Prep Time::30 mins
Cook Time:: 6 hrs 30 mins
Total Time:: 7 hrs
Servings::8
Ingredients
1 (4 pound) boneless pork shoulder roast
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 shallots, sliced
1 rib celery, chopped
½ cup apple cider vinegar
2 ½ cups apple cider
4 cloves garlic, peeled
1 bay leaf
1 ½ teaspoons Dijon mustard
1 pinch cayenne pepper, or more to taste
2 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon chopped fresh herbs (Italian parsley, sage, or thyme)
Directions
Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Add pork; sear on all sides until browned, about 3 minutes per side. Transfer to a slow cooker.
Add shallots and celery to same skillet over medium heat; cook and stir until begin to soften, 3 to 4 minutes. Pour in apple cider vinegar; cook, scraping up any browned bits, until liquid nearly evaporated, 4 to 5 minutes. Add to slow cooker.
Add apple cider, garlic cloves, and bay leaf to slow cooker; cover. Cook on Low until fork-tender but not falling apart, about 6 hours, turning pork every 1 to 2 hours. Transfer pork to a plate; cover loosely with foil.
Strain cooking liquid through a fine-mesh-sieve, discarding solids, into a large saucepan over high heat. Bring sauce to a boil, then decrease heat and cook, skimming fat from top, until reduced to 1/4 of original volume, about 10 minutes.
Off heat, stir Dijon mustard and cayenne pepper into sauce; slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs; season with salt and black pepper.
Cut pork into 1/4-inch thick slices. Serve with sauce.