APPLE-CIDER-BRAISED PORK

1 (4-lb) boneless pork shoulder roast, trimmed of excess fat

2 tsp salt

1 tsp black pepper

1 tbsp vegetable oil

2 shallots, sliced

1 stalk celery, chopped

1/2 cup apple cider vinegar

2 1/2 cups apple cider

4 garlic cloves, peeled

1 bay leaf

1 tsp Dijon mustard

1 pinch cayenne pepper, or to taste

2 tbsp cold butter, cut into pieces

1 tbsp chopped fresh herbs ie Italian parsley, sage or thyme

Pat pork dry then sprinkle with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork until browned, about 3 minutes per side. Transfer to a 41/2-5-quart slow cooker (do not clean skillet).

Reduce stove temperature to medium and cook shallots and celery in the skillet, stirring, until they start to soften. Add vinegar and cook, stirring to scrape up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.

Pour shallots mixture over pork in the cooker. Add cider, garlic, and bay leaf. Cover and cook on low setting, turning pork every 1 to 2 hours, until fork-tender but not falling apart. This should take around 6 hours. Transfer the roast to a warm plate and cover loosely with foil.

Pour remaining liquid through a fine mesh strainer into a large saucepan over high heat, discard bay leaf and other solids. Bring to a boil and reduce heat. Cook, skimming fat from the top, until reduced to 1/4 the original amount, about 25 minutes.

Remove liquid from heat and stir in mustard and cayenne. Slowly add the cold butter, whisking until each addition is incorporated. Sprinkle in the herbs and season with salt and black pepper.

Cut pork into 1/4-inch slices and top with the sauce.

Yield: 8 servings

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