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  • Cider Braised Pork Shoulder – Simply Scratch

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    This Cider Braised Pork Shoulder is so tender and delicious. A seared bone-in pork shoulder cooks low and slow with vegetables and herbs in an apple cider broth. I like serve this over mashed potatoes or whipped butternut squash for the ultimate comfort fall dinner.  Yields 6 to 8 servings.

    Cider Braised Pork Shoulder

    Ever since the first cold wisps of fall I’ve been dying to braise something. Anything. Everything.

    So last week I picked a beautiful sunny yet slightly chilly day, I hit play on my favorite playlist and took out my favorite dutch oven.

    If I had to pick my favorite thing to braise, it would be a pork shoulder. Or venison. But being that I had a pork shoulder that I had planned to throw in the slow cooker to make carnitas with, but didn’t because that would involve me going down into our basement storage area and find it, and well, as you can see I’d rather braise in my Staub.

    Cider Braised Pork ShoulderCider Braised Pork Shoulder

    Being that I live in Michigan there’s a cider mill right around the corner from us,  so come fall, we always have apple cider in our fridge. Therefore I knew exactly what I was making for dinner with my pork shoulder – and it wasn’t sandwiches.

    Ingredients for Cider Braised Pork ShoulderIngredients for Cider Braised Pork Shoulder

    To Make This Cider Braised Pork You Will Need:

    • avocado oil
    • bone-in pork shoulder
    • kosher salt
    • freshly ground black pepper
    • onion
    • carrots
    • celery
    • garlic
    • apple cider
    • low-sodium chicken broth
    • fresh thyme sprigs
    • rainbow carrots

    pat pork dry with paper towelpat pork dry with paper towel

    Prep The Pork Shoulder:

    Preheat your oven to 300°F (or 150°C).

    Always pull a large piece of meat 30 to 60 minutes before searing it. Doing this will take the chill off of it, because you don’t ever want to sear cold meat. Next pat it dry with paper towels.

    oil in large dutch ovenoil in large dutch oven

    Then place 2 tablespoons of avocado oil into a large 7-quart Dutch oven and heat to medium-high.

    season every side with salt and pepperseason every side with salt and pepper

    While the pot is preheating season all sides of the pork shoulder generously with kosher salt and black pepper.

    add oil to large dutch oven and sear on all sidesadd oil to large dutch oven and sear on all sides

    Next, sear the meat for 3 to 5 minutes on all sides.

    seared pork shoulder in potseared pork shoulder in pot

    If the roast is sticking, give it another minute and try again.

    prep veggiesprep veggies

    While your searing the pork, roughly chopped up 1 large onion, 2 carrots, 2 celery stalks and then smash and peel 4 large cloves of garlic.

    remove seared pork, transfer it to a plate and set off to the sideremove seared pork, transfer it to a plate and set off to the side

    Once you’ve seared the pork, remove to a clean plate and set off to the side.

    add veggies to pot and scrape bottom of the pot with a wooden spatulaadd veggies to pot and scrape bottom of the pot with a wooden spatula

    Next add in all the chopped vegetables and garlic, and use a wooden spatula to stir while scraping the bottom of the pot.

    nestle the seared pork into the pot with the veggiesnestle the seared pork into the pot with the veggies

    Nestle the pork shoulder into the vegetables in the pot.

    pour in apple cider and brothpour in apple cider and broth

    Pour in 2 cups of apple cider and 1 cup low-sodium chicken broth.

    add in sprigs of thymeadd in sprigs of thyme

    Lastly, add in 8 sprigs of fresh thyme.

    cover and braise for 3 hourscover and braise for 3 hours

    Cover and slide into your preheated oven for 3 hours.

    prep rainbow carrotsprep rainbow carrots

    In the last 10 minutes of cooking, prep 10 rainbow carrots. If you can’t find them, you can of course use regular carrots.

    cider braised pork shoulder in potcider braised pork shoulder in pot

    After braising for 3 hours, remove the pot from the oven and preheat your oven to 375°F (or 190°C). The pork will be fall-apart-tender and your home should be smelling incredible.

    remove pork shoulder to cutting boardremove pork shoulder to cutting board

    Carefully remove the pork shoulder to a carving board with a juice groove. I use tongs and a large spatula to help lift it out of the pot. Remove the bone and discard.

    cut pork into 8 large chunkscut pork into 8 large chunks

    Use a knife to cut into 8 large chunks. If it falls apart while cutting it (which it may very well) no worries.

    bowl of veggies from potbowl of veggies from pot

    Using a slotted spoon, remove the veggies, garlic and thyme stems and transfer to a bowl. They’ve done their job flavoring the braising liquids. Allow these to cool before throwing away.

    strain braising liquids into a fat separatorstrain braising liquids into a fat separator

    Pour the braising liquids into a fat separator. After a few minutes, the fat will rise to the top.

    pull spout from fat separator and pour in only the braising liquidspull spout from fat separator and pour in only the braising liquids

    Pull the plunger out of the spout and pour the braising liquids back into the pot leaving the fat in the separator cup.

    add the braised pork back inadd the braised pork back in

    Use tongs to add the pork back into the pot with the braising liquids.

    add in the rainbow carrotsadd in the rainbow carrots

    Then add in the rainbow carrots. Place the pot, leaving it uncovered, back into the oven for 50 to 60 minutes or until the carrots are fork tender.

    Cider Braised Pork Shoulder in pot with parsleyCider Braised Pork Shoulder in pot with parsley

    The carrots will cook and the pork will get a little crispy on the top.

    Cider Braised Pork ShoulderCider Braised Pork Shoulder

    Serve the cider braised pork and tender carrots over mashed potatoes, cauliflower puree or whipped butternut squash.

    Cider Braised Pork ShoulderCider Braised Pork Shoulder

    Spoon some of the apple cider braising liquids over top and season with a little freshly ground black pepper, and a sprinkle of chopped fresh parsley and thyme.

    This luscious and tender cider-braised pork is simple, scrumptious and perfect for cooler fall or chilly winter days.

    Cider Braised Pork ShoulderCider Braised Pork Shoulder

    Enjoy! And if you give this Apple Cider Braised Pork Shoulder recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cider Braised Pork ShoulderCider Braised Pork Shoulder

    Yield: 8 servings

    Cider Braised Pork Shoulder

    A seared bone-in pork shoulder cooks low and slow with vegetables and herbs in an apple cider broth. I like serve this over mashed potatoes or whipped butternut squash for the ultimate comfort fall dinner.  Yields 6 to 8 servings.

    Prep Time: 25 minutes

    Cook Time: 3 hours 50 minutes

    Total Time: 4 hours 15 minutes

    • 2 tablespoons avocado oil
    • 4 pounds bone-in pork shoulder
    • kosher salt
    • freshly ground black pepper
    • 1 large yellow onion, chopped
    • 2 carrots, roughly chopped
    • 2 ribs celery, roughly chopped
    • 3 cloves peeled fresh garlic, smashed
    • 2 cups apple cider
    • 1 cup low-sodium chicken broth
    • 8 sprigs fresh thyme
    • 10 rainbow carrots, cut into 1/2 inch pieces (or use regular)
    • 1 tablespoon chopped fresh parsley leaves

    • Preheat your oven to 300°F (or 150°C).

    • Always pull a large piece of meat 30 to 60 minutes before searing it. Doing this will take the chill off of it, because you don’t ever want to sear cold meat. Next pat it dry with paper towels.

    • Then place 2 tablespoons of avocado oil into a large 7-quart Dutch oven and heat to medium-high. While the pot is preheating season all sides of the pork shoulder generously with kosher salt and black pepper.

    • Once the oil is hot, sear the pork for 3 to 5 minutes on all sides. While your searing the pork, roughly chopped up 1 large onion, 2 carrots, 2 celery stalks and then smash and peel 4 large cloves of garlic.Once you’ve seared the pork, remove to a clean plate and set off to the side.

    • Next add in all the chopped vegetables and garlic, and use a wooden spatula to stir while scraping the bottom of the pot. Nestle the pork shoulder into the vegetables in the pot. Pour in 2 cups of apple cider and 1 cup low-sodium chicken broth. Lastly, add in 8 sprigs of fresh thyme. Cover and slide into your preheated oven for 3 hours.

    • In the last 10 minutes of cooking, prep the rainbow carrots. After braising for 3 hours, remove the pot from the oven and preheat your oven to 375°F (or 190°C). Carefully remove the pork shoulder to a carving board with a juice groove. I use tongs and a large spatula to help lift it out of the pot. Remove the bone and discard. Use a knife to cut into 8 large chunks. If it falls apart while cutting it (which it may very well) no worries.

    • Using a slotted spoon to remove the veggies, garlic and thyme stems and transfer to a bowl, let cool before discarding. Pour the braising liquids into a fat separator. After a few minutes, the fat will rise to the top. Pull the plunger out of the spout and pour the braising liquids back into the pot leaving the fat in the separator cup.

    • Use tongs to add the pork back into the pot with the braising liquids. Then add in the rainbow carrots. Place the pot, leaving it uncovered, back into the oven for 50 to 60 minutes or until fork tender.

    • Serve the cider braised pork and tender carrots over mashed potatoes, cauliflower puree or whipped butternut squash. Spoon some of the apple cider braising liquids over top and season with a little freshly ground black pepper, and a sprinkle of chopped fresh parsley and thyme.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 317kcal, Carbohydrates: 18g, Protein: 29g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 93mg, Sodium: 189mg, Potassium: 916mg, Fiber: 3g, Sugar: 11g, Vitamin A: 15430IU, Vitamin C: 11mg, Calcium: 71mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American

    This recipe was originally posted on October 21, 2014 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Oven Braised Beef Stew – Simply Scratch

    Oven Braised Beef Stew – Simply Scratch

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    This one-pot, Oven Braised Beef Stew is filled with hunks of browned beef and vegetables like potatoes, carrots, mushrooms and green beans along with fresh herbs and garlic in a rich and deeply flavorful gravy. Yields 10 (1½-cup) servings.

    Oven Braised Beef Stew

    Boy is it getting cold out side!

    When the temperatures start to drop, I do not want to leave the house. I want to be holed up in comfy clothes with a good book or movie, endless cups of coffee and eating cozy comforting dishes like soup or stew.

    This oven braised beef stew is easy, delicious and comforting. Beautifully browned beef with lots of veggies, herbs and garlic in a deeply rich and brown gravy, all made in one pot. Typically I serve this crusty sourdough bread, or with no-knead bread or a grilled cheese sandwich.

    Oven Braised Beef StewOven Braised Beef Stew

    It’s just what you need during these cold weather months.

    Oven Braised Beef Stew ingredientsOven Braised Beef Stew ingredients

    To Make This Braised Beef Stew You Will Need:

    • avocado oil – Or use any neutral oil made for high temperature cooking/roasting like extra light olive oil
    • bottom round roast – A lean cut of beef that is best for braising or cooking low and slow.
    • steak seasoning – I like Simply Organic Chophouse or Kinder’s steak seasoning.
    • dry red wine – Like malbec, merlot or pinot noir. Use a wine that you like to drink.
    • yellow onion – Adds a sweet and subtle onion flavor to the stew.
    • celery – Lends earthy flavor and delicious texture.
    • carrots – Adds color and subtle sweetness.
    • mushrooms – Add delicious earthy flavor and texture. Use baby Bella (cremini) or white button mushrooms.
    • russets potatoes – I like to use them because their starches help thicken the stew.
    • green beans – I like to use fresh, however frozen can be used as well.
    • garlic – Adds distinct punchy flavor.
    • thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
    • rosemary (fresh) – Adds a pine-like or woodsy flavor with notes of  lemon, pepper and sage.
    • bay leaves – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
    • beef stock – The base of the stew, use fat free homemade or high-quality store-bought stock.
    • tapioca flour (finely ground) – A great gluten-free thickener.
    • Worcestershire sauce – Adds some depth and flavor. Use homemade or store-bought.
    • kosher salt – This will draw out flavor of the vegetables and seasons the soup.
    • black pepper – Adds some subtle bite and flavor.
    • parsley leaves – Adds herbaceous freshness and a pop green – for garnish.

    beefbeef

    Prep The Beef:

    Preheat your oven to 250℉ (or 120℃).

    Then cube up a 2-1/2 to 3 pounds of a bottom round roast into roughly 1-1/2 inch pieces. I like to slice it into steaks, then cut each steak into long strips and then cube into pieces. Just like how I did it in this post. Personally, I like to cut my own stew meat because do you really know what cut of meat you’re getting in the pre-cut package labeled “stew meat”?

    add steak seasoning to cubed beefadd steak seasoning to cubed beef

    Next, add the cubed beef into a bowl and season with 2 generous tablespoons of steak seasoning. I like to use Kinder’s buttery steak seasoning (not sponsored).

    Toss to combineToss to combine

    Toss well to combine.

    work in batches searing beef on all sideswork in batches searing beef on all sides

    Heat 2 tablespoons avocado oil in a large 7-quart (or larger) dutch oven. Then work in batches, searing the meat on all sides until deep golden.

    seared beef in potseared beef in pot

    The rich color and deep flavor of this braised beef stew is because of the searing of the beef well.

    seared beef on plateseared beef on plate

    Transfer the deeply caramelized meat to a clean plate and repeat with the remaining pieces. For me I did this in 3 batches total and it took me about 20-25 minutes.

    veggie prep plate 1veggie prep plate 1

    Prep the Vegetables:

    While the beef is searing, I prep the remaining vegetables. You will need 2 medium yellow onions (roughly chopped) , 4 short stalks of celery (sliced), 3 to 4 large carrots that have been cut into pieces and 2 medium russets (cut into 1-1/2 inch pieces).

    veggie prep plate 2veggie prep plate 2

    You will also need 1 (8 ounce) package of cremini or white button mushrooms (cleaned and halved), 6 ounces fresh green beans (trimmed and cut in half ), 4 peeled and roughly chopped cloves fresh garlic.

    stir and cook 2 minutesstir and cook 2 minutes

    Build The Stew:

    Then reduce the heat to medium, and add in the onions and garlic. Stir and cook for 2 minutes.

    pour in wine and scrape bottom of potpour in wine and scrape bottom of pot

    Pour 1/2 cup dry red wine (I’m using pinot noir) into the pot and use a wooden spatula to scrape up the browned bits on the bottom of the pot.

    add in herbsadd in herbs

    Immediately tossing all the meat back in, along with any juices that accumulated on the plate. Next add in the onions, celery, carrots, mushrooms, potatoes and green beans. Then place 4 springs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves on top.

    Whisk stock with Worcestershire and tapioca flourWhisk stock with Worcestershire and tapioca flour

    Quickly whisk together 1/4 cup of tapioca flour in with the 6 cups beef broth and 1 tablespoon Worcestershire.

    NOTE: I can easily find tapioca flour and my local grocery store but if you’re having trouble finding it, I’ve linked it in the recipe printable.

    pour into potpour into pot

    Then pour it all into the pot.

    cover and braisecover and braise

    Cover with a heavy lid and bring to a boil before sliding into your preheated oven for 2-1/2 to 3 hours.

    Oven Braised Beef StewOven Braised Beef Stew

    Once the vegetables and meat are perfectly tender, remove the herb stems and bay leaves. At this point, if you find that the stew could use more broth, add it now and heat if necessary on the stove top.

    I wish you could smell this!

    remove herbs and season to tasteremove herbs and season to taste

    Season with kosher salt and freshly ground black pepper to taste.

    Oven Braised Beef StewOven Braised Beef Stew

    As you’d expect, this braised beef stew fills your home with the most intoxicating aroma. And on days when the weather chills you to the bone, this stew is a warm hug – thawing you from the inside out in the best way possible.

    Oven Braised Beef StewOven Braised Beef Stew

    Ladle stew into bowls and top with freshly ground black pepper, minced parsley and serve with crusty sourdough bread.

    Oven Braised Beef StewOven Braised Beef Stew

    How To Store Beef Stew:

    Allow the beef stew to cool completely before storing in an air-tight container or containers and refrigerate.

    How long Will Beef Stew Last In The Fridge?

    If stored properly, beef stew should last for up to 3 to 4 days.

    Can Beef Stew Be Frozen?

    Yes! In fact,  I like to use tapioca flour because it’s more stable when freezing and doesn’t cause watery separation when reheated.

    How To Freeze Beef Stew:

    Once the beef stew has cooled, transfer to freezer safe containers leaving 1/4 to 1/2-inch of space to allow for expansion when freezing. Reheat slowly on the stove top until hot.

    Oven Braised Beef StewOven Braised Beef Stew

    Enjoy! And if you give this Oven Braised Beef Stew recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Oven Braised Beef StewOven Braised Beef Stew

    Yield: 10 servings

    Oven Braised Beef Stew

    This one-pot, Oven Braised Beef Stew is filled with hunks of browned beef and vegetables like potatoes, carrots, mushrooms and green beans along with fresh herbs and garlic in a rich and deeply flavorful gravy. Yields 10 (1½-cup) servings.

    Prep Time: 35 minutes

    Cook Time: 4 hours

    Total Time: 4 hours 35 minutes

    • 2 to 3 tablespoons avocado oil, or extra light olive oil
    • 2½ to 3 pounds bottom round roast, cut into 1½ inch pieces (see notes)
    • 2 (heaping) tablespoons steak seasoning, I use Kinder’s Buttery Steak Seasoning
    • 1/2 cup dry red wine, like malbec, merlot or pinot noir
    • 2 medium yellow onions, roughly chopped
    • 4 short stalks celery, sliced
    • 3 to 4 carrots, roughly chopped
    • 8 ounces mushrooms, cremini or white button, cleaned and cut in half
    • 2 medium russet potatoes, unpeeled, cut into 1½-inch pieces
    • 6 ounces fresh green beans, trimmed and cut in half
    • 4 cloves garlic, peeled and chopped
    • 4 sprigs fresh thyme
    • 2 sprigs fresh rosemary
    • 2 bay leaves
    • 6 cups beef stock, or more if desired.
    • 1/4 cup fine ground tapicoa flour
    • 1 tablespoon Worcestershire sauce
    • kosher salt, to taste
    • freshly ground black pepper, to taste
    • chopped parsley leaves, for garnish

    • Preheat your oven to 250℉ (or 120℃).

    • Heat the oil in a 7-quart or larger dutch oven on medium high heat.

    • Meanwhile, add the beef to a bowl and toss with the steak seasoning. Work in batches searing the meat on all sides until deep golden brown, transferring it to a clean plate and repeating with the remaining pieces.

    • Reduce the heat under the dutch oven to medium-low and add in the onions and garlic. Stir and cook for 2 minutes. Pour in the wine and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the browned meat back in the pot along with any juices that accumulated, and the remaining vegetables and garlic, stirring to combine.

    • In a large liquid measuring cup, combine the beef stock, Worcestershire and tapioca. Pour the mixture into the pot, add in the bay leaf and lay the fresh herbs on top. Cover and increase the heat to high and bring it to a boil then slide the pot into your oven and braise for 2½ to 3 hours.

    • Once braised, remove pot from oven and uncover. At this point, if you find that the stew could use more broth, add it now and heat if necessary on the stove top.Remove the herbs and bay leaf and season with salt and pepper to taste.

    • Ladle stew into bowls and top with chopped fresh parsley and serve with crusty torn bread or a grilled cheese. sandwich.

    • See blog post for storing and freezing instructions.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    How to Cut A Roast Into Stew Meat: First slice it into steaks, then cut each steak into long strips and then cube into pieces.

    Serving: 1.5cups, Calories: 287kcal, Carbohydrates: 19g, Protein: 31g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 70mg, Sodium: 389mg, Potassium: 1054mg, Fiber: 2g, Sugar: 4g, Vitamin A: 3205IU, Vitamin C: 9mg, Calcium: 69mg, Iron: 4mg

    Author: Laurie McNamara

    Course: Soups, Stews & Chilis

    Cuisine: American

    This recipe was originally posted on December 12, 2016 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Apple Cider Braised Pork Recipe [+Video] – Oh Sweet Basil

    Apple Cider Braised Pork Recipe [+Video] – Oh Sweet Basil

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    This braised pork recipe is a flavor-packed pork dish braised in apple cider and chicken stock until fork tender. We also add some fresh herbs, roasted garlic and onions for even more rich flavor.

    Combining the savory pork with the sweet apple cider and apple slices makes this the perfect comfort food for a cool fall evening!

    Recommended Equipment

    Before You Begin…

    We will start by getting the pork ready to be braised. Pat dry the chunks of pork shoulder and season them with salt and pepper. Then you will brown the chunks on all sides. This locks in the juices and adds so much flavor to the pork. Don’t skip this step!

    What is Braising?

    Braising a method for cooking meat. It uses a combination of both wet and dry heat to cook the meat until it is super tender and saucy. In this recipe we sear the pork using a dry heat, and then the pork is cooked in a little bit of liquid (wet heat) over a longer period of time. Braising creates deep and rich flavors and fall apart tender meat. It’s one of my favorite ways to cook meat.

    What Do I Need to Make Apple Cider Braised Pork?

    Here are the items you will need to make this recipe:

    • Pork Butt: I prefer to buy a bone-in pork butter because it has better flavor and then cut it off the bone into large chunks for this recipe.
      • PRO TIP: I buy a big pork butt and chop it in half, remove the bone and then quarter each half and freeze them in two bags for two separate rounds of braised pork.
    • Canola Oil: used to brown the pork chunks
    • Braising Liquid: Apple Cider, Chicken Stock, Apple Cider Vinegar, Dark Brown Sugar, Dijon Mustard, Salt and Pepper
    • Aromatics: Garlic, Rosemary, Thyme, and Red Onion
    • Butter: adds richness and flavor to the pork while keeping it moist
    • Granny Smith Apples: added for the last little bit of cooking to add more flavor and they make a delicious addition to the meal

    This is meant to just be an overview of the ingredients. Keep scrolling down to the recipe card to see all the measurements needed for each ingredient.

    a photo of a large dutch oven full of chunks of partially cooked pork butter, slices of red onion, fresh sprigs of rosemary and time all sitting in a braising liquid.

    How to Make Braised Pork

    One of the things I love about this recipe is that is a one-pot meal! Everything can be browned, braised and served right from this one dutch oven. Here are the steps for making this recipe:

    1. Prep: Preheat the oven. Pat the pork dry and season with salt and pepper.
    2. Sear: Brown the pork on all sides in a little oil in a large dutch oven (see section below if you don’t have a dutch oven).
    3. Braising Liquid: While the pork sears, whisk together all the ingredients for the braising liquid.
    4. Combine: Once the pork is seared on all sides, pour the braising liquid in and add the herbs, onions, head of garlic and butter.
    5. Braise: Cover the pot and place in the oven to cook low and slow. Flip the pork halfway through the braising time.
    6. Apples: Peel, core and slice the apples into wedges and add them the pot to cook for another hour or so.
    7. Rest: Remove the pot from the oven let the cooked pork rest in the sauce for about 20 minutes.
    8. Final Touches: Squeeze the roasted garlic out of the peels, smash the cloves and mix them into the sauce.
    9. Serve: Slice or shred the pork and serve with the apples, onions and sauce spooned over the top.

    The full detailed instructions for making this recipe can be found in the recipe at the end of this post. You can also save or print the recipe from there.

    What If I Don’t Have a Dutch Oven?

    If you don’t have a dutch oven, or another oven safe pot with a lid, sear the pork in a skillet on stove and move the pork to a deep casserole dish. Pour the braising liquid over the top and add the rest of the ingredients. Then cover with foil and bake in the oven as the directions state.

    a photo of a large dutch oven full of partially cooked chunks of pork shoulder and apple slices all sitting in a braising liquid.

    Why is My Pork Shoulder Tough?

    Pork shoulder can be quite tough if it isn’t cooked properly. If your pork is tough, it probably just needs more cooking time. Braising a pork shoulder over a long period of time breaks down the collagen down creating tender, fall apart pork.

    What’s the Difference Between Pork Shoulder and Pork Butt?

    There is no difference! Pork shoulder and pork butt are the same thing. Pork shoulder actually comes from the pig’s shoulder, so where in the world does pork butt come from? The name “pork butt” dates back to Colonial times when Boston butchers would pack the pork shoulder in barrels that they called butts. 

    Here are some other names that you might see tossed around for pork shoulder:

    • Picnic shoulder
    • Pork butt
    • Boston butt
    • Boston shoulder
    • Fresh pork butt
    • Boston butt roast
    • Shoulder roast
    a close up photo of a piece of braised pork butt sitting in a rich braising liquid surrounded by large slices of red onion and fresh herbs

    What to Serve with Braised Pork Butt?

    Going right along with the comfort food theme, we love this pork over the top of creamy mashed potatoes! The braising liquid becomes the most scrumptious sauce! Here are a few ideas of what to serve with this recipe:

    Why You Will Love This Recipe

    Easy: Besides browning the pork, all you have to do with this recipe is add ingredients to a pot and let it braise in the oven for a few hours. It couldn’t be easier! And it can all be done in one pot!

    Comfort Food: This braised pork recipe just calls for cool fall evening with the fam or dear friends. It warms the belly and the soul!

    Budget-Friendly: Pork shoulder is one of the most affordable meats out there and you can usually get pretty good deals on at Costco or at the grocery store. Pretty much all the rest of the ingredients are pantry or produce staples.

    Impressive: The finished recipe looks like something you would order at a fancy restaurant that took hours to make. You dinner guests will be totally impressed and only you will know how totally simple it was.

    Storing and Reheating

    Store leftover braised pork shoulder in the refrigerator in an airtight container. It will keep for 4-5 days.

    This recipe also freezes quite well. Let it cool completely and then store it in a freezer safe container or ziploc bag. Lay it flat in the freezer. It will keep for up to 3 months. Let it thaw in the fridge overnight before reheating.

    Reheat refrigerated braised pork on the stove top or in the oven in a dutch oven until heated through. Add more liquid if needed.

    a photo of a large serving dish full of pieces of braised pork, apple slices, red onion slices and topped with fresh herbs with two forks sitting on the side of the plate.

    I’m not sure why pork with apple is such a heavenly combination but it shines in this apple cider braised pork recipe. Savory tender fork braised with onions, apple cider, chicken stock and fresh herbs will practically melt in your mouth with every bite.

    More Pork Recipes to Die for:

    Prep Time: 30 minutes

    Cook Time: 4 hours

    Resting Time: 20 minutes

    Total Time: 4 hours 50 minutes

    Prevent your screen from going dark

    • Preheat an oven to 325. Pat the pork pieces dry with a paper towel and season with kosher salt and pepper.

      5 lb Pork Butt, Kosher Salt, Black Pepper

    • Heat the oil in a large dutch oven over medium-high heat. Once the oil is hot, put the pork in, in a single layer. Sear for 4-5 minutes per side until the pork is deeply browned. Repeat on each side.

      2 Tablespoons Canola Oil

    • While the pork is searing, whisk together the apple cider, chicken stock, vinegar, brown sugar, mustard and a pinch of salt and pepper and set aside.

      2 1/2 Cups Apple Cider, 1 1/2 Cups Chicken Stock, 2 Tablespoons Apple Cider Vinegar, 2 Tablespoons Dark Brown Sugar, 2 teaspoons Dijon Mustard, Kosher Salt, Black Pepper

    • Once the pork is browned all over, pour in the braising liquid. Arrange the herbs and onions around the pork in a pan. Place the garlic head in the pot with the pork, and the butter on top of the pork. Cover and place in the oven.

      1 Head Garlic, 3 Sprigs Rosemary, 4 Sprigs Thyme, 1 Red Onion, 1 Tablespoon Butter

    • Braise for 3 hours, start checking at 2 1/2 hours for boneless), flip the pork halfway through. Once the pork is just shy of fork tender, remove the pork from the oven and arrange the apples around the pork. Cover and return to the oven for 50 minutes to 1 hour.

      2 Granny Smith Apples

    • The pork should be very tender at this point. Remove the pork and let it rest 20 minutes before serving.

    • Squeeze the garlic cloves out, smashing them as you do and add back into the broth. Serve with the apples, onions and sauce over the pork.

    Calories: 4126kcalCarbohydrates: 175gProtein: 439gFat: 175gSaturated Fat: 56gPolyunsaturated Fat: 24gMonounsaturated Fat: 79gTrans Fat: 1gCholesterol: 1402mgSodium: 2234mgPotassium: 9424mgFiber: 14gSugar: 129gVitamin A: 774IUVitamin C: 46mgCalcium: 525mgIron: 31mg

    Author: Sweet Basil

    Course: All of the Best Pork Recipes on the Internet

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  • Brisket Chili – 5 Different Ways – Oh Sweet Basil

    Brisket Chili – 5 Different Ways – Oh Sweet Basil

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    Our chili recipes are some of the most popular out there, so it was time to share our mega tasty Traeger smoked brisket chili! And we are sharing 5 different ways to make it – stove top, oven braised, smoker, slow cooker or Instant Pot.

    The smoky flavor of the brisket with those bold chili flavors ands spices makes for an outrageously good bowl of chili. I love to top my bowl with shredded cheddar cheese and some sour cream.

    I mean, where do I even start? This smoked brisket chili recipe has been living in my brain for probably the past 5-6 years and it has taken me all this time to get it down on “paper”. How weird that we rarely use paper anymore. Remember all those calendars on walls and sticky notes of reminders?

    5 Different Ways

    Anyway, I always have leftover brisket, those things are huge and my children are small. Therefore, brisket chili. And you don’t need a ton for this recipe…just 1.5 lbs.

    I want to help you out so there will be five different versions explained. Please don’t get bugged! I will get questions about making it different ways so I’m just trying to anticipate that and help. The five different ways are stove top, oven braised, smoked, slow cooker and Instant Pot. Then there will be instructions for both uncooked brisket and leftover brisket for each method. Make sense? Sheesh, I hope so! Here we go…

    First, I will start by explaining how to brown uncooked brisket if you’re going to go that route…

    How to Brown Brisket for Chili

    1. Cube the pieces of raw brisket meat – Trim any hard fat as that will not melt away in the cooking process. Remember, the size of the meat is what you’ll be eating so we want no bigger than 2″ pieces (these will break down so you can smash them a bit, creating smaller pieces once cooked).
    2. Season the brisket with salt and pepper.
    3. Heat oil in the bottom of a cast iron dutch oven or large pot until shimmering. Cook the brisket in batches, never at once or it will end up cooking in liquid, aka boiled meat. Remove to a plate and proceed with the recipe of your choice, oven braised, smoked, or stove top. 

     Using Leftover Brisket for Chili

    If you have leftover brisket either from our smoked brisket recipe or our slow cooker brisket, your steps will be fewer…

    1. Because your meat is already prepared, start by cooking the veggies and seasonings first. 
    2. Add cubed brisket and all remaining ingredients to the pot and proceed with your cooking method of choice – stove top, oven braised, smoked, slow cooker or instant pot. 
    a photo of a large dutch oven full of brisket chili topped with melting shredded cheese and slice green onions with a large silver serving spoon resting on the edge of the pot.

    Brisket Chili – 5 Different Methods

    Let’s walk through each cooking method. Keep in mind that your cooking time is going to vary depending on cooking method and whether you start with previously cooked brisket.

    • {NOTE} If you are starting with uncooked brisket, your cook time will be longer.
    1. You will start by cooking the bacon until it is crisp and then moving it to a paper towel lined plate. Then add the onions and peppers and cook until tender.

    {Uncooked Brisket}

      2. If you’re using uncooked brisket, add the cubed meat that has been seasons with salt and pepper. Brown in batches according to the instructions above.

      3. Then add all the beef back to the pot and all the remaining ingredients.

    {Leftover Smoked Brisket}

    1. If you’re using previously cooked brisket, add it to the pot along with all the rest of the ingredients. Then you decide which method you are going to use…

    Stove Top Brisket Chili

    1. Prep the chili with either leftover or raw meat (browning the meat according to the instructions above). Once you’ve got everything in the pot, stir to combine.
      • Freshly Browned Brisket – Bring the chili to a simmer for 30 minutes over medium high heat, then set the heat to medium low and allow to continue cooking for 4-5 hours. Don’t be tempted to stop at hour 3 even though the meat is looking tender, 4-5 hours is the key.
      • Already Smoked Brisket- Bring the chili to a simmer for 10 minutes over medium high heat, then simmer on medium low for an additional 30-60 minutes or even all afternoon is fine- the preferred method for the best flavor.

    Oven Braised Brisket Chili

    1. Create the recipe following through the stove top method for the initial 10 minutes of a simmer.
      • Freshly Browned Brisket – Heat the oven to 350 and place the lid on the dutch oven or oven safe pot. Bake for 1 1/2 hours, remove the lid and cook for an additional 3 hours or until brisket is tender and falling apart. 
      • Already Smoked Brisket – Proceed per above and then add the lid and bake for 1 hour, remove the lid and bake for an additional 1 1/2-2 hours. 

    Smoked Brisket Chili

    1. Here’s where we bust out the Traeger smoker chili recipe. Using apple, or your preferred pellet mixture, heat the smoker to 275 with the lid closed.
      • Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Move the pot with a lid on it to the smoker and place directly on the grates, closing the lid and cooking for 45-60 minutes. Then turn the heat up to 350 and remove the lid. Cook for another 3- 4 hours. 
      • Already Smoked Brisket – Prepare the chili and simmer for 10 minutes. Place in a 275 degree smoker with the lid on for 30-45 minutes. Turn the heat up to 350, remove the lid and cook for another 1-2 hours for ultimate flavor.

    Slow Cooker Brisket Chili

    1. Sometimes the slow cooker just fits the schedule better than any other cooking method. Pull it out and set it to low temperature.
      • Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Pour everything into the slow cooker and cook on low for 6-8 hours.
      • Already Cooked Brisket – Prepare the chili as written allowing it to simmer for 10 minutes on the stove top. Move everything into the slow cooker and cook on low for 3-4 hours.

    Instant Pot Brisket Chili

    1. If you’re in a time crunch and want brisket chili fast, then the instant pot is your answer! Our original instant pot chili recipe is one of our most popular posts, so you for sure need to know how to how to make this brisket version in the IP.
    • Freshly Browned Brisket – Brown the brisket first either on the stove top or in the Instant Pot on saute mode. You can also cook the bacon and veggies either on the stove top or Instant Pot. Then add all the ingredients to the IP and cook on high for 70-75 minutes. Perform a quick release.
    • Already Cooked Brisket – Add all the ingredients to the Instant pot, close the valve, and cook on high pressure for 30 minutes. Perform a quick release.
    a close up photo of a white soup bowl full of homemade brisket chili topped with fritos, melting shredded cheese and slices of green onions.a close up photo of a white soup bowl full of homemade brisket chili topped with fritos, melting shredded cheese and slices of green onions.

    Does Chili Have To Have Beans?

    Traditional red chili does not contain beans. But, other chilis are made with beans and in the end it’s 100% up to you. I like beans in my chili to make it a little more hearty and filling so we can stretch it into leftovers. Plus I just like ’em. 

    What to Serve with Brisket Chili?

    I love to add some crunchy chips into my chili! Fritos or crushed up tortilla chips work great! I also rarely make chili without making a batch of our favorite cornbread. They just belong together!

    How Long Will Chili Keep?

    Chili can be stored in the refrigerator for 3-4 days.

    Can You Freeze Chili?

    Chili can be frozen for up to 6 months.

    Cool completely, place in a freezer safe container or heavy duty freezer bag and freeze.

    How Do You Reheat Chili?

    Reheat chili on the stove, in the oven or in the microwave until hot clear through.

    a photo of a bowl of brisket chili sitting on a circular wooden charger with two spoons sitting next to the bowl, fritos scattered around, and slices of fresh jalapeno.a photo of a bowl of brisket chili sitting on a circular wooden charger with two spoons sitting next to the bowl, fritos scattered around, and slices of fresh jalapeno.

    Brisket is so flavorful and tender. It is such a bold and brilliant addition to a chili recipe. If you end up with leftover brisket, make this brisket chili recipe! With instructions for making it 5 different ways, you can pick which method fits your schedule the best. Save a bowl for me!

    Here are some more CHILI RECIPES that you’ll love:

    Servings: 8

    Prep Time: 15 minutes

    Cook Time: 3 hours

    Total Time: 3 hours 15 minutes

    • 1.5 Pounds Beef Brisket, cut in 2 inch cubes
    • 6 Strips Bacon, good quality, chopped
    • 1 Can Kidney Beans, 15 oz., drained
    • 1 Can Pinto Beans, 15 oz., drained
    • 1 Can Black Beans, 15 oz., drained
    • 2 Cans Tomatoes, 15 oz. fire roasted with juice
    • 1 Can Tomato Paste, 6 oz.
    • 1 Red Onion, chopped
    • 1 Red Bell Pepper, seeded and chopped
    • 1 1/2 Jalapeños, seeded and minced *optional
    • 2-3 Cups Beef Stock
    • 1 1/2 teaspoons Oregano, dried
    • 2 1/2 teaspoons Cumin
    • 1-2 Teaspoons Kosher Salt, or to taste based on the smoked brisket
    • 1 teaspoon Black Pepper, ground
    • 2 teaspoon Smoked Paprika
    • 3 teaspoons Chili Powder
    • 1 Tablespoon Worcestershire Sauce
    • 1 Tablespoon Garlic, minced

    Prevent your screen from going dark

    • In a large pot cook the bacon until crisp, stirring often to cook evenly.

      6 Strips Bacon

    • Remove the bacon to a paper towel lined plate.

    • Add the onions and peppers and cook until tender.

      1 Red Onion, 1 Red Bell Pepper

    • Season all sides of the beef with salt and pepper and add to the pot. Brown the meat in batches, setting brown pieces aside until all the meat is browned.

      1.5 Pounds Beef Brisket, 1-2 Teaspoons Kosher Salt, 1 teaspoon Black Pepper

    • Add the meat back to the pot and all the remaining ingredients and 3/4 of the bacon and stir to combine.

      1 Can Kidney Beans, 1 Can Pinto Beans, 1 Can Black Beans, 2 Cans Tomatoes, 1 Can Tomato Paste, 1 1/2 Jalapeños, 2-3 Cups Beef Stock, 1 1/2 teaspoons Oregano, 2 1/2 teaspoons Cumin, 2 teaspoon Smoked Paprika, 3 teaspoons Chili Powder, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Garlic

    • Choose your preferred cooking method…

    Stove Top Method

    • Freshly Browned Brisket – Bring the chili to a simmer for 30 minutes over medium high heat, then set the heat to medium low and allow to continue cooking for 4-5 hours. Don’t be tempted to stop at hour 3 even though the meat is looking tender, 4-5 hours is the key.Total time: 4.5-5.5 hours
    • Already Smoked Brisket – Bring the chili to a simmer for 10 minutes over medium high heat, then simmer on medium low for an additional 30-60 minutes or even all afternoon is fine – the preferred method for the best flavor.Total Time: 40-60 minutes

    Smoked Method

    • Here’s where we pull out the Traeger. Using apple, or your preferred pellet mixture, heat the smoker to 275 with the lid closed.

    • Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Move the pot with a lid on it to the smoker and place directly on the grates, closing the lid and cooking for 45-60 minutes. Then turn the heat up to 350 and remove the lid. Cook for another 3- 4 hours.Total time: 4 hours 15 minutes – 5 hours 30 minutes
    • Already Smoked Brisket – Prepare the chili and simmer for 10 minutes. Place in a 275 degree smoker with the lid on for 30-45 minutes. Turn the heat up to 350, remove the lid and cook for another 1-2 hours for ultimate flavor.Total time: 1 hour 40 minutes – 2 hours 55 minutes

    Slow Cooker Method

    • Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Pour everything into the slow cooker and cook on low for 6-8 hours.Total time: 6 hours 30 minutes – 8 hours 30 minutes
    • Already Cooked Brisket – Prepare the chili as written allowing it to simmer for 10 minutes on the stove top. Move everything into the slow cooker and cook on low for 3-4 hours.Total time: 3 hours 10 minutes – 4 hours 10 minutes

    Instant Pot Method

    • Freshly Browned Brisket – Brown the brisket first either on the stove top or in the Instant Pot on saute mode. You can also cook the bacon and veggies either on the stove top or Instant Pot. Then add all the ingredients to the IP and cook on high for 70-75 minutes. Perform a quick release.Total time: 1 hour 30 minutes
    • Already Cooked Brisket – Cook the bacon and veggies in the Instant Pot on saute mode (this can also be done on the stove top). Add all the rest of the ingredients to the Instant pot, close the valve, and cook on high pressure for 30 minutes. Perform a quick release.Total time: 45 minutes

    • Regardless of what method you choose, serve with sour cream, cilantro, cheese and remaining bacon!!

      Sour Cream, Cilantro, Cheese

    Chili can be kept in the refrigerator for 3-4 days.

    Serving: 1CupCalories: 594kcalCarbohydrates: 16gProtein: 66gFat: 28gSaturated Fat: 10gCholesterol: 187mgSodium: 1233mgPotassium: 1498mgFiber: 5gSugar: 5gVitamin A: 1086IUVitamin C: 27mgCalcium: 53mgIron: 8mg

    Author: Sweet Basil

    Course: 50 of the Best Easy Soup Recipes for Families

    Cuisine: American

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    A bowl of the best brisketA bowl of the best brisket

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