Apple Cider Braised Pork Shoulder Recipe

Preheat an oven to 325ºF.

Trim the pork of excess fat, if there are large fat caps.

Cut the pork into 4 large pieces, or leave it whole if it's bone-in.

Pat the pork pieces dry with a paper towel and season liberally all over with kosher salt and pepper.

Heat the oil in a large dutch oven over medium-high heat.

Once the oil is hot, arrange the pork in a single layer and sear for 4-5 minutes per side until deeply browned, repeating on all sides (work in batches if needed).

Whisk together the cider, stock or broth, dijon, and dehydrated minced onion, then set aside.

Use kitchen twine to tie the rosemary and thyme together in a small bundle.

Once the pork is browned all over, pour in the braising liquid.

Arrange the herbs and garlic head in the pot with the pork, cover, and place in the oven.

Braise for 3 hours or so (start checking at 2 and a half hours for boneless), flipping the pork halfway through.

Once the pork is just shy of fork tender, remove from the oven and arrange the onions and apples around the pork.

Cover and return to the oven for another 30-45 minutes, until the pork is very tender.

Remove the pork from the oven and let it rest in the braising liquid for 30 minutes before serving.

Squeeze the garlic cloves out of the husk into the broth or onto the pork.

Season braising liquid to taste with salt and pepper.

Serve the juices spooned over the pork, apples, and onions.

To store: Let the pork and liquid cool to room temperature and store in an airtight container for 4-6 days in the fridge.

To freeze: Let the pork and liquid cool to room temperature, then store in a freezer-safe ziplock bag, pressing out excess air to prevent freezer burn. Label and freeze for up to 3 months. Defrost overnight in the fridge.

To reheat: Add the pork and liquid to a dutch oven or skillet, adding a little extra broth or water as needed. Cover and simmer on low until the pork is tender and warmed through.