Apple Cider Braised Pork Pasta (Print View)

Apple cider-braised pork and cinnamon blend beautifully with pasta for a cozy autumn meal.

# Components:

→ Pork and Braising

01 - 1.5 pounds boneless pork shoulder, cut into large chunks
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 large carrot, diced
06 - 2 celery stalks, diced
07 - 1 cup apple cider (unfiltered, not vinegar)
08 - 1 cup low-sodium chicken broth
09 - 1 cinnamon stick (3-inch piece)
10 - 2 sprigs fresh thyme
11 - 1 bay leaf
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon black pepper

→ Pasta and Assembly

14 - 12 ounces dried rigatoni or pappardelle pasta
15 - 2 tablespoons unsalted butter
16 - 1/4 cup heavy cream (optional, for a silkier sauce)
17 - 1/4 cup grated Parmesan cheese, plus more for serving
18 - Chopped fresh parsley, for garnish

# Directions:

01 - Preheat the oven to 325°F.
02 - Pat pork shoulder pieces dry and season generously with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear pork pieces until browned on all sides, approximately 6-8 minutes. Transfer seared pork to a separate plate.
04 - In the same Dutch oven, add diced onion, carrot, and celery. Sauté for 4-5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
05 - Return the seared pork to the Dutch oven. Add apple cider, chicken broth, cinnamon stick, fresh thyme sprigs, and bay leaf. Bring the liquid to a simmer, ensuring to scrape any browned bits from the bottom of the pot.
06 - Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 hours, or until the pork is exceptionally tender and easily shreddable.
07 - Remove and discard the cinnamon stick, thyme sprigs, and bay leaf from the braised pork. Using two forks, shred the pork into bite-sized pieces. While the pork finishes braising, cook the pasta in a large pot of generously salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
08 - Place the Dutch oven containing the braised pork over medium heat. Stir in the unsalted butter and, if using, the heavy cream until melted and incorporated. Add the drained, cooked pasta to the Dutch oven and toss to combine with the pork and sauce. Add reserved pasta water as needed to achieve a desired sauce consistency.
09 - Stir in the grated Parmesan cheese until it is fully incorporated into the sauce. Taste and adjust seasoning with additional salt and pepper as necessary.
10 - Serve the pork pasta hot, garnished with extra grated Parmesan cheese and chopped fresh parsley.

# Expert Advice:

01 -
  • One pot meal that builds incredible flavor through slow braising
  • Perfect weekend project with minimal hands on time
  • Makes your home smell absolutely incredible
  • Freezes beautifully for future meals
02 -
  • Perfect make ahead dish that tastes even better the next day
  • Can be made up to 3 days ahead through the braising step
  • Excellent cold weather comfort food that feels special enough for company
03 -
  • The key to this dish is patience during the browning step. Properly seared meat creates the foundation for the entire dish's flavor profile. Don't rush this step, and don't crowd the pan.

Return