How To Make Slow-braised pork shoulder with cider & parsnips
Pork is one of the most commonly cooked meats in the world and we’ve decided to put our spin into these minimal yet tasty pork recipes that will have you looking forward to every bite.
Serves:
Ingredients
- 2.5 lbs pork shoulder, boneless
- 2 tbsp olive oil
- 2 onions, sliced
- 3 cloves of garlic, minced
- 2 parsnips, peeled and chopped
- 2 apples, cored and sliced
- 2 cups apple cider
- 2 cups chicken broth
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
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Preheat the oven to 300°F (150°C).
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Heat the olive oil in a large Dutch oven over medium-high heat. Season the pork shoulder with salt and pepper, then brown it on all sides in the Dutch oven. Remove the pork and set it aside.
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In the same Dutch oven, add the onions and garlic. Cook until softened, about 5 minutes.
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Add the parsnips and apples to the Dutch oven and cook for an additional 2 minutes.
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Pour in the apple cider, chicken broth, Dijon mustard, brown sugar, and dried thyme. Stir well to combine.
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Return the pork shoulder to the Dutch oven and bring the mixture to a simmer. Cover with a lid and transfer to the preheated oven.
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Slow-braise the pork for 4 hours, or until it is tender and easily shreds with a fork.
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Remove the Dutch oven from the oven and let the pork rest for a few minutes. Shred the pork using two forks.
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Serve the slow-braised pork shoulder with the cider and parsnip mixture as a delicious main course.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 86mg
- Sodium : 513mg
- Total Carbohydrates : 29g
- Dietary Fiber : 4g
- Sugar : 12g
- Protein : 40g
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