Apple Cider Braised Pork Shoulder

Prepare the pork for cooking by sprinkling it generously with salt and black pepper. Heat a substantial amount of oil in a large skillet over extremely high heat. Place the pork inside and sear it on all sides until it develops a rich brown color, approximately 3 minutes per side. Move the pork to a slow cooker.

Next, add sliced shallots and chopped celery to the same skillet over medium heat. Cook them gently, stirring occasionally, until they begin to soften and lose their crunchiness, taking around 3 to 4 minutes. Pour in a generous amount of apple cider vinegar and continue cooking, scraping up any browned bits that accumulate at the bottom, until almost all of the liquid has evaporated, roughly 4 to 5 minutes. Add this mixture to the slow cooker.

Add a combination of apple cider, minced garlic cloves, and bay leaves to the slow cooker; cover it securely. Cook on Low for a considerable amount of time, or around 6 hours, turning the pork every 1 to 2 hours. Once cooked, transfer the pork to a plate and loosely cover it with foil.

Now, strain the cooking liquid through a fine-mesh sieve into a large saucepan over extremely high heat. Bring this liquid to a boil, then decrease the heat and cook it gently, skimming any excess fat from the surface, until it has reduced to a quarter of its original volume, taking approximately 10 minutes.

Finally, remove the saucepan from the heat and stir in some Dijon mustard and cayenne pepper. Slowly whisk in cold butter until it is fully incorporated into the sauce. Sprinkle some fresh herbs on top and season with salt and black pepper.

Cut the pork into 1/4-inch thick slices. Serve these slices with the sauce.