关于此食谱

嫩软、入口即化的猪肩肉，用硬苹果酒慢火炖制，搭配香芹菜、新鲜百里香和一点全粒芥末。苹果酒会浓缩成深邃鲜香、微微甘甜的锅底酱汁，完美地淋在猪肉上。这是真正的

步骤说明

1. 1

   Preheat your oven to ![325°F]. Pat the pork shoulder completely dry with paper towels — this is key for a good sear. Season all over generously with salt and black pepper.

2. 2

   Heat the olive oil in a large Dutch oven over ^[medium-high heat] until shimmering. Add the pork shoulder and sear undisturbed for 4–5 minutes per side until deeply golden-brown on all sides, including the ends. Don't rush this step — the crust adds major flavor. Transfer the pork shoulder to a plate and set aside.

3. 3

   Reduce the heat to ^[medium]. Add the sliced yellow onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened and lightly browned, about 5–6 minutes. Scrape up any browned bits from the bottom as you stir.

4. 4

   Add the smashed garlic and tomato paste. Stir and cook for 1–2 minutes until the tomato paste darkens slightly and becomes fragrant.

5. 5

   Pour in the hard apple cider and chicken stock. Stir in the whole grain mustard. Bring to a gentle simmer and scrape up any remaining browned bits from the bottom of the pot.

6. 6

   Nestle the seared pork shoulder back into the pot — it should be about halfway submerged in liquid. Tuck in the thyme sprigs, bay leaves, and apple wedges (if using) around the pork shoulder.

7. 7

   Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, turning the pork shoulder once halfway through, until the meat is completely fork-tender and pulls apart easily. A fork should slide in with almost no resistance.

8. 8

   Carefully transfer the pork shoulder to a cutting board and tent loosely with aluminum foil to rest. Discard the thyme sprigs and bay leaves. Using a ladle or large wooden spoon, skim off any excess fat from the surface of the braising liquid.

9. 9

   Place the Dutch oven on the stovetop over ^[medium-high heat]. Simmer the braising liquid and vegetables for 8–10 minutes until slightly reduced and the sauce coats a wooden spoon. Remove from heat and swirl in the cold butter until melted and glossy. Add the apple cider vinegar and taste for salt, adjusting as needed.

10. 10

    Use two forks or your hands to pull the pork shoulder into large, rustic chunks or shred it completely — your choice. Arrange on a serving platter or individual plates, spoon the pan sauce and vegetables generously over the top, and garnish with fresh flat-leaf parsley if desired. Serve immediately.