Apple Cider Braised Pork Shoulder
Ingredients:
4 lbs pork shoulder (bone-in or boneless)
2 tbsp olive oil
Salt and freshly ground black pepper (to taste)
1 large onion, sliced
4 garlic cloves, minced
2 cups apple cider
1 cup chicken or vegetable broth
2 tbsp apple cider vinegar
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
2 medium apples, cored and sliced
1 tbsp Dijon mustard
1 tbsp brown sugar or honey (optional, for a touch of sweetness)
Instructions:
1. Prepare the Pork Shoulder:
Pat the pork shoulder dry and season generously with salt and pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until golden brown (about 4-5 minutes per side). Remove and set aside.
2. Sauté Aromatics:
In the same pot, add sliced onions and garlic. Sauté until softened and fragrant, about 3 minutes.
3. Deglaze the Pot:
Pour in the apple cider, scraping up any browned bits from the bottom of the pot. Add chicken broth, apple cider vinegar, Dijon mustard, and brown sugar (if using). Stir well.
4. Combine and Braise:
Return the pork shoulder to the pot. Add rosemary, thyme, bay leaves, and sliced apples around the pork.
Cover with a lid and transfer to a preheated oven at 325°F (165°C). Braise for 3-4 hours, or until the pork is fork-tender.
5. Rest and Serve:
Remove the pork from the pot and let it rest for 10 minutes before shredding or slicing.
Strain the braising liquid (optional) and reduce it over medium heat for a flavorful sauce.
6. Presentation:
Serve the pork shoulder with roasted vegetables, mashed potatoes, or crusty bread. Drizzle with the reduced sauce and garnish with fresh herbs.