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Slow Braised Pork Shoulder With Apple Cider Vinegar
Prep Time:
15 minutes
Cook Time:
2 1/2 hours
6 servings

4 Tbsp. canola oil, divided

2 lbs. pork shoulder

1 tsp. salt

2 onions, sliced

2 celery stalks, rough chopped

2 Tbsp. chopped garlic

2 bay leaves

1 (6 oz. btl.) apple cider vinegar

1 Tbsp. brown sugar

1 ctn. (32 oz.) Central Market Organics Low Sodium Chicken Broth, divided

1 Tbsp. all purpose flour

3 potatoes, cooked & mashed


Preheat oven 325°F.
Add 2 Tablespoons canola oil to a roasting pan and bring to Medium-High heat.
Season pork with salt and pepper, and sear on all sides until dark brown, adjusting flame
to prevent burning. Remove to a plate and set aside.
In same roasting pan add onions, celery, garlic and remaining oil. Sauté 10 minutes
. Add bay leaves, vinegar, brown sugar and 3 cups chicken broth.
Mix flour and remaining chicken broth in a small bowl until smooth. Pour mixture into roas
ting pan liquid, stirring constantly to prevent lumps.
Return pork to roasting pan, bring to a boil, cover, and place in oven.
Bake 2 1/2 hours. Best served over mashed potatoes.

Nutritional Information

Calories: 490, Total Fat: 28g, Saturated Fat: 7g, Sodium: 280mg, Carbohydrates: 27g, Diet
ary Fiber: 3g, Protein: 31g


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