Vinegar-Braised Pork with Pickled Sour Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder braised slowly in a tangy vinegar sauce served alongside crisp pickled sour vegetables to balance the rich flavors. This american-inspired pork ready in about 220 minutes pairs pork shoulder, apple cider vinegar, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 30 min Cook: 190 min Serves 6 American cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Pat dry 2 lbs pork shoulder and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy ovenproof pot over medium-high heat. Sear pork for 4 minutes per side until deeply browned.
  2. Step 2: Remove pork and add 4 minced garlic cloves and 1 tsp yellow mustard seeds to the pot, sauté for 1 minute until fragrant. Pour in 1 cup apple cider vinegar, 1 cup water, and stir in 2 tbsp brown sugar until dissolved.
  3. Step 3: Return pork to pot, add 2 sprigs fresh thyme. Cover and braise in oven for 3 hours until pork is fork-tender.
  4. Step 4: Meanwhile, combine 1 cup julienned carrots, 1 cup julienned daikon radish, and 1 tsp salt in a bowl. Toss and let sit for 20 minutes. Rinse and drain well.
  5. Step 5: Toss drained vegetables with 1/2 cup apple cider vinegar and 1 tbsp sugar (optional) for quick pickling. Serve pork sliced with pickled sour vegetables on the side.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Vinegar-Braised Pork with Pickled Sour Vegetables take to make?

Total time is about 220 minutes (30 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vinegar-Braised Pork with Pickled Sour Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Vinegar-Braised Pork with Pickled Sour Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vinegar-Braised Pork with Pickled Sour Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vinegar-Braised Pork with Pickled Sour Vegetables?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes