Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 2 pounds of pork shoulder into 2-inch chunks and pat them dry with paper towels.

2. 2

   Heat 2 tablespoons of rapeseed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat and sear the pork chunks on all sides until deeply browned, then remove the pork and set it aside.

3. 3

   Add 1 large diced onion to the pot and sauté for 5 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.

4. 4

   Pour in 1.5 cups of apple cider to deglaze the pot, scraping up any browned bits from the bottom, and allow it to simmer for 2 minutes.

5. 5

   Return the seared pork to the pot along with 2 cups of beef broth, 1 cup of dried plums, 2 star anise pods, 1 teaspoon of juniper berries, 0.5 teaspoon of allspice berries, 1 bay leaf, 0.5 teaspoon of caraway seeds, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

6. 6

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and simmer for 3 hours, or until the pork is fork-tender.

7. 7

   Remove the bay leaf and star anise pods before serving the braised pork with its flavorful sauce.