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Slow Braised Pork Shoulder With Apple Cider Vinegar

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Quick and easy

Quick and easy

Quick and easy

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 roasting 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, Dietary Fiber: 3g, Protein: 31g
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