Cider-Braised Pork Shoulder with Apples and Sage

This cider-braised pork shoulder slow cooked with apples, onions, garlic, and fresh sage is a cozy winter meal perfect for a family of four.

Ingredients:

• 3–4 lb bone-in pork shoulder
• Salt and freshly ground pepper
• 2 tbsp olive oil
• 2 onions, sliced
• 3 apples, cored and sliced
• 4 cloves garlic, minced
• 2 cups apple cider
• 1 cup chicken stock
• 2 tbsp Dijon mustard
• 2 tbsp brown sugar
• 4–5 fresh sage sprigs
• 2 bay leaves

Instructions:

1. Preheat oven to 325°F (165°C). Pat the pork shoulder dry and season generously with salt and pepper.
2. In a Dutch oven, heat olive oil over medium-high heat. Sear pork shoulder on all sides until browned; transfer to a plate.
3. Add onions and apples to the pot and cook until softened. Stir in garlic and cook for another minute.
4. Return pork to the pot. Add apple cider, chicken stock, Dijon mustard, brown sugar, sage, and bay leaves. Bring to a simmer.
5. Cover the pot and transfer to the oven. Braise for 2.5–3 hours until the pork is tender and falling apart.
6. Remove the pork and let rest. Skim fat from the braising liquid and simmer to reduce slightly. Season to taste.
7. Serve the pork shoulder with the apples and onions, spooning the braising sauce over the top.