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Cider-Braised Pork Shoulder with Caramelized Onions

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This cider-braised pork shoulder is a wonderful example of how slow cooking can transform simple ingredients into a sophisticated, savoury meal. By gently simmering the pork in unfiltered apple cider, the meat becomes incredibly tender while the onions melt down into a rich, naturally sweet sauce. It is a hearty, comforting dish that relies on depth of flavour rather than added sugars, making it a brilliant addition to your weekend repertoire.

As a diabetes-friendly main course, this recipe prioritises lean protein and uses the natural acidity of the cider to balance the richness of the pork. The caramelised onions provide a silky texture that pairs perfectly with steamed green vegetables or cauliflower mash. It is a wholesome, homemade option for anyone seeking a nourishing dinner that the whole family will enjoy.

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Ingredients for Cider-Braised Pork Shoulder with Caramelized Onions

  • 1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)

  • 2 garlic cloves, cut into slivers

  • 2 tablespoons olive oil

  • 675g onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

  • 180ml unfiltered apple cider

How to make Cider-Braised Pork Shoulder with Caramelized Onions

Preheat oven to 163°C.

Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.

Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.

Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoons salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.

Stir in cider and return pork to pot.

Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.

Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 300g , 2 to 3 minutes, then season with salt and pepper and serve with pork.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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