Pic
2 tbsp vegetable oil for browning meat
2 1/2 pounds pork shoulder
salt and freshly ground black pepper to taste
1 large yellow onion, chopped
3 cloves minced garlic
2 tbsp apple cider vinegar
1/2 cup apple cider or apple juice
2 tbsp Dijon mustard
1 tbsp horseradish
1 1/4 cup heavy cream
1/4 cup chicken broth, or as needed
1 stalk celery, sliced
1 cup sliced carrots
a few sage leaves
2 sprigs thyme
2 small sprigs rosemary
1 dry bay leaf
pinch of cayenne
1/2 cup green peas, fresh or frozen
fresh apple strips and fresh chive to garnish
Cut pork into 2" pieces and season
High heat browning in stock pot, remove
Medium heat, cook onion 3-4 minutes
Add garlic
Apple cider and apple cider vinegar
High heat add mustard, horseradish
Add pork
Add cream and broth
Add rosemary, thyme and sage and bay leaf
Salt and simmer
Low heat simmer for 30 min
Add carrots and celery
add cayenne and pepper
Simmer until pork is tender, about an hour
Add peas
simmer 10 min
High heat and reduce sauce
Serve over mash or rice
Top with apple strips and chives