Slow Braised Pork Shoulder With Apple Cider Vinegar

Prep Time:
15 minutes
Cook Time:
2 1/2 hours
6 servings

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4Tbsp.canola oil, divided,

2lbs.pork shoulder,

1 tsp.salt,

2onions, sliced,

2celery stalks, rough chopped,

2Tbsp.chopped garlic,

2bay leaves,

1(6 oz. btl.) apple cider vinegar,

1Tbsp.brown sugar,

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

1Tbsp.all purpose flour,

3potatoes, cooked & mashed,


1Preheat oven 325°F.

2Add 2 Tablespoons canola oil to a roasting pan and bring to Medium-High heat.

3Season 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.

4In same roasting pan add onions, celery, garlic and remaining oil. Sauté 10 minutes. Add bay leaves, vinegar, brown sugar and 3 cups chicken broth.

5Mix flour and remaining chicken broth in a small bowl until smooth. Pour mixture into roasting pan liquid, stirring constantly to prevent lumps.

6Return pork to roasting pan, bring to a boil, cover, and place in oven.

7Bake 2 1/2 hours. Best served over mashed potatoes.

Nutritional Information

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

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