Apple Cider Braised Pork Shoulder

Ingredients

– 4-5 lb pork shoulder roast or Boston butt roast
– 2 tbsp neutral oil
– 2 cups fresh apple cider (not apple cider vinegar)
– 2 cups chicken stock or broth
– 2 tbsp dijon mustard
– 1 tbsp dehydrated minced onion
– 1 head garlic, top sliced off
– 3 rosemary sprigs
– 4 thyme sprigs
– 1 red onion, thickly sliced
– 2 firm, slightly tart apples, peeled and cut into wedges
– Kosher salt
– Freshly cracked black pepper

Instructions

1. **Preheat Oven**: Preheat oven to 325°F (165°C).
2. **Prepare the Pork**: Trim any large fat caps from the pork, cut it into 4 large pieces (or leave whole if bone-in). Pat dry with a paper towel, then season generously with salt and pepper.
3. **Sear the Pork**: Heat oil in a large Dutch oven over medium-high heat. Sear pork pieces in a single layer for 4-5 minutes per side until deeply browned. Repeat on all sides; do this in batches if needed.
4. **Prepare Braising Liquid**: In a bowl, whisk together apple cider, chicken stock, dijon mustard, and minced onion. Tie rosemary and thyme with kitchen twine.
5. **Braise the Pork**: Once pork is browned, pour in braising liquid, add herbs and garlic. Cover and place in the oven.
6. **Slow Cook**: Braise for about 3 hours (start checking at 2.5 hours if boneless), flipping pork halfway through. When nearly fork-tender, remove from oven and add red onions and apple wedges around pork.
7. **Finish Cooking**: Cover and return to the oven for an additional 30-45 minutes, until pork is very tender.
8. **Rest and Serve**: Remove from oven, let pork rest in braising liquid for 30 minutes. Squeeze garlic cloves into the broth or onto the pork, season the liquid to taste. Serve pork with apples, onions, and braising juices.

Prep Time: 20 minutes | Cooking Time: 3 hours 45 minutes | Total Time: 4 hours 5 minutes | Servings: 6-8