Cider-Braised Pork Shoulder with Apple and Rosemary

Name: Cider-Braised Pork Shoulder with Apple and Rosemary
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb, trimmed of excess fat pork shoulder; 1 tbsp olive oil; 1 medium, chopped yellow onion; 2 cups apple cider; 1 cup chicken broth; 2, cored and chopped Granny Smith apples; 2 tbsp Dijon mustard; 1 tbsp, chopped fresh rosemary; 1 tsp salt; 1/2 tsp black pepper

Pork shoulder simmered slowly in apple cider and rosemary until fork-tender, with apple pieces adding natural sweetness.

Cuisine: American

Category: Slow Cooker

Prep: 15 minutes. Cook: 480 minutes.

Serves 6.

Ingredients

2 lb, trimmed of excess fat pork shoulder
1 tbsp olive oil
1 medium, chopped yellow onion
2 cups apple cider
1 cup chicken broth
2, cored and chopped Granny Smith apples
2 tbsp Dijon mustard
1 tbsp, chopped fresh rosemary
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Season pork shoulder with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear pork shoulder on all sides for 5 minutes per side until golden brown. Transfer to a slow cooker.
Step 2: Add chopped yellow onion to the skillet and cook for 3 minutes until softened. Pour in 2 cups apple cider and 1 cup chicken broth, scraping up browned bits. Bring to a simmer and cook for 2 minutes, then pour over pork in the slow cooker.
Step 3: Add chopped Granny Smith apples, 2 tbsp Dijon mustard, and 1 tbsp chopped fresh rosemary to the slow cooker. Cover and cook on low for 8 hours, or until pork is tender enough to pull apart with a fork.