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Apple Braised Pork Shoulder

Apple Braised Pork Shoulder
2 votes, 5.00 avg. rating (93% score)
by in Mar 2005
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Total Time: 60

Yield: 10 servings


  • 3 tablespoons olive oil, divided
  • 1 5-pound pork shoulder or pork butt
  • Kosher salt and freshly ground black pepper, to taste
  • 1-1/2 cups mushrooms, sliced
  • 5 shallots, minced
  • 2 medium onions, chopped medium
  • 1 large jalape


Preheat oven to 325°. Heat 2 tablespoons olive oil in a large Dutch oven over high heat. Season the pork generously with salt and pepper, then sear it on all sides until thoroughly browned. Remove from pan and set aside.

Reduce flame to a moderately high heat. Add the remaining olive oil, then add mushrooms, shallots, onions, jalape

Updated Monday, March 7th, 2005

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2 Responses to Apple Braised Pork Shoulder

  1. Peggy Gilbert October 1, 2005 at 10:30 am #

    Absolutely the most succulent pork I’ve ever made

  2. nancy thomas January 30, 2010 at 9:46 am #

    This is the most succulent pork I have ever made. However, instead of using olive oil for the braise I use canola or grapeseed oil so I can braise the meat at a higher temperature. You can also serve the pork at room temperature with the re-heated sauce so it can work as a late supper…thin slices with roasted vegetables.

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