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Nutrition Facts
Serving Size 510 g
(Approx. 6 Servings)
Amount Per Serving
Calories 500 Calories From Fat 250
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 260 mg 11%
Total Carbohydrate 28 g 9%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 33 g
Vitamin A 4% Iron 15%
Vitamin C 25% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Slow Braised Pork Shoulder With Apple Cider Vinegar

Prep Time
25 minutes
Cook Time
2 h 40 m
Total Time
3 h 5 m
6  People


Recipe makes 6 Servings

4 Tbsp canola oil, divided
2 Lb pork shoulder
1/8 Tsp salt, to taste
1/8 Tsp pepper, to taste
2 white onion, sliced
2 celery stalks, rough chopped
2 Tbsp garlic, chopped
2 bay leaves
6 Oz H-E-B Organics Apple Cider Vinegar Unpasteurized
1 Tbsp brown sugar
32 Oz Central Market Organics Low Sodium Chicken Broth, divided
1 Tbsp all purpose flour
3 white potatoes, cooked & mashed
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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.



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