Vinegar-Braised Pork with Sour Fruit Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-simmered pork shoulder braised in tangy vinegar and paired with a vibrant sour fruit chutney for a perfect balance of flavors. This latin american-inspired slow cooker ready in about 140 minutes pairs pork shoulder, apple cider vinegar, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 120 min Serves 6 Latin American cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat until shimmering. Add 2 lbs pork shoulder chunks and brown on all sides for 6-8 minutes.
  2. Step 2: Add 1 large chopped onion, 2 sliced carrots, and 4 smashed garlic cloves to the pot, stirring and cooking for 4 minutes until vegetables soften and become fragrant.
  3. Step 3: Pour in 1/2 cup apple cider vinegar, 1 cup water, 1/3 cup dried sour cherries, 2 tbsp brown sugar, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  4. Step 4: Bring mixture to a simmer, then reduce heat to low, cover, and cook gently for 2 hours until pork is tender and sauce thickens.
  5. Step 5: Stir in 1/4 cup chopped fresh cilantro before serving over rice or crusty bread.

Frequently asked questions

How long does Vinegar-Braised Pork with Sour Fruit Chutney take to make?

Total time is about 140 minutes (20 min prep + 120 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 Vinegar-Braised Pork with Sour Fruit Chutney?

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 pork shoulder from drying out.

Can I substitute ingredients in Vinegar-Braised Pork with Sour Fruit Chutney?

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 Vinegar-Braised Pork with Sour Fruit Chutney 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 Vinegar-Braised Pork with Sour Fruit Chutney?

Latin American slow cooker 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.

Related recipes