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.
- 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.
- Cut onion, carrots and celery into chunks. Arrange around browned roast with the garlic.
- Pour in cider and chicken broth. Add liquid until it covers the meat. Bring to a boil.
- Cover the meat with foil, pressing down to eliminate air gaps. Add the lid.
- 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.
- Spoon off fat and discard. Remove meat to a plate. Remove ties and break meat into 2-inch chunks with your fingers.
- Strain braising liquid, discarding vegetables, and return to pot.
- Over medium heat, reduce liquid to 2 cups, 10-20 minutes. Return meat to pot. Adjust seasoning.
- Roast uncovered, spooning juices over carrots occasionally, until carrots are browned, about 50 minutes.
- Stir in thyme, garnish with parsley and serve with mashed potatoes.
Make ahead through step 5 up to 2 days ahead.
Source: Adapted from Myrecipes.com
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