APPLE CIDER BRAISED PORK SHOULDER

This is a perfect dish for that Sunday when you want to stay inside all day.
Makes: 6 servings                                                                                         Takes: 2-3 hours

APPLE CIDER BRAISED PORK SHOULDER

Adapted from Bon Appetit
Makes: 6 servings                        
​Takes: 2-3 hours
  • 1 tablespoon vegetable oil
  • 4 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 1 tablespoon unsalted butter
  • 5 pounds boneless pork shoulder, cut into 6 pieces
  • 3 medium shallots, thinly sliced
  • 1 1/4 cups apple cider, preferably fresh
  • 2 tablespoons (or more) apple cider vinegar
  • 3 apples (Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)
  • 1/2 teaspoon Dijon mustard
  • Chopped fresh chives
  • Salt and peppar
  1. Preheat oven to 325°. Heat oil in a large heavy pot over medium heat. Add bacon and cook until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
  2. Increase heat to medium-high. Add butter to pot with drippings. Season pork shoulder with salt and pepper. Working in batches if needed, cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate.
  3. Add shallots to pot and cook, stirring often, until shallots begin to soften, about 4 minutes.
  4. Remove pot from heat, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and 2 tablespoons vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot.
  5. Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Stir in reserved bacon. 
  6. Using tongs, transfer pork to a deep platter. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.
  7. Stir Dijon mustard into sauce; season with salt, pepper, and more vinegar, if desired. Pour sauce with apples over pork on platter. Sprinkle with chives. I recommend serving over super creamy mashed potatoes!