Braised Pork Shoulder

I'm a big fan of the one pot dishes, especially when there's a chill in the air.  The stews and roasts that come out of the oven really hit the spot.  This meal was made for our thanksgiving potluck at work, though I made it again over the weekend since the family didn't have any.

Software:

• 4 lb.  Pork Shoulder (boneless)
• 2 cups apple cider
• 2 cups cider vinegar
• 4-5 cups chicken broth
• 4 tbs. vegetable oil
• 1 large onion sliced
• 1 fennel bulb (anise) sliced
• 1 28 oz. can tomatoes (drained)
• 4 sliced garlic cloves
• 7 sprigs of thyme
• S&P

As with all meat, season the pork shoulder with salt and pepper.  While it's sitting, heat up the vegetable oil in a dutch oven.  Turn the oven on to355 degrees.

Brown the meat on all sides (this can take up to 20 minutes).

  Once this is done, remove the meat and saute the onions and fennel.  Cook them enough for them to soften and brown.  Add the thyme and garlic.

Add the vinegar and simmer until reduced about halfway (10 minutes). 

Add the can of tomatoes.

Return the meat to the pot and add the chicken stock and the apple cider until the meat is completely covered.  Bring the mixture to a boil, then remove from the stove and place it in the oven.  Let it cook in the oven for about 3 hours.  Turn the meat every 45 minutes.  It should pull apart easily with a fork when done.

Remove from the oven and take out the the meat.  Put the mixture on the stove and reduce the liquid further (about 30 more minutes). 

Slice the meat and put on a platter.  Add the vegetables to the side and top with fresh thyme if you have any left.  Also make sure you have some crusty bread when serving.  Enjoy!