Cider-Braised Pork Shoulder

Serves 5 or 6

NOTE: This really only works with fresh, unfiltered apple cider, usually only available  in stores in the fall.

2 ½ to 3 lbs pork shoulder roast, tied
½ tsp kosher salt
1 tsp black pepper
3 tbsp olive oil
1 mediu, onion
3 medium carrots, cut in 1-inch pieces
18 rainbow or babay carrots
2 large celery stalks cut in 1-inch pieces
2 large garlic cloves
2 cups or more fresh, unfiltered apple cider
1 cup or more chicken broth
1 tbsp fresh thyme leaves
1 tbsp chopped fresh flat-leaf parsley

Preheat oven to 300º F.

  1. Season roast with salt and pepper. Heat oil in a 4-5 quart Dutch Oven over high heat until very hot. Brown pork on all sides, about 10 minutes.
  2. Cut onion, carrots and celery into chunks. Arrange around browned roast with the garlic.
  3. Pour in cider and chicken broth. Add liquid until it covers the meat. Bring to a boil.
  4. Cover the meat with foil, pressing down to eliminate air gaps. Add the lid.
  5. Braise in oven for 2 to 2 ½ hours until a fork slides right in. Let cool and chill overnight, or let cool until cool enough to handle.

Preheat oven to 375º F.

  1. Spoon off fat and discard. Remove meat to a plate. Remove ties and break meat into 2-inch chunks with your fingers.
  2. Strain braising liquid, discarding vegetables, and return to pot.
  3. Over medium heat, reduce liquid to 2 cups, 10-20 minutes. Return meat to pot. Adjust seasoning.
  4. Roast uncovered, spooning juices over carrots occasionally, until carrots are browned, about 50 minutes.
  5. Stir in thyme, garnish with parsley and serve with mashed potatoes.

Make ahead through step 5 up to 2 days ahead.

Source: Adapted from

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