Braised Pork Shoulder in Asturian Sidra | Spanish Cider and Pork Recipe 🇪🇸

asturian sidra

💰Cheaper: hard cider

Hard cider provides a similar flavor profile and acidity.

pork shoulder

🥗Healthier: pork loin

💰Cheaper: pork butt

Pork butt is often cheaper and works well for braising.

Heat Extra Virgin Olive Oil in a large Cast Iron Dutch Oven over medium heat until shimmering.

Season the pork shoulder with salt and pepper.

Sear the pork shoulder on all sides until browned, about 4-5 minutes per side.

Remove the pork from the pot and set aside.

Add chopped white onion, leek, and garlic to the pot; sauté until softened, about 5-7 minutes.

Stir in fennel seeds, dried rosemary, star anise, cloves, bay leaves, and optional pepper flakes; cook for 1 minute until fragrant.

Return the pork shoulder to the pot; pour in Asturian sidra, apple cider vinegar, and chicken broth.

Bring to a simmer, then cover and reduce heat to low.

Braise the pork for 2 hours or more, until tender and easily shredded.

Check occasionally, adding more broth if necessary to keep the meat submerged.

Once cooked, remove the pork and let rest for 10 minutes before shredding.

Serve the shredded pork with the reduced sauce, garnished with quartered apples and fresh rosemary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens