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 us..so 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
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.
a Rafflecopter giveaway