Apple Cider Braised Pork Shoulder 🍏🍏

📝 Ingredients

• 3 lb pork shoulder roast
• 1 tbsp kosher salt
• 1 tbsp olive oil
• 2 large shallots, sliced
• 1 small fennel bulb, sliced
• 6 garlic cloves, minced
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 2 tsp fennel seeds (optional)
• 2 cups unfiltered apple cider
• 2 tsp apple cider vinegar
• 2 cups chicken stock
• 2 apples, sliced (Granny Smith or Honeycrisp work well)
  )

  🍳 Instructions

  1. Prep & Sear Preheat oven to 350°F (175°C). Pat pork dry and season with salt. Heat olive oil in a Dutch oven over high heat and sear pork on all sides until browned (about 4 minutes per side). Remove and set aside.
  2. Sauté Veggies Reduce heat to medium. Add shallots and fennel, cooking until softened and lightly caramelized (about 5 minutes). Add garlic and cook for 1 minute more.
  3. Deglaze & Build Flavor Add cider, vinegar, chicken stock, pepper, cayenne, and fennel seeds. Bring to a boil, scraping up browned bits.
  4. Braise Return pork to the pot. Liquid should come halfway up the meat. Cover and braise in the oven for 2 hours.
  5. Add Apples & Finish Add apples and cooked vegetables to the pot. Cover and braise for another 30 minutes, until pork is fork-tender.
  6. Serve Let rest for 10 minutes. Slice or shred pork and serve with apples and veggies. Spoon braising liquid over the top. Garnish with fennel fronds if desired.