Cider Braised Pork Shoulder
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings20
minutes2
hours40
minutesThis is always so good. I make it on a Sunday to eat on Tuesday. I start on Sunday and braise it, then the next day get it ready for the second cooking. Everything about this is delicious and easy. I make a green salad the day before and it is all good to go when I get home. Just serve it with good bread and something to soak up the amazing juices that turn into an amazing sauce.
Ingredients
2 1/2 to 3 lb boneless pork shoulder, tied
1 1/2 teaspoons kosher salt
1 teaspoon pepper
3 Tablespoons olive oil
1 medium onion, chopped
3 carrots, more if they are small, peeled and cut into chunks
3 lg celery stalks, cut small
3 lg garlic cloves, smashed and peeled
2 cups unfiltered fresh apple cider
1 cup chicken broth
1 tablespoon fresh Thyme chopped
3 Tablespoons fresh parsley, chopped
Rice, couscous, or mashed potatoes
Directions
- Preheat oven to 300. In a lg Dutch oven, heat oil over medium high heat until very hot. While pan is heating up season pork with salt and pepper all over. Brown pork on all sides, about 10-14 minutes.
- While the pork is cooking, prep the carrots, onions, and celery. Add to the pot and trying to be even, distribute the vegetables around the meat. Arrange the garlic around the roast. Pour in2 cups of the cider and 1 cup chicken broth. The liquid should almost cover the meat. You may need to add more cider or more broth, whatever you have extra of. Bring to a boil. Cover the pan with a heavy duty piece of foil and place lid on top.
- Place in oven for 2 1/2 hours. Remove from oven and allow to cool. Remove foil and place pot in refrigerator. Let cool overnight.
- Preheat oven to 375. Spoon off fat and discard. Transfer roast to a plate, remove twine and break thee roast up into 2 inch chunks with your hands. Strain the braising liquid and return to pot. Toss out the vegetables.
- Reduce the braising liquid down to 2 cups over medium heat, about 15-20 minutes. Return the pork to the pot. Taste and season with more salt or fresh ground pepper. Place in oven for 30-45 minutes. If needs more browning or you prefer a crust, have it broil for about 3-5 minutes.
- Stir in thyme, and scatter parsley over the meal. Remove from oven and serve with carb of choice. garnish with more parsley.
- Enjoy this with your favorite carb.
