Cider Braised Pork Shoulder

Instructions

Preheat your oven to 300°F (or 150°C).

Always pull a large piece of meat 30 to 60 minutes before searing it. Doing this will take the chill off of it, because you don't ever want to sear cold meat. Next pat it dry with paper towels.

Then place 2 tablespoons of avocado oil into a large 7-quart Dutch oven and heat to medium-high. While the pot is preheating season all sides of the pork shoulder generously with kosher salt and black pepper.

Once the oil is hot, sear the pork for 3 to 5 minutes on all sides. While your searing the pork, roughly chopped up 1 large onion, 2 carrots, 2 celery stalks and then smash and peel 4 large cloves of garlic.Once you've seared the pork, remove to a clean plate and set off to the side.

Next add in all the chopped vegetables and garlic, and use a wooden spatula to stir while scraping the bottom of the pot. Nestle the pork shoulder into the vegetables in the pot. Pour in 2 cups of apple cider and 1 cup low-sodium chicken broth. Lastly, add in 8 sprigs of fresh thyme. Cover and slide into your preheated oven for 3 hours.

In the last 10 minutes of cooking, prep the rainbow carrots. After braising for 3 hours, remove the pot from the oven and preheat your oven to 375°F (or 190°C). Carefully remove the pork shoulder to a carving board with a juice groove. I use tongs and a large spatula to help lift it out of the pot. Remove the bone and discard. Use a knife to cut into 8 large chunks. If it falls apart while cutting it (which it may very well) no worries.

Using a slotted spoon to remove the veggies, garlic and thyme stems and transfer to a bowl, let cool before discarding. Pour the braising liquids into a fat separator. After a few minutes, the fat will rise to the top. Pull the plunger out of the spout and pour the braising liquids back into the pot leaving the fat in the separator cup.

Use tongs to add the pork back into the pot with the braising liquids. Then add in the rainbow carrots. Place the pot, leaving it uncovered, back into the oven for 50 to 60 minutes or until fork tender.

Serve the cider braised pork and tender carrots over mashed potatoes, cauliflower puree or whipped butternut squash. Spoon some of the apple cider braising liquids over top and season with a little freshly ground black pepper, and a sprinkle of chopped fresh parsley and thyme.

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