Cider-braised pork shoulder
Cider-braised pork shoulder is a hearty, slow-cooked dish where a fatty cut of pork is simmered for hours in hard cider, often with aromatic vegetables and herbs. The long, gentle cooking process breaks down the connective tissue, resulting in incredibly tender, flavorful meat that easily shreds. This method is a classic technique found in various forms across European and American cuisines.
🍽️ Nutrition at a glance
This dish is primarily high in protein and fat, with a moderate amount of carbohydrates depending on the cider and added ingredients. It provides significant amounts of B vitamins, zinc, and iron from the pork, with the cider adding a subtle fruit-based sweetness. A typical serving can range from 400 to 600 calories.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 32 g |
| Carbs | 18 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sugar | 12 g |
| Sodium | 650 mg |
| Potassium | 450 mg |
| Phosphorus | 280 mg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 1.2 mcg |
| Niacin (B3) | 8 mg |
| Selenium | 35 mcg |
| Zinc | 5 mg |
| Iron | 2.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The use of hard cider as a braising liquid is a fantastic example of using a fermented beverage to tenderize and add complex, fruity acidity that balances the richness of the pork. Nutritionally, the slow-cooking method makes the protein highly digestible and helps render out some of the fat, though the final calorie count depends heavily on how much of the cooking liquid is consumed.
