Apple Cider-Braised Pork Shoulder

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  3 lbs Pork Loin
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  1 tbsp 1 tablespoon kosher salt
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Shallot(60g)
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  1 Fennel Bulb(234g)
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  6 Garlic(18g)
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  0.3 tsp Cayenne Pepper, Ground
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  2 tsp Fennel Seeds, Dried
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  2 cup Apple Cider, Unfiltered
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  2 tsp Vinegar, Apple Cider
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  2 cup Low Sodium Chicken Broth
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  2 Apple, Granny Smith(334g)

Instructions

1. 1Pat the pork shoulder roast completely dry and season all over with the kosher salt and black pepper.
2. 2Heat the olive oil in a large Dutch oven over high heat until shimmering, about 2–3 minutes. Sear the pork shoulder on all sides until deeply browned, about 4 minutes per side, until a dark crust forms. Transfer to a plate.
3. 3Reduce heat to medium. Add the shallots and fennel to the Dutch oven and cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes. Add the garlic, cayenne pepper, and fennel seeds, stirring constantly until fragrant, about 1 minute.
4. 4Pour in the apple cider, apple cider vinegar, and chicken stock. Increase heat to high and bring to a boil, scraping up any browned bits from the bottom of the pot, about 2–3 minutes. Return the pork shoulder to the Dutch oven, nestling it so the liquid comes halfway up the sides.
5. 5Cover the Dutch oven with a tight-fitting lid and transfer to a 350°F oven. Braise for 2 hours until the pork is very tender and an instant-read thermometer reads at least 190°F.
6. 6Remove from oven, add the quartered apples around the pork, cover, and return to the 350°F oven. Braise for an additional 30 minutes until the apples are fork-tender.
7. 7Remove from oven and let rest uncovered for 10 minutes. Shred the pork into bite-sized pieces directly in the pot.
8. 8Divide the shredded pork evenly into meal-prep containers, distributing the apples, braising liquid, and vegetables equally. Garnish each with the reserved fennel fronds. Cool to room temperature before sealing and refrigerating.