Description
A tender, fall-apart braised pork shoulder glazed with a sweet and savory maple-Dijon sauce, slow-cooked with seasonal root vegetables for a comforting autumn meal.
Ingredients
Scale
- 4 lbs (1.8 kg) Pork Shoulder (Boston Butt), bone-in preferred
- 1/2 cup (120 ml) 100% pure maple syrup
- 3 tbsp (45 g) Dijon mustard
- 1 lb (450 g) Carrots, peeled and chopped into large chunks
- 1 lb (450 g) Parsnips, chopped to same size as carrots
- 2 sprigs fresh Thyme (approx. 1 tbsp chopped)
- 2 sprigs fresh Rosemary (approx. 1 tbsp chopped)
- 2 cups (480 ml) Low-sodium chicken stock
- 2 tbsp Olive oil
- 1 tbsp Kosher salt
- Black pepper, to taste
- 1 Onion, chopped (implied from sauté step)
Instructions
- Pat the pork shoulder dry with paper towels and season generously with salt and black pepper. Let it sit at room temperature while prepping vegetables.
- Heat a Dutch oven over medium-high heat with olive oil. Sear the pork shoulder for 3-4 minutes per side until a deep golden-brown crust forms. Remove pork to a plate.
- Reduce heat to medium. Add chopped onions, carrots, and parsnips to the pot. Sauté for 5-7 minutes until onions are translucent and veggies begin to brown.
- Deglaze the pot with 1/2 cup chicken stock, scraping up brown bits from the bottom.
- Stir in maple syrup, Dijon mustard, thyme, and rosemary. Add remaining chicken stock. The liquid should come halfway up the sides of the pork.
- Return pork to the pot. Cover with a tight-fitting lid and transfer to a 325°F (165°C) oven. Braise for 2.5 to 3 hours, until internal temperature reaches 195°F–205°F.
- Remove pot from oven. Lift pork out and cover with foil. Boil the sauce uncovered on the stovetop for 10-15 minutes until reduced to a thick glaze.
- Taste and adjust seasoning. Slice or shred the pork, drizzle with sauce, and serve immediately.
Notes
The pork is done when it reaches an internal temperature of 195°F–205°F for fork-tender results. The dish improves in flavor after sitting overnight in the refrigerator. It can be frozen for up to 3 months. If using a slow cooker, sear first, then cook on low for 6-8 hours.
- Prep Time: 45 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 480
- Sugar: 18
- Sodium: 650
- Fat: 28
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 3
- Protein: 35
Keywords: pork shoulder, braised pork, maple dijon, fall recipes, autumn cooking, comfort food, one-pot meal, root vegetables