Vinegar-Braised Pork Shoulder with Mustard Greens

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Slow-braised pork shoulder infused with sharp vinegar and aromatic spices, served over tender mustard greens for a savory, sour-forward dish. This Asian Fusion-inspired pork recipe, ready in about 150 minutes, pairs pork shoulder, cut into 2-inch cubes, apple cider vinegar, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch cubes
• 1/2 cup apple cider vinegar
• 2 cups chicken broth
• 1 tbsp yellow mustard seeds
• 5 garlic cloves, smashed
• 1 inch piece fresh ginger, sliced
• 1 lb mustard greens, chopped
• 2 tbsp vegetable oil
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1/2 tsp red pepper flakes

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed pork shoulder and brown on all sides for about 6-8 minutes until edges are caramelized.
2. Step 2: Add 5 smashed garlic cloves, 1 inch sliced fresh ginger, and 1 tbsp yellow mustard seeds to the pot. Sauté for 2 minutes until fragrant.
3. Step 3: Pour in 1/2 cup apple cider vinegar and 2 cups chicken broth, scraping the bottom of the pot to loosen browned bits. Season with 1 1/2 tsp sea salt, 1 tsp black pepper, and 1/2 tsp red pepper flakes.
4. Step 4: Bring to a simmer, then reduce heat to low, cover, and braise gently for 2 hours until pork is tender and easily shredded.
5. Step 5: Stir in 1 lb chopped mustard greens, cover, and cook for an additional 10 minutes until greens are wilted but still vibrant. Adjust seasoning to taste and serve warm.