3 lbs pork shoulder, cut into large (3-4 inch) chunks
kosher salt to generously season your pork
1 tsp garlic powder
1 tsp onion powder
1 ½ tsp kosher salt
fresh cracked black pepper
2 tbsp avocado oil
2 white onions, thinly sliced
4 cloves of garlic, minced
1 cup no-sugar-added apple butter
1 tablespoon coconut sugar
2 (12oz) bottles hard apple cider
1/4 cup coconut aminos
1 tbsp arrowroot starch mixed with 3 tbsp water to make a slurry
Directions
Season the pork with the garlic powder, onion powder, salt, and pepper, and massage it into the pork.
Heat oil in Dutch oven or large pot over medium high heat. Add your pork pieces and cook until golden brown on each side (3-4 minutes per side). Transfer your browned pork to a plate and reduce the temperature to medium.
Add your onions and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until nicely browned.
Add the garlic and cook for 1 minute until fragrant. Add the apple butter, coconut sugar, apple cider and coconut aminos. Bring to a boil.
Return the pork to the Dutch oven, submerging the pieces in the liquid and reduce the heat to low. Cover and cook for 3 hours until the meat is fork tender, turning the pieces over once halfway through.
Remove the pork from the pot. Bring to a simmer. Whisk the arrowroot starch and water together and pour into the pot. Stir to incorporate and simmer for 5 minutes until the sauce has thickened slightly.
Remove from heat and return the pork to the pot until you are ready to serve.
Serve over mashed potatoes and garnish with parsley.
ENJOY!
Pork shoulder braised low and slow in apple butter and hard apple cider until it falls apart; rich, cozy, a little sweet and savory. Serve over mashed potatoes. From Olivia Adriance on Instagram.
