Ingredients

• 1 tbsp olive oil
• 500g (1.1 lb) pork shoulder, diced
• 1 large onion, sliced
• 2 apples, cored and sliced (use a tart variety like Granny Smith)
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp brown sugar
• 300ml (1 ¼ cups) apple cider
• 200ml (¾ cup) chicken stock
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Brown the Pork

Heat the olive oil in a large casserole dish over medium-high heat. Add the diced pork and cook until browned on all sides, about 5-6 minutes. Remove and set aside.

Step 2: Sauté the Vegetables

In the same dish, add the onion, carrots, and garlic. Sauté for 5 minutes until softened. Stir in the thyme, rosemary, and brown sugar, cooking for another minute.

Step 3: Combine and Simmer

Return the pork to the dish and add the sliced apples, apple cider, chicken stock, and Dijon mustard. Season with salt and pepper. Bring to a simmer, then cover and cook on low heat for 1 hour and 30 minutes, stirring occasionally.

Step 4: Serve

Once the pork is tender and the sauce has thickened, garnish with fresh parsley. Serve hot with mashed potatoes or crusty bread.

Tips

For a richer flavor, you can deglaze the pan with a splash of white wine before adding the cider and stock. If you prefer a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir it in during the last 10 minutes of cooking.