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British Dairy-free Advanced

Cider-Braised Pork Shoulder

Four hours low in the oven with hard cider, thyme and a fistful of shallots, until it gives way under a spoon.

4.9 (1,120 reviews) · 240 min total · Serves 8
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Sliced cider-braised pork shoulder in a shallow braising dish with pan juices

Recipe facts

Servings

8

8 servings

Scale quantities from 1 to 24 servings

Prep

30 min

Cook

210 min

Total

240 min

Difficulty
Advanced
Cuisine
British
Dietary
Dairy-free
Category
Dinner

Overview

About this recipe

Cider-Braised Pork Shoulder is a advanced dinner recipe from our British files, built from 10 ingredients and 7 steps and timed at 240 minutes from board to table. Four hours low in the oven with hard cider, thyme and a fistful of shallots, until it gives way under a spoon.

As written it yields 8 servings, and the ingredient list rescales with the servings control below so the shopping quantities always match what you are actually cooking. It is logged as dairy-free in our catalog, with 30 minutes of hands-on prep and 210 minutes of cooking — useful to know if you are slotting it into a busy evening.

Worth cooking

Why you'll love it

  • Mostly unattended

    210 minutes of cooking that needs little from you after the first 30.

  • Advanced to follow

    7 numbered steps and 10 ingredients, nothing hidden.

  • Dairy-free as written

    And the substitutions section covers the common swaps if you need to shift it further.

  • Scales cleanly

    Written for 8, adjustable from 1 to 24 servings with quantities recalculated for you.

  • Tested and re-tested

    Rated 4.9 across 1,120 cooks in our recipe box.

  • British flavours

    Filed under dinner — see the variations below for other directions.

From the recipe box

Cider-Braised Pork Shoulder

Yield
8 servings
Prep
30 min
Cook
210 min
Total
240 min

Shopping list

Ingredients

0 of 10 gathered · scaled for 8 servings

Nutrition total for 8 servings

Calories
4768
Protein
352 g
Carbohydrates
96 g
Fat
312 g
Fibre
8 g

Catalog values are per serving estimates, multiplied here for the selected servings.

Step by step

Method

  1. Season the pork all over with the salt and pepper and leave it at room temperature for 30 minutes.

  2. Heat the oven to 300°F (150°C) and sear the pork in the oil in a Dutch oven until deeply browned on every side, about 12 minutes.

  3. Lift the pork out and cook the shallots and garlic in the fat for 5 minutes, scraping the base.

  4. Stir in the Dijon, then pour in the cider and let it bubble for 3 minutes.

  5. Return the pork with the stock, thyme and bay, cover, and braise for 3 1/2 hours, turning once at the halfway point.

  6. Uncover for the last 20 minutes to glaze the top, then rest the meat for 20 minutes.

  7. Reduce the braising liquid over high heat until glossy and spoon it over the pulled or sliced pork.

Cook's note

Make it a day ahead. Chilled overnight, the fat lifts off in a sheet and the sauce reheats clearer and cleaner.

Swaps that work

Ingredient substitutions

5 swaps matched to this ingredient list, with quantities shown for 8 servings. The ratios stay the same at any scale.

  • Stock 1:1

    Instead of 1 cup (240 ml) chicken stock

    Low-sodium stock of the other kind, or water plus 1 tsp white miso per cup

    Miso water keeps it vegan and savoury. Because you control the salt, taste and season at the end.

  • Protein Equal weight

    Instead of 4 lb (1.8 kg) boneless pork shoulder, tied

    Beef chuck or boneless lamb shoulder

    Both braise the same way but run 30 to 45 minutes longer; check for a spoon-tender texture rather than the clock.

  • Oils 1:1

    Instead of 2 tbsp neutral oil

    Sunflower, grapeseed or refined peanut oil

    All take the heat needed to bloom garlic or sear meat without adding flavour of their own.

  • Acids 1:1 wholegrain; powder as noted

    Instead of 2 tbsp Dijon mustard

    Wholegrain mustard, or 1 tsp mustard powder per tablespoon

    Wholegrain emulsifies slightly less, so whisk the dressing a little longer.

  • Herbs Dried at one third the volume

    Instead of 6 thyme sprigs and 2 bay leaves

    Other woody herbs, or 1 tsp dried per tablespoon fresh

    Dried woody herbs hold up in long cooking but will not crisp, so add them earlier for flavour.

Options

Make it your own

  • Add some heat

    A pinch of chilli flakes bloomed in the cooking fat, or a spoonful of chilli crisp at the table, lifts the dish without rewriting it.

  • Meat-free direction

    Roasted cauliflower, mushrooms or firm tofu can stand in for the protein — see the substitutions section for weights and timing.

  • Change the herb

    Soft herbs swap by volume. Keep the woody ones in the cooking and the tender ones for finishing.

  • Scale it for a crowd

    Doubling from 8 works, but use two pans rather than one — crowding steams what should brown.

At the table

Serving suggestions

  • Rest before serving so the juices settle rather than run onto the plate.
  • Something starchy to catch the sauce: bread, mash, plain rice or buttered noodles.
  • A bitter or acidic side — chicory, dressed greens, quick pickles — to cut the richness.
  • Spoon every scrap of pan juice over the plates; that is where the seasoning lives.

Get it right

Success tips

  1. Read the method through once before you start and set out the ingredients — most mistakes happen mid-step.
  2. Weigh or measure to the list at your chosen serving size; the quantities above are already scaled for 8 as written.
  3. Heat the oven fully before anything goes in, and give food space on the pan — crowded trays steam instead of browning.
  4. Let the pan get properly hot and then leave the food alone; the colour you want only forms on undisturbed contact.
  5. Taste and adjust salt and acid at the end. A squeeze of lemon or a splash of vinegar fixes more dishes than extra salt does.
  6. Cook's note: Make it a day ahead. Chilled overnight, the fat lifts off in a sheet and the sauce reheats clearer and cleaner.

Keeping it

Storage & make-ahead

Fridge

Cool to room temperature within two hours, then refrigerate in an airtight container for 3 to 4 days. Keep any sauce or pan juices with the food — it reheats far better wet than dry.

Freezer

Freezes well for up to 3 months in flat, airtight portions with plenty of liquid. Thaw overnight in the fridge; anything crisp or fresh is better added again at serving.

Reheating

Warm gently, covered, over low heat or in a 325°F (165°C) oven until hot through, loosening with a spoonful of stock or water. Re-season and add fresh herbs or acid at the end.

Make ahead

With 30 minutes of prep, most of the chopping, mixing and measuring can be done a day early and refrigerated. Leave the final 210 minutes of cooking, and any finishing herbs, acid or dairy, for the day you serve.

Kit

Equipment checklist

  • Oven, fully preheated
  • Heavy pot or Dutch oven with a lid
  • Digital scale, mixing bowls, sharp knife and board
  • Large mixing bowl and a smaller one for dressings or seasonings
  • Wooden spoon or silicone spatula for stirring and scraping
  • Measuring cups and spoons, plus a ladle for serving

Questions

Frequently asked

Can I change the number of servings?

Yes. The recipe is written for 8 servings and the control in the recipe card rescales every ingredient quantity and the nutrition estimate from 1 to 24 servings. Cooking times change far less than quantities do, so use the visual and temperature cues in the method rather than the clock.

How far ahead can I make it?

Most of the 30 minutes of prep can be done a day ahead and refrigerated. Leave the 210 minutes of cooking and any fresh finishing — herbs, acid, dairy, crisp toppings — for serving day. The storage section above has the specifics.

What if I am missing an ingredient?

Check the substitutions section: each swap lists a workable ratio and what it changes about flavour, texture or timing. Salt, acid and fat are the elements worth keeping honest; almost everything else has a sensible stand-in.

Can I make a meat-free version?

Often, yes. The substitutions section gives a plausible stand-in with adjusted weights and timing. Expect a different dish rather than an identical one, and season more assertively — meat contributes salt and fat as well as flavour.

My timing came out differently — what happened?

Pan size, how full the pan is, and how cold the ingredients were all shift timing by several minutes. Trust the described look and feel at each step, and give the food room so it browns instead of steaming.