German-Style Braised Pork with Charred Vegetables
A hearty German-inspired dish featuring slow-cooked pork and a variety of charred vegetables, served over a bed of fluffy rice.
Ingredients
- ●1.5 kg pork shouldercut into 2-inch pieces
- ●1 large onioncharred
- ●2 medium carrotcharred
- ●2 medium potatocharred
- ●1/2 cup apple cider vinegar
- ●1 cup beef broth
- ●2 tbsp brown sugar
- ●2 tsp dijon mustard
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the pork with salt and black pepper.
- 3
Heat a large Dutch oven over medium-high heat.
- 4
Sear the pork until browned, about 5 minutes.
- 5
Remove the pork from the pot and set aside.
- 6
Add the charred onion, carrot, and potato to the pot.
- 7
Cook for 5 minutes, stirring occasionally.
- 8
Add the beef broth, apple cider vinegar, brown sugar, and Dijon mustard to the pot.
- 9
Return the pork to the pot and bring to a boil.
- 10
Cover the pot and transfer to the preheated oven.
- 11
Braise the pork for 2 1/2 hours, or until tender.
- 12
Serve the pork over a bed of fluffy rice, garnished with additional charred vegetables if desired.