Apple Juice Braised Pork Shoulder

Method

1. 1
   • pork shoulder1¼ kg
   • caraway seeds1 tsp
   • saltto taste
   • black pepperto taste

   Season the pork shoulder — Pat the pork shoulder dry and season all over with salt, black pepper, and caraway seeds.

2. 2
   • pork shoulder1¼ kg
   • vegetable oil2 tbsp

   Sear the pork shoulder — Heat the vegetable oil in a large oven-safe pot over high heat and sear the pork on all sides until deeply browned, about 8 minutes total.

   ⏱8 min
3. 3
   • pork shoulder1¼ kg
   • apple2
   • onion2
   • garlic3

   Sauté onion and apple — Remove the pork and set aside. Add the onion, apple, and garlic to the pot and sauté for 3 minutes until lightly softened.

   ⏱3 min
4. 4
   • apple juice5 dl
   • wheat flour1 tbsp
   • chicken stock2 dl

   Deglaze with apple juice — Stir in the flour and cook for 1 minute, then pour in the apple juice and chicken stock, scraping up any browned bits from the bottom of the pot.

   ⏱1 min
5. 5
   • pork shoulder1¼ kg
   • bay leaf2

   Braise the pork shoulder — Return the pork to the pot, add the bay leaves, cover, and braise in a 160°C (320°F) oven for 1 hour 30 minutes, turning once halfway through, until fork-tender.

   ⏱1 hr 30 min
6. 6
   • pork shoulder1¼ kg
   • saltto taste
   • black pepperto taste

   Reduce the braising liquid — Transfer the pork to a board and rest for 10 minutes. Strain the braising liquid into a saucepan and simmer over medium heat for 5 minutes until slightly thickened; season with salt and pepper.

   ⏱10 min
7. 7
   • pork shoulder1¼ kg
   • apple juice5 dl

   Slice and serve with gravy — Slice the pork and serve with the apple juice gravy spooned over the top.