Apple Cider Braised Pork Shoulder

Ingredients:

• 4–5 lb pork shoulder (or Boston butt)
• 2 tablespoons neutral oil
• 2 cups fresh apple cider (not vinegar)
• 2 cups chicken stock or broth
• 2 tablespoons Dijon mustard
• 1 tablespoon dehydrated minced onion
• 1 head garlic, top sliced off
• 3 rosemary sprigs
• 4 thyme sprigs
• 1 red onion, sliced thick
• 2 firm apples, peeled and wedged
• Kosher salt
• Freshly cracked black pepper

Instructions:

1. Preheat oven to 325°F (165°C).
2. Trim excess fat if needed. Pat pork dry and season generously with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Sear pork on all sides until deeply browned.
4. Whisk apple cider, broth, Dijon, and minced onion. Tie rosemary and thyme together.
5. Add braising liquid, herbs, and garlic to the pot. Cover and transfer to oven.
6. Braise about 3 hours, turning pork halfway, until nearly fork-tender.
7. Add onions and apples around pork. Cover and cook another 30–45 minutes until very tender.
8. Rest pork in the braising liquid for 30 minutes. Squeeze roasted garlic into the sauce, season to taste, and serve with juices spooned over top.