Pork and Prune Cider Braise with Dijon and Bay

Why You’ll Love This Recipe

• Classic French-style braise: savory pork with sweet prunes in a cider-Dijon sauce that tastes restaurant-level.
• Hands-off cooking: after a quick sear, the oven does the work.
• Balanced flavors: bay and thyme keep it herbaceous while vinegar brightens the finish.
• Make-ahead friendly: even better the next day, ideal for entertaining.

Grocery List

• Produce: 2 onions, 2 carrots, 2 celery ribs, 5 garlic cloves, fresh thyme, parsley, optional orange
• Dairy: Unsalted butter
• Pantry: Boneless pork shoulder, olive oil, kosher salt, black pepper, tomato paste, all-purpose flour, dry hard apple cider, low-sodium chicken stock, Dijon mustard, whole-grain mustard, bay leaves, prunes, apple cider vinegar

Full Ingredients

For the Braise

• 3 lb (1.36 kg) boneless pork shoulder, tied for even cooking
• 2 1/2 tsp kosher salt
• 1 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 medium yellow onions, thinly sliced
• 2 medium carrots, sliced into 1/2-inch pieces
• 2 celery ribs, sliced into 1/2-inch pieces
• 5 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour
• 2 cups (480 ml) dry hard apple cider
• 1 cup (240 ml) low-sodium chicken stock
• 2 tbsp Dijon mustard
• 2 bay leaves
• 6 fresh thyme sprigs

To Finish

• 1 1/4 cups pitted prunes (7 oz/200 g), whole or halved if large
• 1 tbsp whole-grain mustard
• 2 tsp apple cider vinegar, plus more to taste
• 1 tbsp unsalted butter (optional, for gloss)
• 2 tbsp finely chopped flat-leaf parsley
• 1 tsp finely grated orange zest (optional, lovely with prunes)

Step-by-Step Instructions

Step 1: Preheat and Season the Pork

Heat oven to 325°F (165°C). Pat the pork shoulder very dry with paper towels so it browns properly. Tie with kitchen twine if it isn’t already, to help it cook evenly and slice neatly. Season the pork on all sides with 2 1/2 tsp kosher salt and 1 1/2 tsp black pepper.

Step 2: Brown the Pork Deeply

Heat a heavy Dutch oven (5–6 qt) over medium-high. Add 2 tbsp olive oil. When shimmering, sear the pork until well browned on all sides, about 3–4 minutes per side (8–10 minutes total). Transfer pork to a plate; keep pot on the heat.

Step 3: Soften Aromatics

Add 1 tbsp butter, then the onions, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, 6–8 minutes. Stir in garlic for 1 minute until fragrant. Add tomato paste and flour; cook, stirring, for 1 minute to toast lightly.

Step 4: Build the Cider-Dijon Braising Liquid

Pour in the hard cider and bring to a lively simmer while scraping up browned bits with a wooden spoon. Simmer 2 minutes to reduce slightly. Stir in chicken stock, 2 tbsp Dijon mustard, bay leaves, and thyme sprigs. Return pork (and any juices) to the pot. Liquid should come about halfway up the sides; add a splash more stock if needed. Bring to a bare simmer.

Step 5: Oven Braise Until Tender

Cover the pot and braise in the oven for 2 hours. Remove pot, add the prunes, submerging them slightly around the pork. Return to the oven, uncovered, and braise 30–40 minutes more, until the pork is fork-tender and the prunes are plump. Internal temperature may read 195–205°F (90–96°C), but tenderness is your best guide.

Step 6: Reduce and Finish the Sauce

Transfer pork and prunes to a warmed platter; tent loosely with foil. Discard bay leaves and woody thyme stems. Skim any excess fat from the surface of the braising liquid. Set pot over medium heat and simmer briskly until reduced by about one-third, 8–10 minutes. Whisk in 1 tbsp whole-grain mustard, 2 tsp cider vinegar, and 1 tbsp butter (optional) for a glossy finish. Taste and adjust salt, pepper, and acidity (add another splash of vinegar if needed).

Step 7: Slice, Sauce, and Serve

Slice the pork thickly or pull it into large chunks. Return to the pot to coat with the sauce, or spoon sauce over the platter. Shower with chopped parsley and a little orange zest. Serve hot with mashed potatoes, buttered noodles, or creamy polenta to catch the cider-mustard sauce.

Pro Tips

• Use a dry hard cider so the sauce reduces to balanced savoriness; if using a sweeter cider, add an extra teaspoon of vinegar at the end.
• Brown deeply but don’t burn: adjust heat so fond is mahogany, not black.
• Add prunes late so they plump without disintegrating.
• Keep liquid level at least one-third up the pork during the braise; top with a splash of stock if needed.
• For a glossy, restaurant-style finish, whisk in cold butter off the heat.

Variations

• Calvados Twist: Deglaze with 1/4 cup Calvados before the cider, and swirl in 2 tbsp cream at the end for a lush finish.
• Smoky Bacon: Cook 4 oz diced bacon first; use the rendered fat to brown the pork for a subtle smoky backbone.
• Slow Cooker or Instant Pot: After searing on the stovetop, cook 7–8 hours on LOW (add prunes for last hour). Instant Pot: 45 minutes on High Pressure, 15-minute natural release; add prunes and simmer on Sauté to plump and reduce sauce.

Storage & Make-Ahead

Cool completely, then refrigerate in its sauce up to 4 days or freeze up to 3 months. The flavor improves overnight. Reheat gently on the stovetop, adding a splash of water or stock if the sauce is very thick. Skim any chilled fat before reheating. If the prunes have softened too much on reheating, add a few fresh ones to plump in the hot sauce for 5 minutes.

Nutrition (per serving)

Approximate: 610 calories; 32 g fat (10 g saturated); 28 g carbohydrates; 14 g sugars; 2 g fiber; 38 g protein; 610 mg sodium.