Lexi Martone

Bourbon Apple Cider Braised Pork

October 18, 2017 0 Comments

Fall means apple picking. Apple picking means fresh apple cider. What goes great with apples? Pork.

So here we are.

This gives a whole new life to the dull and played out pork chops and apple sauce.
Mike loves apple cider. He could just sit down with a giant jug and a straw and be happy so I knew this was gonna be Mike approved… and I was 100% right.

My favorite way to drink apple cider is heated up with some Fireball but I thought that was a bit aggressive for this dish. Next best thing?..throw some bourbon in that shit. We’ll save the Fireball for the cocktails…

Bourbon and apple cider braised pork shoulder with butternut squash puree and blackened brussel sprouts with a hint of garlic and cumin.

This dish is literally Fall on a plate. The cider is sweet with a kick of heat from the chili flakes, salt from the pork, nuttiness from the squash and some warmth from the cumin and bourbon. It makes me wanna go sit by a firepit with my Fireball cider.

I’m watching Masterchef as I write this which is inhibiting my ability to focus on typing… Guess my multitasking skills aren’t on point today. Theres not much else to say about this anyways.. It’s easy. It’s fricken delicious and it’s perfect for this time of year.. so if you want a bite of Fall on a plate.. start cookin.

I’m turning my attention back to Gordon screaming his head off on my tv.

Bourbon Apple Cider Braised Pork

Bourbon Apple Cider Braised Pork


  • 4lbs boneless pork shoulder, cut in 3-4 inch pieces
  • 1 tablespoon oil
  • 1 onion
  • 1 large carrot, diced
  • 3 garlic
  • Handful fresh sage, chopped
  • 10 sprigs Thyme
  • 1/2 cup bourbon
  • 1/2 gallon apple cider
  • 3 cups chicken stock, low sodium/unsalted
  • 1/3 cup apple cider vinegar
  • 1/4 tsp red pepper flakes
  • 1/8 tsp chipotle chile powder


  1. Preheat oven to 325F.
  2. Season pork with salt and pepper. Heat a cast iron dutch oven over high heat. Add tbs of olive oil and heat until smoking. Sear pork on all side, work in batches as to not overcrowd the pan. Set pork aside.
  3. Add onions and carrots to pot and saute 4-5 min. Add garlic and saute until onions are soft.
  4. Add sage and saute until fragrant.
  5. Turn down heat, add bourbon and flambe to burn off alcohol.
  6. Add cider and bring to a boil.
  7. Add stock, apple cider vinegar, thyme, chile powder, and red pepper flakes. Bring to a boil and simmer for 4-5 min. Season with salt to taste.
  8. Add pork back to pot and cover. Place in oven and cook for 3-3.5 hours or until pork is tender.