If I had to pick my favorite thing to braise, it would be a pork shoulder.
But being that I had a pork shoulder that I had planned to throw in the slow cooker to make pulled pork sandwiches with, but didn’t because that would involve me going down into our basement storage area and well, as you can see… I’d rather braise in my Lodge.
We always have apple cider in our fridge. So I Googled and found this recipe and adapted it to make it a little more simpler and home-cook friendly. I knew exactly what I was making for dinner with my pork shoulder – and it wasn’t sandwiches.
Always pull a large piece of meat 30 minutes before browning it. Doing this will take the chill off. Next pat it down with paper towels.
Braised pork shoulder with cider ketchup
- 1 tbsp bacon fat
- 3 pounds bone-in pork shoulder
- kosher salt to taste
- freshly ground black pepper to taste
- 2 carrots roughly chopped
- 2 stalks of celery roughly chopped
- 1 large yellow onion chopped
- 3 cloves peeled fresh garlic smashed
- 2 cups apple cider
- 1 cup low sodium chicken broth
- 2 tsp dry thyme leaves
- 1 tbsp Chopped fresh parsley leaves
- mashed potatoes for serving
- Preheat oven to 300°F (150°C)
- Put in a large casserole 1 tablespoon of bacon fat or lard.
- Generously season the pork shoulder with kosher salt and black pepper on all sides and pit in a casserole. Add in carrots, celery, onions and garlic around the pork shoulder and pour in broth and cider. Braise in a preheated oven for 3 hours.
- Remove pork to a cutting board or platter. Strain liquids and vegetables through a mesh strainer set over a bowl. Discard vegetables, skim fat off the top of the liquids and pour back into the casserole.
- Turn the heat up on the oven to 375°F (190°C). Add the pork back in into the liquids and place back into the oven for 50 to 60 minutes or until fork tender.
- Season with salt and pepper to taste and top with thyme and parsley before serving.
- Serve pork over mashed potatoes, with carrots and the cider gravy over top.