Apple Cider Braised Pork -

Pork shoulder might be one of the most economical proteins out there.

It’s incredibly cheap per pound. A 3-4 pound pork shoulder can also last you a while. On top of that, you can use the leftovers for a wide array of dishes.

You can make burrito bowls, barbecue sandwiches, casseroles–you name it.

This pork shoulder recipe is a little bit more hard to convert into other dishes because of it’s sweet and tangy taste. That doesn’t mean you shouldn’t make it, though. Au contraire.

This pork is incredibly tender and delightfully flavorful. Serve it over mashed potatoes or hot buttered rice. I did both at separate times throughout the week and they were both perfect.

Enjoy!

Apple Cider Braised Pork

Servings: 8-10
Time: 4 hrs
Difficulty: Easy
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A sweet and savory pulled pork recipe that tastes great on top of mashed potatoes or rice.

Ingredients

3-4 lb. pork shoulder

2 tsp. rosemary

2 cups beef broth

2 cups apple cider (NOT apple juice)

2 TBS. Dijon mustard

1 TBS. dried onion flakes

1 whole head of garlic

1 red onion, cut into wedges

2 tart apples, cored and sliced

Directions

Season a pork shoulder all over with salt, pepper and 1 teaspoon rosemary. Sear in 1 tablespoon of hot oil, in a heavy bottomed-oven proof pan (like a cast iron skillet or Dutch oven) on all sides, about 3-4 minutes per side.
Make the braising liquid, in a large bowl, whisk together beef broth, apple cider, remaining rosemary, mustard and dried onion until well combined. Pour on top of pork.
Cut one end off head of garlic. Add to skillet with braising liquid.
Preheat oven to 325 degrees. Cover and cook for 3 hours, taking out of oven and spooning braising liquid on top of pork every hour.
30 minutes before cooking is up, add apples and onion. Return to oven and cook for the remaining 30 minutes.
Let pork cool and then shred with two forks, discarding any bones. Serve on top of mashed potatoes or rice with sauce as gravy.