Fall Dinner Recipes: Ultimate Cider-Braised - All Food Board

Name: Fall Dinner Recipes: Ultimate Cider-Braised - All Food Board
Total time: 235 min
Ingredients: 8 kg (4 lb) Boneless Pork Shoulder (Boston Butt), tied; 2 tsp (10 g) Kosher Salt; 1 tsp (5 g) Freshly Cracked Black Pepper; 2 Tbsp (30 ml) High-Heat Cooking Oil (e.g., Grapeseed or Olive Oil); 1 large (200 g) Yellow Onion, roughly chopped; 2 medium (150 g) Carrots, peeled and chunked; 2 medium (150 g) Parsnips, peeled and chunked; 4 cloves Garlic, smashed; 1 Tbsp (15 ml) Unsalted Butter; 2 cups (475 ml) Dry Apple Cider; 1 cup (240 ml) Low-Sodium Chicken Stock; 1 Tbsp (15 ml) Dijon Mustard; 2 sprigs Fresh Thyme; 2 Bay Leaves; 1 Tbsp (15 ml) Cornflour (Cornstarch), mixed with 1 Tbsp water (for thickening later)

allfoodboard.com

Fall Dinner Recipes dont get cozier than this. This easy fall dinner transforms pork shoulder into a spoon-tender, cider-braised Sunday Roast. Perfect for cozy

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Ingredients

8 kg (4 lb) Boneless Pork Shoulder (Boston Butt), tied
2 tsp (10 g) Kosher Salt
1 tsp (5 g) Freshly Cracked Black Pepper
2 Tbsp (30 ml) High-Heat Cooking Oil (e.g., Grapeseed or Olive Oil)
1 large (200 g) Yellow Onion, roughly chopped
2 medium (150 g) Carrots, peeled and chunked
2 medium (150 g) Parsnips, peeled and chunked
4 cloves Garlic, smashed
1 Tbsp (15 ml) Unsalted Butter
2 cups (475 ml) Dry Apple Cider
1 cup (240 ml) Low-Sodium Chicken Stock
1 Tbsp (15 ml) Dijon Mustard
2 sprigs Fresh Thyme
2 Bay Leaves
1 Tbsp (15 ml) Cornflour (Cornstarch), mixed with 1 Tbsp water (for thickening later)