Apple Cider-Braised Pork Shoulder
These Apple Cider-Braised Pork Shoulder delivers 1g protein and 77 calories per serving — a minimal-protein option best used as a calorie filler. Quick stovetop preparation yields 6 servings, maximizing prep efficiency around your primary protein sources. Use when building meals where chicken or beef provides the protein anchor and this adds volume without protein overages.
Ingredients
- •Pork Loin
- •1 tablespoon kosher salt
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Shallot
- •Fennel Bulb
- •Garlic
- •½ teaspoon freshly cracked black pepper
- •Cayenne Pepper, Ground(1g)
- •Fennel Seeds, Dried(10g)
- •Apple Cider, Unfiltered(480g)
- •Vinegar, Apple Cider(10g)
- •Low Sodium Chicken Broth(480g)
- •Apple, Granny Smith
Instructions
- 1Pat the pork loin completely dry with paper towels and season all over with salt and black pepper.
- 2Heat the olive oil in a large Dutch oven over high heat until shimmering. Sear the pork on all sides until deeply browned, about 4 minutes per side. Transfer to a plate.
- 3Reduce heat to medium. Add the shallot and fennel bulb to the Dutch oven and cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Transfer vegetables to a separate plate.
- 4Add the cayenne pepper, fennel seeds, apple cider, apple cider vinegar, and chicken broth to the Dutch oven. Increase heat to high and bring to a boil, scraping up browned bits from the bottom—cook 2–3 minutes until fully combined. Return the pork to the Dutch oven, nestling it so the liquid comes halfway up the sides.
- 5Cover the Dutch oven with a tight-fitting lid and transfer to a 350°F oven. Braise for 2 hours until the pork is very tender and shreds easily with a fork.
- 6Remove from oven, add the apples and cooked vegetables back to the Dutch oven, cover, and return to the 350°F oven for 30 minutes until the apples are fork-tender.
- 7Remove from oven and let the pork rest for 10 minutes. Shred or slice the pork into bite-sized pieces and divide evenly into 6 airtight containers while hot, distributing the apples, vegetables, and braising liquid equally among them.
- 8Cool to room temperature before sealing and refrigerating.
Nutrition — Per Serving
77
calories
1g
protein
3g
fat
- Carbohydrates
- 13g
- Saturated fat
- 0.4g
- Sodium
- 106 mg
- Dietary fiber
- 2.4g
6 servings per batch · ~166g each
Macro data sourced from USDA FoodData Central
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How much protein does Apple Cider-Braised Pork Shoulder have per serving?
This recipe contains 1g of protein per serving with 77 calories, making it a side or sauce component rather than a primary protein source. It's 13g carbs per serving, so it functions as a carbohydrate-based condiment or braising liquid.
How long does Apple Cider-Braised Pork Shoulder take to prep?
Labeled as quick prep, this braised pork yields 6 servings on the stovetop, allowing you to batch-prepare a large quantity in a single cooking session. This is ideal for using as a flavor-enhancing component across multiple meals throughout the week.
Is Apple Cider-Braised Pork Shoulder good for muscle gain?
This recipe is not recommended as a primary protein source for muscle gain, as it delivers only 1g protein per serving. It works best paired with a high-protein main dish to add flavor and carbs without contributing meaningful protein toward daily totals.
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