Once you taste this sweet and savory Mustard-Molasses Braised Pork Shoulder, you’ll agree it’s worth every minute of the time it takes to braise.
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
- Preheat oven to 325°.
- 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.
- In a medium bowl, whisk together onion, broth, ¼ cup mustard, molasses, and 2 teaspoons horseradish. Pour over pork. Cover with lid.
- Bake, basting occasionally, until tender, 3 to 4 hours.
- 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.
