Cider Braised Pork Potatoes Onions (Printable Version)
Tender pork with potatoes and onions simmered in apple cider for a cozy, comforting dish.
# What You'll Need:
→ Main Components
01 -
2 pounds boneless pork shoulder, cut into large chunks
02 -
1 tablespoon olive oil
03 -
1 large onion, cut into large pieces
04 -
2 cloves garlic, minced
05 -
2 cups apple cider
06 -
1 tablespoon Dijon mustard
07 -
2 pounds small red potatoes, halved
08 -
1 teaspoon dried thyme
09 -
Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat pork shoulder dry, season evenly with salt and black pepper, and sear on all sides until golden brown, approximately 4-5 minutes per side. Transfer pork to a plate and set aside.
02 -
Add the onion to the pot and sauté for 3-4 minutes until beginning to soften. Stir in minced garlic and cook for an additional 1 minute, allowing the aroma to develop.
03 -
Pour in the apple cider and gently scrape up any browned bits from the bottom of the pot with a wooden spoon. Stir in Dijon mustard and dried thyme until thoroughly combined.
04 -
Return the seared pork chunks to the pot. Nestle halved red potatoes evenly around the pork in the liquid.
05 -
Bring the contents to a gentle simmer. Reduce heat to low, cover tightly with a lid, and cook for 2 to 3 hours, or until the pork is fork-tender and easily shreds.
# Additional Notes:
01 -
For the best flavor, use freshly ground black pepper and high-quality apple cider. If desired, skim excess fat from the surface before serving.