Braised Pork with Apples, Maple Syrup, and Mustard
I’ve loved braised dishes ever since I was little. There’s something so comforting about meat that’s cooked slowly in the oven for a long time. Today, I’m sharing a recipe for braised pork with apples, maple syrup, and a hint of mustard. This recipe is a dream come true, it’s cozy and comforting, and perfect for cold days.
I love serving this braised pork with mashed potatoes so I can spoon all that delicious, apple and maple-flavored sauce over them. You absolutely have to try it!
- Servings: 4 to 6
- Preparation time: 15 minutes
- Cooking time: 3:15
Good to know
- Pork shoulder is ideal for this recipe because it contains enough fat and collagen to become tender when slow-cooked. I recommend choosing a boneless cut and cutting it into large pieces for easier cooking.
- Be sure to brown the pork thoroughly before putting it in the oven. This step brings out rich flavors and allows you to capture the cooking juices when you deglaze with white wine.
- I recommend using Cortland or Honeycrisp apples, which hold their shape relatively well when cooked. Cut them into large wedges, leaving the skin on, to prevent them from falling apart completely in the sauce.
- Cooking uncovered for the last 40 minutes allows the liquid to reduce and the flavors to intensify. If the sauce is too runny, remove the pork and apples, then reduce it on the stovetop for a few more minutes.
- Cooking time may vary depending on the size of the pork pieces. The meat is ready when it easily falls apart with a fork. If it’s still tough, continue cooking until it’s tender.
Frequently asked questions
Absolutely! It’s a great recipe to make the day before because the flavors will have time to develop.
Yes, you can substitute white wine with an equal amount of chicken or vegetable broth and add a little apple cider vinegar to maintain the acidity.
Braised pork will keep for three to four days in the refrigerator in an airtight container. It can also be frozen for up to three months, ideally with plenty of sauce to prevent drying out.
I prefer mashed potatoes, but this pork would also be delicious with a salad or soup.
Ingredients
- 1.5 kg boneless pork shoulder, cut into 4 to 6 large pieces
- 3 tablespoons (45 ml) olive oil
- 6 to 8 French shallots, peeled and cut in half lengthwise
- 4 garlic cloves, chopped
- 1 teaspoon (5 ml) crushed fennel seeds
- 1/2 cup (125 ml) white wine
- 1 cup (250 ml) of fresh apple juice
- 1/4 cup (60 ml) maple syrup
- 1 cup (250 ml) chicken or vegetable broth
- 2 tablespoons (30 ml) Dijon mustard
- 2 tablespoons (30 ml) whole grain mustard
- 3 Cortland or Honeycrisp apples, cut into wedges
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Preparation
- Preheat the oven to 325°F and place the rack in the center.
- Pat the pork pieces dry with paper towels. Season with salt and pepper.
- Heat the oil in a large ovenproof pot over medium-high heat. Sear the pork pieces for three to four minutes on each side, or until golden brown. Set them aside on a plate.
- In the same pot, cook the French shallots for 2 minutes, stirring occasionally. Add the garlic and fennel seeds, and cook for an additional minute.
- Deglaze with white wine and let it reduce for one to two minutes.
- Then, add the apple juice, maple syrup, chicken broth, Dijon mustard, and whole grain mustard. Return the pork pieces to the pot. Cover the pot and bake for 2 hours and 30 minutes.
- Remove the pot from the oven and arrange the apple wedges around the pork, pressing them slightly into the liquid. Continue cooking, uncovered, for 40 minutes or until the pork is very tender and easily falls apart with a fork.
- Serve with mashed potatoes or a side dish of your choice.
