Apple Braised Pork Shoulder
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Total Time: 60
Yield: 10 servings
Ingredients:
3 tablespoons olive oil, divided1 5-pound pork shoulder or pork butt
Kosher salt and freshly ground black pepper, to taste
1-1/2 cups mushrooms, sliced
5 shallots, minced
2 medium onions, chopped medium
1 large jalape
Instructions:
Preheat oven to 325°. Heat 2 tablespoons olive oil in a large Dutch oven over high heat. Season the pork generously with salt and pepper, then sear it on all sides until thoroughly browned. Remove from pan and set aside.Reduce flame to a moderately high heat. Add the remaining olive oil, then add mushrooms, shallots, onions, jalape
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Absolutely the most succulent pork I’ve ever made
This is the most succulent pork I have ever made. However, instead of using olive oil for the braise I use canola or grapeseed oil so I can braise the meat at a higher temperature. You can also serve the pork at room temperature with the re-heated sauce so it can work as a late supper…thin slices with roasted vegetables.