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
- 1Preheat the oven to 350°F with a rack in the center position.
- 2Pat the pork completely dry with paper towels and season all over with the salt.
- 3Heat the olive oil in a large Dutch oven over high heat. Once the oil is glistening, sear the pork shoulder on all sides until well browned, about 4 minutes per side. Transfer to a plate.
- 4Reduce the heat to medium. Add the shallot and fennel to the same Dutch oven and cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes. If the veggies begin to brown too quickly, add ¼ cup of the chicken stock to deglaze. Add the garlic and cook, stirring, until fragrant, about 1 more minute. Transfer the vegetables to a separate plate.
- 5Add the black pepper, cayenne, fennel seeds (if using), apple cider, apple cider vinegar, and chicken stock to the Dutch oven. Increase the heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan.
- 6Return the pork to the Dutch oven. The liquid should come about half way up the sides of the meat. Cover with a tight-fitting lid and transfer to the oven. Braise for 2 hours.
- 7Remove the Dutch oven from the oven and add the apples and cooked vegetables. Cover and return to the oven for another 30 minutes, or until the pork is tender and easily shreds.
- 8Let the pork rest for 10 minutes before slicing or shredding. Serve with the apples and vegetables, spoon the braising liquid over the top. Garnish with reserved fennel fronds, if desired.
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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