Pork shoulder is braised low and slow in apple cider and vegetables until perfection. Served with carrots over mashed potatoes for the ultimate comfort dinner.
Keyword Apple Cider, Baked, Braised, Carrots, Pork, Pork Shoulder, Roast
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Servings 6servings
Ingredients
1tbspbacon fat
3poundsbone-in pork shoulder
kosher saltto taste
freshly ground black pepperto taste
2carrotsroughly chopped
2stalks of celeryroughly chopped
1large yellow onionchopped
3cloves peeled fresh garlicsmashed
2cupsapple cider
1cuplow sodium chicken broth
2tspdry thyme leaves
1tbspChopped fresh parsley leaves
mashed potatoesfor serving
Instructions
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.