Pork Shoulder Braised with Apple Cider, Thyme, and Tomatoes

Ingredients

• 1 bulb fennel, sliced
• 1-½ lb. boneless pork shoulder, seasoned with salt, pepper, and crushed red pepper
• Roasted garlic cloves
• Pinch cayenne
• 2 Tbs. fresh thyme leaves
• 2 cups apple cider
• ½ tsp. ground cardamom
• + 4 more ingredients
• • 5 sprigs fresh thyme
  • 4 cups chicken stock
  • 1 large onion, sliced
  • 2 cups cider vinegar

Add enough oil to a Dutch oven or high-sided skillet to coat the bottom. Heat over medium or medium high. Season the meat with salt and pepper. Brown it on all sides in batches; transfer to a plate. Pour off all but a few tablespoons of fat from the pan. Reduce the heat to medium and cook the ar...

View full recipe at Fine Cooking