Cider-Braised Pork Shoulder with Apples and Cabbage

Ingredients

• 3 1/2 to 4 pound boneless pork shoulder roast, trimmed
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 3 medium tart-sweet apples (such as Cortland), cored and cut into wedges
• 1/2 medium head green cabbage, cored and sliced 1/2 inch thick
• 2 cups apple cider (not vinegar), divided
• 1 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground allspice
• Fresh parsley, chopped, for serving (optional)

Steps

1. Preheat the oven to 325°F. Pat the pork shoulder dry and season all over with 1 teaspoon kosher salt, black pepper, and allspice.
2. Heat olive oil in a large Dutch oven (or oven-safe pot with lid) over medium-high. Sear pork on all sides until deep golden, about 3 minutes per side. Transfer pork to a plate.
3. Add onion to the pot and cook, stirring, for 4 minutes until softened and lightly browned. Stir in mustard and brown sugar.
4. Nestle pork back in, then scatter apples and cabbage around it. Pour in 1 1/2 cups apple cider and chicken broth around (not over) the pork.
5. Bring to a simmer on the stove. Cover, transfer to the oven, and braise for 2 1/2 hours, turning pork once halfway through, until fork-tender and internal temperature reaches 195°F.
6. Uncover, pour in remaining 1/2 cup apple cider, and roast 20 minutes more to deepen flavors and let the top caramelize slightly.
7. Transfer pork to a cutting board. Let rest 10 minutes, then slice or shred. Spoon vegetables and apples onto a platter, top with pork, and garnish with parsley if using.