Name: Apple and Mustard Braised Pork
Ingredients: 4 pounds pork shoulder; 2 teaspoons Jalapeño Mustard; 2 cups apple cider; 2 cups chicken broth; 1 cup Vidalia Sweet Onion Mustard Relish; 2 rosemary sprigs; 1 teaspoon caraway seeds; 2 thyme sprigs; 1 red onion; 2 cups sliced apples

Description

An enjoyable and farm-fresh dish.

Ingredients

Scale

4 pounds pork shoulder
2 teaspoons Jalapeño Mustard
2 cups apple cider
2 cups chicken broth
1 cup Vidalia Sweet Onion Mustard Relish
2 rosemary sprigs
1 teaspoon caraway seeds
2 thyme sprigs
1 red onion
2 cups sliced apples

Cook Mode Prevent your screen from going dark

Instructions

Season pork shoulder with salt and pepper.
Sear all sides in a Dutch oven
Rub the seared meat with 2 tablespoons Shenot’s Jalapeño Mustard.
Return meat to Dutch oven and apple cider, chicken broth, Shenot’s Vidalia Sweet Onion Mustard Relish, herbs, and caraway seeds.
Simmer on low for 8 hours, or until the pork is fork tender.
After 6 hours, add sliced apples and sliced red onion to the Dutch oven.
Once the pork is fork tender and the apples are cooked, garnish with fresh herbs and serve.