Sweet Onion Mustard Relish and Jalapeño Mustard bring bold flavors to this braised pork dish. Apples and apple cider from the same spot also come into play, and the aromatic magic of caraway seeds helps, too. We used pork shoulder raised with care and principle that gets lifted into next level flavor with no trouble at all! All you have to do is get the ingredients and the rest is easy-peasy.
Tips for Making the Best Braised Pork
Perfect braising starts with the perfect materials. You want a braiser or a Dutch oven, something made of cast iron. The reason cast iron is best for braising is that it retains heat evenly, so the food can slow-cook all the way through. If you’re new to searing, don’t be afraid. When you sear the meat, make sure you’re rotating it on all sides to caramelize all surfaces. The real cooking happens during the braising stage, but searing ensures a rich flavor. Prep tip: For seasoning, when cooking a large piece of meat, letting the meat marinate overnight infuses the meat with great flavor from the spices. Happy braising!
Apple and Mustard Braised Pork
Description
An enjoyable and farm-fresh dish.
Ingredients
- 4 pounds pork shoulder
- 2 teaspoons Jalapeño Mustard
- 2 cups apple cider
- 2 cups chicken broth
- 1 cup Vidalia Sweet Onion Mustard Relish
- 2 rosemary sprigs
- 1 teaspoon caraway seeds
- 2 thyme sprigs
- 1 red onion
- 2 cups sliced apples
Instructions
- Season pork shoulder with salt and pepper.
- Sear all sides in a Dutch oven
- Rub the seared meat with 2 tablespoons Shenot’s Jalapeño Mustard.
- Return meat to Dutch oven and apple cider, chicken broth, Shenot’s Vidalia Sweet Onion Mustard Relish, herbs, and caraway seeds.
- Simmer on low for 8 hours, or until the pork is fork tender.
- After 6 hours, add sliced apples and sliced red onion to the Dutch oven.
- Once the pork is fork tender and the apples are cooked, garnish with fresh herbs and serve.
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
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