Description
A delightful dish combining rich pork flavors with sweet apple cider, perfect for cozy family dinners.
Ingredients
- 4-5 lb pork shoulder roast or boston butt roast
- 2 tablespoons neutral oil
- 2 cups fresh apple cider
- 2 cups chicken stock or broth
- 2 tablespoons dijon mustard
- 1 tablespoon dehydrated minced onion
- 1 head of garlic, top sliced off
- 3 rosemary sprigs
- 4 thyme sprigs
- 1 red onion, cut into thick slices
- 2 firm and slightly tart apples, peeled and cut into wedges
- Kosher salt
- Freshly cracked black pepper
Instructions
- Preheat your oven to 325°F.
- Trim the pork of excess fat and cut into 4 large pieces or leave whole if bone-in.
- Pat the pork dry and season liberally with salt and pepper.
- Heat oil in a Dutch oven and sear the pork on all sides until deeply browned.
- Whisk together cider, broth, dijon mustard, and dehydrated minced onion; set aside.
- Tie rosemary and thyme in a bundle and add with garlic to the pot.
- Pour the braising liquid into the pot and cover.
- Braise for about 3 hours, check at 2.5 hours for boneless, flipping halfway.
- Remove from the oven, add onions and apples, and return for another 30-45 minutes.
- Let rest in the braising liquid for 30 minutes before serving.
- Squeeze garlic into broth and season to taste before serving.
Notes
For more flavor, marinate the pork overnight. Add red pepper flakes for heat or substitute apples with pears for variation.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American