👨🍳 Method
Prep & Sear Preheat oven to 350°F (175°C). Pat pork dry and season with salt. Sear in hot oil in a Dutch oven until browned on all sides. Remove and set aside.
Sauté Veggies In the same pot, cook shallots and fennel until soft and caramelized. Add garlic and cook for 1 minute.
Deglaze & Build Flavor Add cider, vinegar, chicken stock, pepper, cayenne, and fennel seeds. Bring to a boil, scraping up browned bits.
Braise Return pork to pot. Liquid should come halfway up the meat. Cover and braise in oven for 2 hours.
Add Apples & Finish Add apples and cooked vegetables. Cover and braise for another 30 minutes until pork is fork-tender.
Serve Let rest 10 minutes. Slice or shred pork, spoon over apples and veggies, and drizzle with braising liquid.
This dish is even better the next day as the flavors deepen. Serve with mashed potatoes, crusty bread, or roasted root vegetables for a full autumn feast. Want a version with maple syrup or a cider glaze? I’ve got ideas to elevate it even further.
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