Cider Braised Mustard Pork Shoulder
Cider Braised Mustard Pork
2 hours 5 minutes
Bring it on with this fall dish! The smells of fragrant sweet cider and spicy stone ground mustard infused in each tender bite of this pork shoulder, will have you coming back for seconds. With 4 pounds of roast, there will be plenty to go around.
4 Lb Pork Roast- Shoulder
2 T Chop Shop Steak Seasoning
2 T Cooking Oil
2 Shallots- Julienned
1 Bulb- Fennel- Shaved
4 Clove Garlic- Sliced
1/4 C Sherry Cooking Wine
1/4 C Bier Hall Bavarian Ale Mustard
2 C Apple Cider
2 C Chicken Stock
3 Apples- Peeled, Cored, Quartered
Preheat oven to 350 degrees.
Place a Dutch oven over medium high heat and add oil.
Season the pork roast generously with Chop Shop.
Sear the roast in the Dutch oven on all sides. Remove from the pan and set aside.
Add more oil to the pan if needed. Sauté the fennel and shallots until translucent.
Add garlic and sauté for 2 minutes.
Remove the sauteed vegetables and set aside.
Lower heat to medium low. Add sherry and deglaze the pan.
Add mustard, apple cider and chicken stock. Stir and bring to a boil.
Place the roast into the liquid and cover.
Place in the oven and braise for 2 hours.
Add the sauteed veggies and the apples to the liquid and return to the oven for 30 minutes.
Remove from the oven a rest for 20 minutes before serving.
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