Cozy Apple Cider Braised Pork

Name: Cozy Apple Cider Braised Pork
Prep time: 15 min
Cook time: 260 min
Total time: 275 min
Yield: 6
Cuisine: American
Ingredients: 3 lb Pork Shoulder (3 pound boneless pork butt/shoulder); 2 tbsp Dijon Mustard (2 tablespoons dijon mustard); 1 tbsp Kosher Salt (1 tablespoon kosher salt, divided (plus more to taste)⠀); 2 tbsp Avocado Oil (2 tablespoons avocado or olive oil); 2 pieces Yellow Onion (2 yellow onions, sliced⠀); 6 cloves Garlic (6 large cloves of garlic, smashed⠀); 6 pieces Celery (6 celery stalks, cut into large pieces⠀); 8 pieces Carrot (8 carrots, peeled and cut into large pieces⠀); ½ cup Apple Cider Vinegar (1/2 cup apple cider vinegar); 2 cup Apple Cider (2 cups unfiltered apple cider ⠀); 2 pieces Bay Leaves (2 dried bay leaves⠀); 2 sprig Rosemary (2 sprigs fresh rosemary); 2 sprig Thyme (2 sprigs fresh thyme); ¼ tsp Black Pepper (1/4 teaspoon black pepper); ½ cup Chicken Broth (1/2 cup chicken stock); 1 tbsp Arrowroot Starch (Optional: 1-2 tablespoons arrowroot starch — up to 2) — optional

A savory pork shoulder braised slowly in apple cider, vinegar, and aromatics until fork-tender, with a simple pan gravy thickened by arrowroot.

275 minAmerican

Servings6

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Ingredients

For 6 servings

Pork Shoulder3 lb · 3 pound boneless pork butt/shoulder
Dijon Mustard2 tbsp · 2 tablespoons dijon mustard
Kosher Salt1 tbsp · 1 tablespoon kosher salt, divided (plus more to taste)⠀
Avocado Oil2 tbsp · 2 tablespoons avocado or olive oil
Yellow Onion2 pieces · 2 yellow onions, sliced⠀
Garlic6 cloves · 6 large cloves of garlic, smashed⠀
Celery6 pieces · 6 celery stalks, cut into large pieces⠀
Carrot8 pieces · 8 carrots, peeled and cut into large pieces⠀
Apple Cider Vinegar½ cup · 1/2 cup apple cider vinegar
Apple Cider2 cup · 2 cups unfiltered apple cider ⠀
Bay Leaves2 pieces · 2 dried bay leaves⠀
Rosemary2 sprig · 2 sprigs fresh rosemary
Thyme2 sprig · 2 sprigs fresh thyme
Black Pepper¼ tsp · 1/4 teaspoon black pepper
Chicken Broth½ cup · 1/2 cup chicken stock
Arrowroot Starch1 tbsp · Optional: 1-2 tablespoons arrowroot starch — up to 2 · optional

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Steps

1Preheat the oven to 330 degrees.
2Heat a large dutch oven over medium-high heat.
3While the dutch oven is heating, pat the pork roast dry with paper towels. Next, rub the dijon mustard all over the pork and then sprinkle half the salt onto one side of the pork.
4Once the dutch oven is hot, add the avocado oil. Next, place the pork roast in the dutch oven, salt side down. Sprinkle the remaining salt on the other side of the pork.
5Sear the pork for 6-8 minutes on each side until it has developed a golden brown crust. Remove from the dutch oven and set aside.
6Lower the heat and add the apple cider vinegar to the dutch oven to deglaze the pan, scraping up any brown bits. Next, add the onions and garlic and cook for 2-3 minutes.
7Remove the dutch oven from the heat and add the pork, carrots, celery, apple cider, bay leaves, rosemary, thyme, and black pepper.
8Cover the dutch oven with a lid and braise at 330 degrees for 3-4 hours until the pork is fork tender.
9Once tender, remove the pork from the dutch oven and use a spoon to skim some of the fat off the top of the braising liquid. Whisk together the chicken stock and arrowroot starch. Bring the braising liquid to a simmer, on stove top, and then stir in the arrowroot slurry mixture. The braising liquid will thicken into a gravy. Return the pork back to the pot, nestling it in the gravy to ensure that everything is heated through before turning off the heat.
10Serve pieces of the braised pork roast, carrots, celery and gravy over mashed potatoes and enjoy!