Slow-Cooked Pork Shoulder with Cider and Bay Leaves
Fall-apart tender pork shoulder slowly braised in apple cider with aromatic bay leaves, perfect for hearty Spanish-inspired meals. This spanish-inspired pork ready in about 260 minutes pairs pork shoulder, boneless, trimmed, apple cider, garlic cloves, smashed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs pork shoulder, boneless, trimmed
- 2 cups apple cider
- 6 cloves garlic cloves, smashed
- 3 leaves bay leaves
- 1 large onion, thickly sliced
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 3 sprigs fresh thyme sprigs
Instructions
- Step 1: Pat dry 3 lbs boneless pork shoulder and season thoroughly with 2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 4 minutes per side.
- Step 3: Remove pork and add 1 large thickly sliced onion and 6 smashed garlic cloves to the pot, sautéing for 5 minutes until softened and fragrant.
- Step 4: Return pork to the pot and pour in 2 cups apple cider. Add 3 bay leaves and 3 sprigs fresh thyme.
- Step 5: Cover the pot and transfer to a preheated oven at 300°F. Slow-cook for 3.5 to 4 hours until the pork is tender and easily shredded.
- Step 6: Remove pork from the pot and let rest 10 minutes before shredding with forks. Discard bay leaves and thyme from cooking liquid and spoon some of the braising liquid over the meat when serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Pork Shoulder with Cider and Bay Leaves take to make?
Total time is about 260 minutes (20 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Pork Shoulder with Cider and Bay Leaves?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep apple cider from drying out.
Can I substitute ingredients in Slow-Cooked Pork Shoulder with Cider and Bay Leaves?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Pork Shoulder with Cider and Bay Leaves for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Pork Shoulder with Cider and Bay Leaves?
Spanish pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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