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Ingredients
Scale
- 4–5 lb pork shoulder roast or Boston butt roast
- 2 tablespoons neutral oil
- 2 cups fresh apple cider (not apple cider vinegar)
- 2 cups chicken stock or broth
- 2 tablespoons Dijon mustard
- 1 tablespoon dehydrated minced onion
- 1 head of garlic, top sliced off opposite of the root end
- 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 excess fat from the pork shoulder and season with salt and pepper.
- Heat oil in a large Dutch oven and sear pork on all sides.
- Combine apple cider, chicken stock, mustard, and minced onion in a bowl.
- Add braising liquid, garlic, and herb bundle to the pot; cover and braise in the oven for 3 hours.
- Add onions and apples; cover and cook for an additional 30-45 minutes until tender.
- Let the pork rest in the braising liquid before serving.
Notes
Consider marinating the pork overnight for enhanced flavor.
Rotate the pork during braising for even cooking.
Taste and adjust the seasoning of the broth before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg