Cider Braised Pork Shoulder
Cider Braised Pork Shoulder
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Ingredients
- 7-8 pound pork shoulder roast
- 2 tablespoons salt
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1 tablespoon Morton & Bassett Fine Ground Black Pepper
- 2 tablespoons olive oil
- 3 cups apple cider
- 3 cups chicken or beef broth
- 2 tablespoons Dijon mustard
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1 tablespoon Morton & Bassett Chopped Onion
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1 tablespoon Morton & Bassett Garlic Powder
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1 tablespoon Morton & Bassett Rosemary
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1 tablespoon Morton & Bassett Thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 5-6 garlic cloves
- 1 red onion, cut into wedges
- 2 red apples, peeled and cut into wedges
Directions
Preheat the oven to 325°F.
Generously season the pork roast on all sides with salt and M&B Fine Ground Black Pepper. Heat olive oil in a large, oven safe pot and add pork roast, searing for 4-5 minutes per side.
While the pork roast is a searing, make the braising liquid. Whisk together apple cider, broth, Dijon mustard, M&B Chopped Onion, M&B Garlic Powder, M&B Rosemary, and M&B Thyme. Pour over the seared pork roast. Top with fresh rosemary and thyme, and add whole garlic cloves into the liquid.
Cover the pot and set in the oven for about 3 hours, flipping the roast halfway through roasting.
After 3 hours, add onion wedges and apples into the pot. Cover and set back into the oven for 45-60 minutes, until tender. Remove from the oven and let rest for 20-30 minutes in the pot with the braising liquid.
Serve along mashed potatoes, roasted vegetables, or fresh bread.