Cider & Dijon Braised Pork

Think fall vibes with carnitas texture. I cooked ours in a Dutch oven, but I am certain you could slow cooker this. You should still sear it on all sides, and then transfer the meat to the slow cooker with all of the liquids. Maybe cook it on high for 4-5 hours? This is not written with a starch, but some roasted or smashed potatoes or a mix of roasted veggies would all be great.

As a high maintenance note, and a privilege of working from home, I cooked this in the morning so I could chill it in the fridge and easily remove the fat cap layer on top. Chilling in the fridge is the easiest way to remove the layer of fat, as it allows you to peel it right off. The fat cap on a recipe made with pork butt is tasty in small doses, but always too much if not removed. You can also just use a big soupspoon to skim the fat off.

It is often easier to find bone-in pork, which will likely leave you with a weight closer to 4 lbs. The weight in this recipe is forgiving, but you will need a larger pot. If you like leftovers, or have big eaters, I would consider 4 lbs.

Apple CIDER is different from apple cider vinegar; be sure to use CIDER or this will not work!