Fourteen Carrots Braised Pork Shoulder with Apple Gravy and Pulled BBQ Pork

Published October 11, 2014

There’s something about a slow-braised pork shoulder that turns an ordinary Sunday into, well… something a little golden. At our house, the first clue is always the smell. You know—the onions and apples and carrots doing their thing in the oven while everyone wanders around living their day. The kids drift through the kitchen a little more than usual, pretending they’re not checking on dinner, and Dennis starts asking what time we’re eating, even though he knows it’s hours away.

It’s one of those recipes that feels like the house is cooking for you. All you really do is tuck a couple of pork shoulders into the pot, splash in some apple juice like you’re blessing it, and then forget about it. By the time evening hits, it’s falling apart if you poke it with a fork. And the best part? One meal turns into two—first that apple-gravy braised goodness, and later the easiest pulled BBQ pork you’ll ever make.

Ingredients

  • 2 pork shoulders (the Costco two-pack is perfect)
  • 2 onions, sliced
  • 1 celery stalk
  • 14 carrots
  • Potatoes, quartered (optional)
  • Turnips (optional)
  • 1 cup apple juice
  • 1/4 cup apple cider vinegar
  • 4 cups water

Instructions

Braised Pork Shoulder with Apple Gravy

  1. Rinse the pork shoulders and place them snugly into a large braising pan.
  2. Arrange the vegetables along the sides of the meat.
  3. Pour in the apple juice, apple cider vinegar, and water.
  4. Cover the pan with its lid.
  5. Bake for 6 hours at 350°F.
    • Perfect to put in before work—someone at home can turn the oven off at lunchtime. Beware: they may sneak an early bite!
    • Keep an eye on liquid levels; braising requires moisture. You can use a crockpot, but the oven creates far better depth of flavor.
  6. When done, remove the pan from the oven and tent the meat with foil to keep warm.
  7. In a frying pan, heat 2 tablespoons of oil and whisk in 1/4 cup flour.
  8. Brown the flour until golden.
  9. Slowly ladle in the hot braising liquid to create a gravy. Add salt and pepper to taste.
  10. Strain for a polished look, or keep it rustic and country-style.
  11. Serve by spooning gravy onto the plate, adding a thick slice of pork, and surrounding it with carrots, potatoes, and caramelized onions. Mashed potatoes are also excellent here.

So very yummy.

Pulled BBQ Pork (Dinner #2)

  1. With the remaining pork roast or leftovers, pull the meat apart with two forks.
  2. Add your favorite BBQ sauce—just enough to lightly coat and flavor the pork.
  3. Serve with coleslaw and toasted buns.

Excellent.

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