Cider-Braised Pork Shoulder

Name: Cider-Braised Pork Shoulder
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 5
Cuisine: Global
Ingredients: 473 milliliters About fresh, unfiltered apple cider; 3 mediums regular carrots, plus 18 small, slender rainbow carrots,* ends trimmed, scrubbed; 2 larges celery stalks; 1 Tbsp chopped fresh flat-leaf parsley leaves; 1 Tbsp chopped fresh thyme leaves; 2 larges garlic cloves; 2 teaspoons About kosher salt; 237 milliliters About reduced-sodium chicken broth; 3 Tbsps extra-virgin olive oil; 1 medium onion; 1 teaspoon About pepper; 1 kilograms boneless pork shoulder roast, tied; 5 servings Mashed potatoes or other root vegetables

Cider-Braised Pork Shoulder is a gluten free, dairy free, and whole 30 main course. This recipe serves 5. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains about 29g of protein, 19g of fat, and a total of 361 calories. Head to the store and pick up pepper, regular carrots, flat-leaf parsley leaves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes.

Instructions

Preheat oven to 30

Equipment you will use

Oven

Season roast with 1 1/2 tsp. salt and 1 tsp. pepper.

Ingredients you will need

Pepper

Salt

Heat oil in a 4- to 5-qt. dutch oven over high heat until very hot. Brown pork on all sides, turning as needed, about 10 minutes total.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Dutch Oven

Meanwhile, cut onion, medium carrots, and celery into 2-in. chunks. Arrange around the browned roast with garlic.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Pour in 2 cups cider and 1 cup broth ("I make mine from the bones of Sunday night's chicken"), adding more of either if the liquid doesn't completely cover meat. Bring to a boil. Cover with foil, pressing it down onto meat to eliminate any air gaps, then add the lid.

Ingredients you will need

Meat

Broth

Cider

Equipment you will use

Aluminum Foil

Braise in oven 2 to 2 1/2 hours, until a fork slides right in; "it means the connective tissue has lost the battle and the muscle is loosening."

Equipment you will use

Oven

Let cool, then chill overnight. (Or let sit until cool enough to handle.)

Preheat oven to 37

Equipment you will use

Oven

Spoon off fat from roast and discard.

Transfer roast to a plate.

Remove twine and break roast into 2-in. chunks with your fingers. Strain braising liquid and return to pot (discard vegetables).

Ingredients you will need

Vegetable

Equipment you will use

Kitchen Twine

Pot

Reduce braising liquid to 2 cups over medium heat, 10 to 20 minutes. Return pork to pot. Taste and add more salt or pepper if you like.

Ingredients you will need

Pepper

Pork

Salt

Equipment you will use

Pot

Cut rainbow carrots in half lengthwise and arrange over meat. Roast, uncovered, spooning juices over carrots a couple of times, until they begin to brown and are tender, about 50 minutes. "If it isn't browning up, feel free to pop it under the broiler."

Ingredients you will need

Carrot

Meat

Pop

Equipment you will use

Broiler

Stir in thyme. Scatter parsley on top and serve with mashed potatoes.

Ingredients you will need

Potato