - Salt and pepper to taste
- Optional garnish: chopped fresh parsley, extra warmed apple cider for thinning sauce if desired

Instructions

Short Description:
Pork shoulder braised slowly in locally produced apple cider with onions, apples, and root vegetables, served with buttery mashed potatoes and quick-sautéed kale for a complete New England main course.

Regional Notes:
This New Hampshire variation centers on locally produced apple cider in the braising liquid, giving a bright sweet-tangy backbone distinct from generic pork braises. Fresh regional apples and an optional touch of maple reinforce New England flavors; cooking is slow and low to yield tender, fall-apart pork.

1. Preheat the oven to 325°F (160°C). Pat the pork shoulder dry and rub with 2 tsp (10 g) kosher salt and 1 tsp (2 g) black pepper.
2. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the pork and brown on all sides, about 3–4 minutes per side; transfer pork to a plate.
3. Reduce heat to medium, add 2 tbsp (28 g) butter to the pot. Add sliced onions and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.
4. Add carrots and parsnips and cook 3 minutes more. Sprinkle 2 tbsp (16 g) flour over vegetables, stir to coat and cook 1 minute to remove raw flour taste.
5. Slowly pour in 3 cups (720 ml) apple cider, scraping up browned bits from the bottom. Add 1 cup (240 ml) chicken stock, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 ml) maple syrup (if using), rosemary, thyme, and bay leaves. Bring to a simmer.
6. Return the pork to the pot, nestle quartered apples and any accumulated juices around the meat. The liquid should come about halfway up the pork; add a little more stock or cider if necessary.
7. Cover the Dutch oven tightly and transfer to the preheated oven. Braise until the pork is very tender and falling apart, about 2½–3 hours.
8. While the pork braises, prepare mashed potatoes: place potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and cook until fork-tender, about 15–18 minutes. Drain well, return to the pot, mash with 4 tbsp (60 g) butter and warmed 1/2 cup (120 ml) milk, season with salt and pepper, and keep warm.
9. About 15 minutes before the pork is done, sauté the kale: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat, add garlic and cook 30 seconds until fragrant. Add chopped kale, season with salt and pepper, and sauté until wilted and bright green, about 5–7 minutes. Keep warm.
10. When the pork is done, transfer it to a cutting board and tent loosely with foil. Remove and discard rosemary sprigs, thyme stems, and bay leaves from the braising liquid. Skim excess fat if desired.
11. Place the braising pot over medium-high heat and boil the liquid until reduced and slightly thickened, about 6–8 minutes. For a smoother sauce, whisk in an additional 1–2 tbsp (15–30 ml) cold butter or strain the liquid and return to the pot. Adjust seasoning with salt and pepper and, if too tart, a teaspoon of maple syrup or honey.
12. Shred or slice the pork into large pieces (reserve pan juices). To serve, spoon mashed potatoes onto plates, top with generous portion of pork and braised apples and vegetables, and drizzle with the reduced apple-cider sauce. Serve sautéed kale on the side and garnish with chopped parsley if desired.