Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or oven-safe pot, heat 2 tablespoons of rapeseed oil over medium-high heat.

2. 2

   Sear 2 pounds of pork shoulder chunks on all sides until deeply browned, then remove the pork and set aside.

3. 3

   Add 1 large yellow onion, chopped, and 2 medium parsnips, chopped, to the pot and sauté for 5 minutes until softened.

4. 4

   Stir in 3 minced cloves of garlic, 1.5 teaspoons of chipotle powder, 1 teaspoon of dried thyme, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, cooking for 1 minute until fragrant.

5. 5

   Pour in 1.5 cups of unfiltered apple cider and 1 cup of chicken broth, scraping the bottom of the pot to deglaze, then return the seared pork shoulder to the pot, ensuring it is mostly submerged.

6. 6

   Stir in 0.5 cup of lingonberry preserves, cover the pot tightly, and braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until the pork is fork-tender.

7. 7

   Remove the pork from the pot and shred it using two forks, then return the shredded pork to the pot and stir to coat it evenly with the sauce.

8. 8

   Garnish with 2 tablespoons of fresh chopped dill before serving.