Brazed Pork Shoulder
Serves 1
Directions
- 1Season the pork shoulder on all sides with salt, black pepper, and dried thyme.
- 2Heat the olive oil in a Dutch oven or heavy pan over medium-high heat, then sear the pork on all sides until deeply browned. This step locks in flavor and creates rich browned bits at the bottom of the pot.
- 3Once done, carefully remove the pork and set it aside.
- 4Add the sliced onions to the same pot and cook until softened, then stir in the minced garlic and cook briefly until fragrant.
- 5Pour in the apple cider and scrape the bottom of the pot to release all the flavor.
- 6Stir in the broth, Dijon mustard, and Worcestershire sauce, then return the pork to the pot and nestle the apple and potato pieces around it.
- 7Cover the pot and cook at 325°F (160°C) for 3–4 hours, or in a slow cooker on LOW for 8–10 hours or HIGH for 4–5 hours, until the pork is very tender and easily shreds with a fork.
- 8Shred the pork gently and mix it back into the sauce with the apples and potatoes before serving.
Ingredients
- 1 lb pork shoulder
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp dried thyme
- 2 medium onions
- 2 cloves garlic
- 2 cups unsweetened apple cider
- 0.5 cup chicken or beef broth
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 medium apples
- 1 lb small potatoes
Equipment
Dutch ovenheavy panslow cooker