Description
A tender, juicy braised pork shoulder made with just five simple ingredients: pork, maple syrup, Dijon mustard, onions, and broth. This hearty, sweet-and-savory dish is perfect for fall and provides substantial fuel for the evening.
Ingredients
Scale
- 4 lbs boneless pork shoulder (pork butt), cut into 2-inch chunks
- 2 tablespoons unsalted butter
- 2 large yellow onions, chopped into large chunks
- 4 cloves garlic, minced
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 cup low-sodium chicken broth
- 1/2 cup pure maple syrup
- 3 tablespoons Dijon mustard
- Salt and black pepper, to taste
Instructions
- Pat the pork shoulder dry with paper towels and cut into 2-inch chunks. Season generously with salt and black pepper.
- Heat butter in a heavy-bottomed Dutch oven over medium-high heat. Sear pork chunks in batches (do not overcrowd) for 3-4 minutes per side until deeply browned. Transfer to a plate.
- Reduce heat to medium. Add onions to the pot and cook for 2-3 minutes until softened. Add garlic and thyme, cooking for 1 more minute until fragrant.
- Pour in chicken broth and scrape up browned bits from the bottom of the pot. Add maple syrup and Dijon mustard, whisking to combine.
- Return pork and any accumulated juices to the pot. The liquid should come about halfway up the meat.
- Cover with a tight-fitting lid and place in a preheated 325°F (165°C) oven. Braise for 1.5 hours, or until meat shreds easily with a fork.
- Remove pork from the pot and shred using two forks. Remove thyme sprigs.
- If the sauce is too thin, simmer uncovered on the stove for 5-10 minutes to thicken. Stir shredded pork back into the sauce. Taste and adjust seasoning with salt and pepper.
Notes
Do not skip the searing step as it creates essential flavor through the Maillard reaction. Use real maple syrup, not pancake syrup. If the sauce is too thin, simmer uncovered to reduce. This dish tastes better the next day as flavors meld. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 450
- Sugar: 12
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
Keywords: pork shoulder, braised pork, maple mustard, fall recipes, comfort food, slow cooker alternative, high protein meal