Cider-Braised Pork Shoulder with Garlic Sweet Potato Mash and Green Beans

Preheat your oven to 325°F (165°C).

Pat the 3 lbs pork shoulder dry with paper towels. Season all sides generously with salt and black pepper.

Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the pork for about 4-5 minutes per side until a deep golden-brown crust forms. Remove the pork and set aside on a plate.

Reduce heat to medium. Add 1 sliced yellow onion to the same pot and sauté for 5-6 minutes until softened and lightly browned.

Add 4 cloves of minced garlic to the onions and cook for 1 minute until fragrant. Do not let the garlic burn.

Pour in 2 cups apple cider and 1 cup chicken stock, using a wooden spoon to scrape the browned bits (fond) from the bottom of the pot.

Add 3 sprigs of fresh thyme and 2 sprigs of fresh rosemary. Place the seared pork back into the pot. The liquid should come about halfway up the sides of the meat.

Cover the Dutch oven with a tight-fitting lid and place in the center of the oven. Braise for 3 hours, or until the pork is fork-tender and pulls away easily from the bone.

While the pork is in its final 30 minutes of braising, wash, peel, and cube 2 lbs of sweet potatoes into 1-inch pieces.

Place the sweet potatoes in a large pot of cold water with a pinch of salt. Bring to a boil and cook for 15-20 minutes until very tender. Drain the potatoes.

In the same pot used for the potatoes, melt 4 tbsp unsalted butter over low heat. Add 2 cloves of minced garlic and cook for 1 minute. Stir in 1/2 cup whole milk and heat until warm.

Return the drained sweet potatoes to the pot and mash thoroughly with a potato masher or whisk until smooth. Season with salt and pepper to taste.

Wash and trim the ends off 1 lb of green beans. Bring a small pot of water to a boil, add the beans, and blanch for 3 minutes. Drain and immediately plunge into ice water to stop the cooking.

In a skillet, heat 1 tbsp olive oil over medium-high heat. Add the blanched green beans and sauté for 2-3 minutes until heated through and slightly blistered. Season with salt.

Remove the pork from the oven and let it rest for 10 minutes before shredding or slicing. Skim any excess fat from the surface of the braising liquid.

Serve the pork drizzled with the cider braising liquid alongside the garlic sweet potato mash and green beans.