Apple Cider Braised Pork Shoulder

A whole pork shoulder, slow-braised in Kentucky apple cider until fork-tender and falling apart. Serve over creamy grits or with roasted root vegetables.

Ingredients

• 3 lbs boneless pork shoulder, cut into 3-inch chunks
• 2 cups Kentucky apple cider (not juice)
• 1 cup chicken stock
• 3 apples, cored and quartered
• 1 large onion, sliced
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp whole-grain Dijon mustard
• 2 tbsp apple cider vinegar
• Salt, pepper, and vegetable oil for searing

Instructions

1. 1

   Season and sear: Pat pork dry and season generously with salt and pepper. Heat oil in a Dutch oven over high heat. Sear pork in batches, 2-3 minutes per side until deeply brown. Remove and set aside.

2. 2

   Build aromatics: Reduce heat to medium. Add onion to same pot and cook 5 minutes. Add garlic and cook 1 minute. Deglaze with half the cider, scraping up all the browned bits.

3. 3

   Braise: Return pork to pot. Add remaining cider, stock, apples, herbs, and mustard. Liquid should come halfway up the pork. Bring to a simmer, cover, and cook low for 1.5 hours until completely tender.

4. 4

   Reduce the sauce: Remove pork and apples. Discard herbs. Strain braising liquid into a saucepan and reduce over high heat by half until glossy and saucy. Stir in apple cider vinegar.

5. 5

   Shred and serve: Roughly shred the pork into large chunks. Return to pot with reduced sauce. Serve over creamy stone-ground grits with apples arranged alongside.