Ingredients
Scale
- 3-4 lbs pork shoulder (bone-in or boneless)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups apple cider (unfiltered, if possible)
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons whole grain mustard
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 medium apples, cored and sliced (Granny Smith or Honeycrisp work well)
- 1 tablespoon brown sugar (optional, for a touch of sweetness)
Instructions
- Prepare the Pork:
- Preheat your oven to 325°F (160°C).
- Pat the pork shoulder dry with paper towels and season generously with salt and pepper on all sides.
- Sear the Pork:
- Heat olive oil in a large, oven-safe Dutch oven over medium-high heat.
- Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Once browned, remove the pork from the pot and set aside.
- Cook the Aromatics:
- In the same pot, add the sliced onion and garlic. Cook for about 3-4 minutes, stirring occasionally, until softened and fragrant.
- Deglaze the Pot:
- Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot (this adds great flavor).
- Stir in the apple cider vinegar, whole grain mustard, rosemary, and thyme.
- Add the Pork and Apples:
- Return the seared pork shoulder to the pot, nestling it into the liquid.
- Scatter the apple slices around the pork.
- If you prefer a slightly sweeter dish, sprinkle in the brown sugar at this stage.
- Braise the Pork:
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise for about 3 to 3 ½ hours, or until the pork is tender and can be easily pulled apart with a fork.
- Serve:
- Remove the pork from the pot and let it rest for about 10 minutes before shredding or slicing.
- Serve the pork with the apple and onion mixture from the pot, drizzling some of the braising liquid over the top for extra flavor.
Notes
- Serve the pork with mashed potatoes or roasted vegetables for a hearty meal.
- You can thicken the braising liquid into a sauce by simmering it on the stove after the pork is done, adding a bit of cornstarch slurry if necessary.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
