CIDER BRAISED PORK BUTT
- 3-4 LB BEELER’S BONE IN PORK BUTT
- 4 large yellow sweet onions, thinly sliced
- 2 large Granny Smith apples, peeled and sliced
- 3 cloves peeled garlic
- 3 tbsp Dijon mustard
- 1 tsp dry thyme
- Sea salt to taste
- Black pepper to taste
- 4 tbsp olive oil
- 2 c. apple cider
- 2 c. chicken stock
- Preheat oven to 325 degrees F.
- Rub pork with olive oil and coat liberally with salt and black pepper.
- Heat a large roasting pan or Dutch oven on stovetop to medium high heat and brown pork deeply on all sides. Remove pork from pan and set to side.
- Add onions to pan, reduce heat to medium and cook until softened and golden brown.
- Add apple cider to pan with onions scraping bottom with spoon to deglaze picking up all of those browned bits from bottom.
- Add apple slices, garlic and thyme then cook for 2 minutes.
- Add seared pork and juices back in pan, cover, braise in oven for approximately 2.5-3 hours until meat is very tender and breaks apart easily.
- Transfer roasting pan back to stove top. Remove pork and place in deep sided serving dish to rest.
- On stovetop add Dijon mustard and cook down apples and onion until slightly reduced adding salt and pepper to taste.
- Slice pork into individual serving portions with sharp serrated knife and pour apples, onion and cooking liquid over and around meat. Serve immediately and pair with your favorite potato and vegetable side dishes.