Ingredients

The following ingredients have 6 Servings
  • 1 (3 lb) pork shoulder roast
  • 1 tbsp Kosher salt
  • 1 olive oil
  • 2 large shallots, sliced
  • 1 small head of fennel, thinly sliced
  • 6 garlic cloves, roughly chopped
  • ½ tsp pepper
  • ¼ tsp cayenne pepper
  • 2 tsp Fennel seeds (optional)
  • 2 cups Unfiltered apple cider
  • 2 tsp raw apple cider vinegar
  • 2 cups chicken stock
  • 2 apples cored and quartered

Instruction

  • Heat oven to 350°F.Pat the pork dry with a paper towel
  • Evenly salt all sides of the pork.Heat the oil in a large (oven proof) dutch oven set over high heat
  • Brown the pork shoulder roast until brown on all sides, about 4 minutes each side.Transfer pork to a plate when the browning step is complete.Add shallots and fennel to the oil and reduce heat to medium
  • Cook for 5 minutes
  • (deglaze the pan with 1/4 cup chicken stock if it is browning to quickly) Add in garlic and cook for 1 more minute
  • (Scoop out as many of the veggies as you can onto a plate and set aside.)Add the pepper, cayenne, fennel seeds, apple cider, apple cider vinegar, chicken stock and stir to combine
  • Add just the pork back to the pot and bring to a boil over high heat.Cover the pot with a tight fitting lid
  • Place the meat in the oven for 2 ½ hours.About 30 minutes before the meat is done, add the apples, fennel and shallots to the pot, nestling them down into the liquid
  • Place the lid back on and continue cooking until done.