Ingredients
The following ingredients have 6 Servings
- 1 tablespoon extra virgin olive oil
- 1 (3 ½ pound) boneless pork shoulder
- ½ onion, diced
- 2 ribs celery, diced
- 2 (gala) apples, cored and diced
- 6 sprigs thyme
- ½ bunch sage
- 1 bay leaf
- 1 ½ cups chicken stock, divided
- 3 cups whole milk
- 1 recipe browned butter colcannon
Instruction
- Preheat oven to 300˚F.
- Pour oil into a large Dutch oven and place over medium-high heat.
- Generously season pork shoulder with salt and pepper and sear on all sides. Remove from pot and drain all but 1 tablespoon oil.
- Add onions and celery and sauté for 4 to 5 minutes. Add apples and herbs and continue to sauté for an additional 4 to 5 minutes. Deglaze the pot with ½ cup stock and continue to cook until the stock has reduced by ½.
- Place the should back into the pot and pour milk and remaining stock over the shoulder. Season with salt and pepper and bring to a light boil.
- Cover and place in the oven for about 3 hours or until the meat is fork tender and easily falls off itself.
- Remove Dutch oven from the oven and allow meat to rest about 10 minutes.
- Carefully transfer meat onto a cutting board and shred and slice. Lightly season with salt and pepper.
- Serve over browned butter colcannon with a ladle of the (strained and seasoned) braising liquid.