Mustard-Molasses Braised Pork Shoulder
 
Makes about 6 servings
Ingredients
  • 1 tablespoon vegetable oil
  • 1 (5-pound) bone-in pork shoulder, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 1 cup chopped white onion
  • 2 cups beef broth
  • ¼ cup plus 1 tablespoon stone-ground mustard, divided
  • ¼ cup unsulphured molasses
  • 1 tablespoon creamy horseradish, divided
Instructions
  1. Preheat oven to 325°.
  2. In a medium cast-iron Dutch oven, heat oil over medium heat. Rub all sides of pork with salt and pepper. Add to pot; cook, turning occasionally, until browned on all sides, about 10 minutes.
  3. In a medium bowl, whisk together onion, broth, ¼ cup mustard, molasses, and 2 teaspoons horseradish. Pour over pork. Cover with lid.
  4. Bake, basting occasionally, until tender, 3 to 4 hours.
  5. Remove from oven. Remove lid; let stand until cool enough to shred. Discard bone; shred meat with 2 forks. Strain cooking liquid into a bowl; stir in remaining 1 tablespoon mustard and remaining 1 teaspoon horseradish. Toss liquid with pork.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/mustard-molasses-braised-pork-shoulder/