APPLE CIDER BRAISED PORK SHOULDER

Preheat your oven to 325 degrees.

Season the pork shoulder liberally all over with the Cajun spice blend.

Heat 3 tablespoons of the olive oil in a large Dutch oven (5-7 quarts) over medium high heat.  Place the seasoned pork into the hot oil and sear well on all sides, about 3-4 minutes per side, to create a mahogany colored crust on the outside of the meat.  Remove to a plate.

Add the remaining 2 tablespoons of oil to the pan drippings and add the onions, garlic, rosemary, and thyme to the pot.  Cook over medium high heat, stirring frequently for 6-8 minutes until the veggies soften and begin to lightly brown.  Season them with the salt.  Add 1 cup of the cider to the pan and bring to a boil.  Scrape up any browned or charred bits off the bottom and sides of the pot with a wooden spoon or spatula.

Push the veggies to the sides of the pot and put the pork back to the pot in the middle of the vegetables.  Pour the cider into the pot until it reaches ¾ of the way up the sides of the meat.  Bring to a boil.  Cover the pot and place it in the oven for 2 hours.

Remove the pot from the oven and add the apples to the pot, pushing them into the sauce around the pork. Cover and cook for 1-1 ½ house more until the pork is falling apart (your house will smell ahhhmazing).

Gingerly remove the pork to a bowl and skim any excess fat off the top of the sauce and discard.  Bring the sauce to a low boil.  Dissolve the cornstarch in the water to make a ‘slurry’ and slowly add it to the pot, stirring until the sauce thickens into a silky gravy.  Let it boil away on low while you shred the pork into large bite size pieces and add it back to the pot.

Serve the pork and apple gravy over mashed potatoes  or polenta.