This 5 ingredient recipe has results that over-deliver for the little prep that is involved. With less than 10 minutes of prep, you are rewarded with tender fall-apart meat with sweetness from apple cider and tangy mustard for balance.
Cider and Mustard Braised Pork
Cider and Mustard Braised Pork
Category
Pork
Author:
Fiona Kennedy
Servings
serves 6
Prep Time
10 minutes
Cook Time
3 hours
This 5-ingredient recipe really over-delivers in terms of flavor versus effort. There is less than 10 minutes of actual prep time and about 15 minutes of active cooking to produce tender, falling-apart pork flavored with cider and mustard. Serve this over mashed potatoes, rice, buttered egg noodles, or tuck it into a grilled cheese sandwich. Need an idea of what to do with leftovers? I mixed some of the leftover meat with some sautéed cubed apples and some shredded sharp cheddar cheese to make some delicious hand pies.
Ingredients
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2 Tbs vegetable oil
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3 lb pork butt, cut into 2-in x 1-in pieces
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⅓ cup Sweet and Tangy Mustard Rub (7303)
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1 cup apple cider
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2 red onions, sliced into ½-in thick wedges
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¼ cup chopped Italian parsley (optional)
Directions
Heat oven to 325F. Heat oil in large Dutch oven over medium high heat. Add half the pork , making sure not to crowd the pan. Cook for about 4 minutes, or until all sides are browned. Remove pork from pot and repeat with the remaining pork. Remove second batch of pork once browned and reduce heat to medium.
Add apple cider to pot and scrape up any brown residue that results from browning the meat. Add seasoning, and stir well. Return the meat to the pot and bring mixture to a simmer. Place a piece of parchment directly on top of the meat and cover with pot lid. Place pot in oven and cook for 1 ½ hours. Remove pot from oven, remove parchment paper lid and add red onion. Replace parchment paper and pot lid. Return pot to oven and cook for 1 to 1 hour 30 minutes, or until pork is tender. Sprinkle chopped parsley over the dish and serve.