Ingredients with Measurements:
- 3 lbs pork shoulder, bone-in
- 2 tbsp olive oil
- 2 onions, sliced
- 2 apples, peeled and sliced
- 2 cups chicken or beef broth
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 2 sprigs fresh thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Season pork shoulder with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Sear pork shoulder on all sides until browned, about 5-7 minutes per side.
5. Remove pork shoulder from the pot and set aside.
6. Add sliced onions to the pot and cook until softened, about 5 minutes.
7. Add sliced apples and cook for another 5 minutes.
8. Stir in Dijon mustard and honey.
9. Pour in chicken or beef broth and bring to a simmer.
10. Add pork shoulder back to the pot and nestle it in the onion and apple mixture.
11. Add fresh thyme sprigs to the pot.
12. Cover the pot with a lid and transfer to the preheated oven.
13. Braise pork shoulder for 2-3 hours, or until it is tender and falls off the bone.
14. Remove from oven and let rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 20g
Protein: 40g
Sodium: 600mg
Sugar: 14g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck roast or lamb shoulder.
- Chicken or beef broth can be substituted with vegetable broth.
- Honey can be substituted with maple syrup or brown sugar.
- Fresh thyme can be substituted with dried thyme.
Variations:
- Add chopped carrots and celery to the onion and apple mixture for added flavor and nutrition.
- Use different types of apples, such as Granny Smith or Honeycrisp, for a different flavor profile.
- Add a splash of apple cider vinegar for a tangy kick.
Tips and tricks:
- Make sure to sear the pork shoulder on all sides to create a flavorful crust.
- Use a meat thermometer to ensure the pork shoulder is cooked to an internal temperature of 145°F.
- Let the pork shoulder rest for 10 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the braised pork shoulder on a platter with the onion and apple mixture spooned over the top.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Serve with roasted vegetables, such as Brussels sprouts or carrots, and mashed potatoes or polenta.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Polenta
- Crusty bread
Troubleshooting advice:
- If the pork shoulder is tough, it may need to braise for longer.
- If the onion and apple mixture is too dry, add more broth or water.
Food safety advice:
- Make sure to cook the pork shoulder to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braised pork shoulder is a classic comfort food dish that has been enjoyed for generations. The addition of apples and onions adds a sweet and savory flavor to the dish.
Flavor profiles:
The braised pork shoulder is tender and juicy, with a savory flavor from the onions and a sweet flavor from the apples. The Dijon mustard and honey add a tangy and sweet flavor to the dish.
Serving suggestions:
Serve the braised pork shoulder with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
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