Holiday Braised Pork Shoulder
"The trail mix adds a festive sweetness and nutty texture to the braising liquid, making this dish both rustic and celebratory - perfect for your holiday spread." - Chef Nick Miguel, Development Chef de Cuisine
Equipment
- Dutch Oven (optional)
Ingredients
- 1/4 cup Canola oil
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 5 pounds Pork shoulder roast
- 3 cups Maika’i Beef Broth
- 1 12 oz. pack Maika’i Holoholo Trail Mix
- 3 cups Apple cider
- 1 pack Evonuk Farms Poultry Medley
- Aromatics: Onions, celery, carrots, garlic (optional)
- Granny Smith Apples, cut into quarters (optional)
Instructions
- Preheat oven to 350°F.
- Season pork shoulder generously with kosher salt and black pepper.
- In a Dutch oven, heat canola oil over medium-high heat. Sear pork shoulder on all sides until golden brown, about 4–5 minutes per side. Remove and set aside.
- Deglaze the pot with apple cider, scraping up browned bits. Add Maika’i Beef Broth, Maika’i Holoholo Trail Mix, and Evonuk Farms Poultry Medley. Stir to combine. (Optional: add aromatics here for more depth.)
- Return pork shoulder to the pot. Liquid should come about halfway up the roast—add more broth if needed.
- Cover and braise in the oven for 2.5–3 hours, until the pork is fork-tender. (If adding apples, place them in the pot about 30 minutes before pork is done.)
- Remove pot from heat and rest for 30 minutes before serving.
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