Slow-braised pork shoulder in apple cider and stock, tender and rich with caramelized fennel and onions.
Pat pork dry before searing—moisture prevents browning and develops deeper flavor. Do not skip the sear step; browning the meat creates fond that enriches the braising liquid.
Make ahead: braise up to 2 days in advance, cool, and refrigerate. Reheat gently on the stovetop, covered, until warmed through. The pork is done when it shreds easily with a fork and reaches an internal temperature of 190–205 °F.
Ingredients
Scale
Measurement units
- 4 lb pork shoulder
- 2 cups apple cider (preferably unsweetened)
- 2 cups chicken or pork stock
- 2 medium fennel bulbs
- 3 medium yellow onions
- 6 garlic cloves
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 tsp black peppercorns
- kosher salt (to taste)
- black pepper (to taste)
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Ingredients
Scale
Measurement units
- 4 lb pork shoulder
- 2 cups apple cider (preferably unsweetened)
- 2 cups chicken or pork stock
- 2 medium fennel bulbs
- 3 medium yellow onions
- 6 garlic cloves
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 tsp black peppercorns
- kosher salt (to taste)
- black pepper (to taste)
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Instructions
Prepare the pork and aromatics
Pat pork shoulder (4 pound) chunks dry with paper towels and season generously with kosher salt and black pepper.
Trim fennel bulbs (2 medium), halve them lengthwise, remove the core, and cut into 2-inch pieces.
Peel and quarter 3 medium yellow onions.
Smash garlic cloves.
Equipment: paper towels
Sear the pork
Heat olive oil (2 tablespoon) in a Dutch oven over medium-high heat until shimmering.
Working in batches to avoid crowding, sear the pork chunks until deeply browned on all sides, about 3–4 minutes per batch.
Transfer the browned pork to a plate.
Equipment: Dutch oven or heavy-bottomed braising pot with lid
Build the braising liquid
Add the quartered onions and fennel pieces to the pot and cook, stirring occasionally, until they begin to soften and caramelize, about 5 minutes.
Stir in Dijon mustard (1 tablespoon) and cook for 1 minute.
Pour in apple cider (2 cup) and 2 cups stock, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Add the smashed garlic, fresh thyme sprigs, bay leaves, and black peppercorns (1 teaspoon).
Equipment: Dutch oven or heavy-bottomed braising pot with lid
Braise the pork
Return the seared pork and any accumulated juices to the pot, nestling the chunks among the vegetables.
Bring the liquid to a simmer, then cover the pot and transfer to a 325 °F oven.
Braise for 2.5 to 3 hours, stirring gently halfway through, until the pork is fork-tender and the vegetables are very soft.
Equipment: Dutch oven or heavy-bottomed braising pot with lid
Finish and serve
Remove the pot from the oven and stir in 1 tbsp apple cider vinegar.
Taste and adjust seasoning with kosher salt and black pepper.
Discard the thyme sprigs and bay leaves, then ladle the pork, vegetables, and braising liquid into shallow bowls.
Equipment: Dutch oven or heavy-bottomed braising pot with lid
Before you cook
Cook notes
- • Pat pork dry before searing—moisture prevents browning and develops deeper flavor.
- • Do not skip the sear step; browning the meat creates fond that enriches the braising liquid.
- • The pork is done when it shreds easily with a fork and reaches an internal temperature of 190–205 °F.
- • For a thicker sauce, remove the pork and vegetables after braising, then simmer the liquid uncovered for 10–15 minutes to reduce.
- • Fennel sweetens and softens considerably during braising; if you prefer a firmer texture, add it in the last 45 minutes.
- • Make ahead: braise up to 2 days in advance, cool, and refrigerate. Reheat gently on the stovetop, covered, until warmed through.
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