Cider Braised Pork Potatoes Onions (Printable Version)
# What You Need:
01 -
2 lbs boneless pork shoulder, cut into large chunks
02 -
1 tbsp olive oil
03 -
1 large onion, cut into large pieces
04 -
2 cloves garlic, minced
05 -
2 cups apple cider
06 -
1 tbsp dijon mustard
07 -
2 lbs small red potatoes, halved
08 -
1 tsp dried thyme
09 -
Salt and black pepper
# Steps to Follow:
01 -
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the pork chunks with salt and pepper and sear on all sides until golden brown. Remove and set aside.
02 -
Add the onion to the pot and cook for 3-4 minutes until softened. Add the garlic and cook for 1 more minute.
03 -
Pour in the apple cider and scrape up any browned bits from the bottom of the pot. Stir in the dijon mustard and thyme.
04 -
Return the pork to the pot. Arrange the halved potatoes around the pork.
05 -
Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the pork is very tender and easily shreds with a fork.
# Additional Notes:
01 -
Using apple cider as the braising liquid creates a sweet and savory sauce that tenderizes the pork and infuses the potatoes with a delicious autumnal flavor.