Schwein N Cider
Indulge in the rustic, comforting flavors of "Schwein N Cider," a braised pork dish that combines tender chunks of pork shoulder with the sweet tang of hard apple cider and the warmth of fresh thyme. This hearty, farmhouse-inspired recipe is slow-cooked to perfection, allowing the pork to soak up the rich, creamy sauce infused with Dijon mustard, caramelized onions, and apples. Finished with a silky touch of heavy cream and butter, this dish is ideal for cozy evenings or a festive gathering. Serve it alongside creamy mashed potatoes or crusty bread to complete the experience. With just 20 minutes of prep and a simmering pot full of irresistible aromas, "Schwein N Cider" celebrates the art of slow cooking while delivering bold, comforting flavors. Perfect for those seeking fall-inspired or cider-based recipes!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 2 tablespoons Olive oil
- 1 Onion (large, finely chopped)
- 2 Apples (medium, peeled, cored, and sliced)
- 3 cloves Garlic (minced)
- 2 cups Hard apple cider
- 1 cup Chicken stock
- 2 tablespoons Dijon mustard
- 1 tablespoon Thyme (fresh, chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.5 cup Heavy cream
- 1 tablespoon Butter (unsalted)
- 2 tablespoons Parsley (fresh, chopped, for garnish)
Instructions
Trim any excess fat from the pork shoulder, then cut it into 2-inch chunks. Pat the pieces dry with paper towels and season them with salt and black pepper.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil, and when it’s hot, sear the pork pieces in batches until they’re browned on all sides, about 2-3 minutes per side. Transfer the browned pork to a plate and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 4-5 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
Add the minced garlic and cook for 1 minute until fragrant. Stir in the sliced apples and cook for another 2-3 minutes.
Return the browned pork to the pot. Pour in the hard apple cider and chicken stock, ensuring the liquid just covers the pork. Stir in the Dijon mustard and fresh thyme.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the pork is tender and easily falls apart with a fork.
Once the pork is tender, remove the lid and let the sauce simmer uncovered for another 15 minutes to reduce slightly and concentrate the flavors.
Stir in the heavy cream and butter, letting the sauce become creamy and glossy. Adjust seasoning with salt and pepper to taste.
Serve hot, garnished with fresh parsley. This dish pairs beautifully with mashed potatoes, crusty bread, or roasted vegetables.
Nutrition Facts
Calories |
3581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.8 g | 348% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 76.5 g | ||
| Protein | 179.9 g | 360% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3450 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
