Ingredients:

  • 8 kg (4 lb) Boneless Pork Shoulder (Boston Butt), tied
  • 2 tsp (10 g) Kosher Salt
  • 1 tsp (5 g) Freshly Cracked Black Pepper
  • 2 Tbsp (30 ml) High-Heat Cooking Oil (e.g., Grapeseed or Olive Oil)
  • 1 large (200 g) Yellow Onion, roughly chopped
  • 2 medium (150 g) Carrots, peeled and chunked
  • 2 medium (150 g) Parsnips, peeled and chunked
  • 4 cloves Garlic, smashed
  • 1 Tbsp (15 ml) Unsalted Butter
  • 2 cups (475 ml) Dry Apple Cider
  • 1 cup (240 ml) Low-Sodium Chicken Stock
  • 1 Tbsp (15 ml) Dijon Mustard
  • 2 sprigs Fresh Thyme
  • 2 Bay Leaves
  • 1 Tbsp (15 ml) Cornflour (Cornstarch), mixed with 1 Tbsp water (for thickening later)

Instructions:

  1. Prep the Pork: Pat the pork shoulder very dry using paper towels. Season generously all over with the salt and pepper.
  2. Sear the Meat: Heat the oil in the Dutch oven over medium-high heat until shimmering. Carefully place the pork shoulder into the pot (fat side down first). Sear for 4–6 minutes per side until a deep, crusty, golden-brown develops. Remove the pork and set aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the butter, onion, carrots, and parsnips to the pot. Sauté, scraping up the browned bits (the fonds) from the bottom, for 6–8 minutes until the onions soften and turn translucent.
  4. Add Garlic: Stir in the smashed garlic and cook for 1 minute until fragrant.
  5. Deglaze: Pour in the apple cider. Bring the mixture to a rapid simmer, using a wooden spoon to scrape the remainder of the browned bits off the pot base. Let the cider reduce slightly for about 3 minutes. (This concentrates the apple flavour.)
  6. Add Liquids & Seasoning: Stir in the chicken stock and Dijon mustard. Return the pork shoulder to the pot, ensuring it is nestled amongst the vegetables. The liquid should cover about two-thirds of the meat; add a splash more stock if necessary. Add the thyme sprigs and bay leaves.
  7. Set to Braise: Bring the mixture briefly back up to a gentle simmer on the hob. Cover the Dutch oven tightly with its lid.
  8. Cook Low and Slow: Transfer the pot to a preheated oven at 160°C / 325°F. Braise for 3 to 3.5 hours, or until the pork is fork-tender and the internal temperature reaches 90°C–93°C (195°F–200°F).
  9. Rest the Pork: Carefully remove the pork shoulder from the pot and place it on a cutting board. Tent loosely with foil and let rest for 15 minutes.
  10. Strain the Sauce: While the pork rests, pour the contents of the Dutch oven through a fine-mesh sieve set over a saucepan. Discard the cooked bay leaves and thyme.
  11. Thicken the Gravy: Bring the strained braising liquid to a simmer over medium heat. Whisk in the cornflour slurry. Simmer gently for 2–3 minutes until the sauce has thickened slightly to a rich, glossy gravy consistency. Taste and adjust seasoning (salt/pepper).
  12. Shred and Serve: Using two forks, shred the rested pork shoulder. Return the shredded meat (and the saved vegetables) to the pot or a serving dish. Pour the reduced cider gravy generously over the top. Serve immediately.