Monday, January 20, 2014

Eating Whole Foods: Apple Cider Vinegar Braised Pork Shoulder

By: The Food Hunter

Braising is a cooking method in which the meat is first seared on all sides at a high temperature and then finished by simmering in a covered pot filled with liquid (in this case cider vinegar). After cooking for several hours the meat becomes fall off the bone tender and imparts a nice robust flavor to its cooking liquid.

The shoulder, usually a tough cut of meat, is perfect for this technique. In this recipe the acidity of the cider vinegar tenderizes the pork while the sweetness balances out the flavor. Serve with mashed potatoes and greens for a hearty comforting meal perfect for guests.

Braising is a ritual most people usually reserve for cool winter days but I find these one pot meals highly suitable any time of year. Either way there's still a few winter months ahead of get cooking!

What a great time to have a Whole Foods gift card enter below for a chance to win!

Apple Cider Vinegar Braised Pork Shoulder
(printable recipe)
3 lbs. boneless pork shoulder roast, tied
salt & pepper
3 tablespoons extra-virgin olive oil
1 medium onion
3 medium regular carrots
2 small, bunches organic carrots, ends trimmed
2 large celery stalks
2 large garlic cloves
2 cups fresh, unfiltered apple cider
1 cup reduced-sodium chicken broth
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh flat-leaf parsley leaves

Preheat oven to 300°. Season roast with salt and pepper. 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.

Meanwhile, cut onion, medium carrots, and celery into 2-in. chunks. Arrange around the browned roast with garlic. Pour in 2 cups cider and 1 cup broth ,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.

Braise in oven 2 to 2 1/2 hours, until a fork slides right in.

Preheat oven to 375°. 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).

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

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  1. My favorite winter meal in the crockpot is pot roast.

  2. my favorite is a chicken pozole

  3. My favorite winter meal is the beef stroganoff.

    bluedawn95864 at gmail dot com

  4. I'm following u on pinterest, pls see the RC box for details.

  5. Osso buco (veal shanks). If veal shanks aren't available, I've used lamb neck bones and braised them, as described above.

  6. My favorite winter meal is eggplant parmesean. I don't make it in the summer.

  7. Favorite winter meal would have to be a spicy chili! I love it and it's so comforting!

  8. Any kinds of soup :) it keeps you warm and it is delicious!

  9. my favorite winter meal is beef and barley stew

  10. I really like short ribs in the winter

  11. My favorite winter meal is vegetarian chili.

  12. One of my favorites is my home made chicken pot pie with lots of white meat chicken!

  13. Chicken soup is my favorite!

  14. Love all winter comfort food in the crock pot, especially pork w/sauerkraut.

  15. Pork and sauerkraut in the crockpot.

  16. My favorite winter meal is Oven Baked Beef Stew with thick sliced of buttered Bread:) Lynn @ Turnips 2 Tangerines

  17. I love vegetable soup.

    Beth @ Hungry Happenings

  18. I love chicken chili or roasted veggies!

  19. I never ever thought to use ACV to braise meats!! Let the braising begin! ;)
    Thanks for giving us all the opportunity to win a WF gift card! You rock my socks off!

  20. I love pot roast w/mashed potatoes and glazed carrots along w/home made gravy

  21. one pot/pan meals are my weekday bread & butter!