Ingredients
1 pork shoulder (Boston butt or a similar cut)
Salt and pepper, to taste
2 cups fresh apple cider
2 cups chicken broth or stock
2 tablespoons Dijon mustard
Splash of apple cider vinegar
2 tablespoons dehydrated minced onion
1 head garlic (top sliced off)
3 sprigs fresh rosemary
4 sprigs fresh thyme
1 red onion, sliced
2 firm, slightly tart apples (such as Granny Smith), sliced
Instructions
Prep the Oven & Pork
Preheat oven to 325°F. Trim any excess fat from the pork shoulder, pat dry, and season generously with salt and pepper.
Sear the Pork
In a Dutch oven, sear the pork on all sides until evenly browned.
Mix the Braising Liquid
While the pork is searing, whisk together apple cider, chicken stock, Dijon mustard, apple cider vinegar, and dehydrated minced onion.
Layer the Aromatics
Add the garlic head (top removed), rosemary, thyme, sliced red onion, and apple slices to the Dutch oven around the pork.
Add Liquid & Roast
Pour the cider mixture over the pork and aromatics. Cover with a lid and roast at 325°F for about 3 hours, turning the pork halfway through, until the meat is fall-apart tender.
Rest & Finish
Remove from the oven and let rest for 30 minutes. Squeeze the roasted garlic into the braising liquid, stir, and adjust seasoning with salt and pepper.
Serve
Slice or shred the pork and serve with the apples, onions, and braising juices spooned over the top. Pairs beautifully with mashed sweet potatoes or classic mashed potatoes.