Cider-Braised Pork Shanks and Cheeks
Ingredient and serving inspiration. Your finished dish will vary.
A covered braise transforms connective tissue into a rich, spoon-tender meal. Use shanks or cheeks and cook until tender. Serves 3–4.
Ingredients
- 2–3 pounds pork shanks or cheeks
- 1 tablespoon oil
- 1 onion, sliced
- 2 carrots, chopped
- 1 cup dry cider or apple juice
- 1–2 cups stock
- 2 thyme sprigs
- Salt and pepper
Method
- Heat the oven to 325°F. Season the pork and brown in oil in a Dutch oven.
- Remove the pork briefly. Soften the onion and carrots, then add cider and scrape up the browned bits.
- Return the pork, add thyme and enough stock to come partway up the meat, and cover.
- Braise until fork-tender, checking after 2 hours and continuing as needed. Add liquid if the pan gets dry. The meat must reach at least 145°F; a tender braise will usually go well beyond that.
- Rest for at least 3 minutes. Skim excess fat from the sauce and serve with mashed potatoes.
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Cook with confidence
Use a food thermometer: whole pork chops, steaks and roasts need 145°F followed by at least a 3-minute rest; ground pork and fresh sausage need 160°F. For ham, follow its label: fully cooked ham from a USDA-inspected plant reheats to 140°F; other cooked ham and leftovers to 165°F. Raw fresh ham needs 145°F and a 3-minute rest.