Cider Braised Pork

• 4 tablespoons olive oil
• 2 pounds boneless pork shoulder, cut into 2 inch pieces
• 3 Shallots, chopped skin left on
• 6 cloves Garlic
• 1 handful fresh thyme
• 1 bay leaf
• 2 tablespoons black peppercorns
• 2 juniper berries
• 2 cups dry cider
• 2 cups chicken stock
• S+P to taste

1. Heat the olive oil to a medium high heat in large Dutch oven.
2. Season the pork shoulder all over with salt and pepper and sear it on both side for about 5 minutes per side.
3. Remove the pork from the pan and add the shallots, garlic, thyme, peppercorns and juniper. Saute the aromatics in the pot for five minutes.
4. De-glaze the pan with the cider and chicken stock and add the pork back to the pot.
5. Bring the mixture to the boil and then put a lid on it and bring the temp back down to a simmer. Cook slowly for 2 hours or until the pork is tender.
6. Remove the pork from the pot and strain all the juices through a fine mesh strainer. Add the pork and the juices back into the pot and cook until the sauce slightly tightens around the pork.
7. Season everything one more time, and dive in!

olive oil, pork shoulder, shallots, garlic, thyme, bay leaf, black peppercorns, berries, dry cider, chicken stock

Taken from food52.com/recipes/31292-cider-braised-pork (may not work)