Ingredients:
- 4-5 lb pork shoulder roast
- 2 tablespoons neutral oil
- 2 cups fresh apple cider
- 2 cups chicken stock or broth
- 2 tablespoons dijon mustard
- 1 head of garlic , top sliced off
- 3 rosemary sprigs
- 4 thyme sprigs
- 1 red onion , cut into thick slices
- 2 apples, peeled and cut into wedges
- salt & freshly cracked black pepper
Directions:
- Preheat oven to 325°F.
- Trim and cut the pork in 4 large pieces. Pat dry with paper towel and season with salt & pepper.
- Heat the oil in your dutch oven over medium heat. Once hot, sear the pork on each side until deeply browned. Depending on the size of your dutch oven, you may need to work in batches.
- While the pork is searing, mix together apple cider, chicken broth, and mustard. Set aside. Use kitchen twine to tie fresh herbs together in a small bundle.
- Once the pork is browned all over, pour in the braising liquid. Arrange the herbs and garlic head in the pot with the pork, cover and place in the oven.
- Braise for 3 hours or so (start checking at 2 and a half hours for boneless), flipping the pork halfway through. Once the pork is just shy of fork tender, remove the pork from the oven and arrange the onions and apples around the pork. Cover and return to the oven for another 30-45 minutes. The pork should be very tender at this point.
- Remove the pork from the oven and let it rest in the braising liquid for 30 minutes before serving. Squeeze the garlic cloves out of the husk into the broth or onto the pork. Season braising liquid to taste with salt and pepper. Serve the juices spooned over the pork, apples, and onions.
