Ingredients

• 2.5 pounds pork shoulder , cut into 2-inch chunks
• salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 1 large yellow onion , chopped
• 3 cloves minced garlic
• 0.5 cups apple cider or apple juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon prepared horseradish
• 1.25 cups heavy cream
• 0.25 cups chicken broth or more as needed
• 4 sages leaves
• 2 sprigs thyme
• 2 small sprigs fresh rosemary
• 1 dried bay leaf
• 1 cup sliced carrots
• 1 stalk celery , sliced
• 1 pinch cayenne pepper
• 0.5 cups green peas , fresh or frozen
• 0.25 cups matchstick-cut apple strips for garnish
• 1 tablespoon chopped fresh chives for garnish

Instructions

1. 1 Season pork chunks generously with salt and pepper; toss to distribute seasonings evenly.
2. 2 Heat vegetable oil in a large pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes per batch. Transfer pork to a plate.
3. 3 Place onions into the same pot; cook and stir until translucent and the edges brown, 3 or 4 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in apple cider and apple cider vinegar.
4. 4 Increase the heat to high and stir in mustard and horseradish. Transfer browned pork pieces back to the pot, along with any accumulated juices. Pour in cream and 1/4 cup chicken broth; add more chicken broth to cover if needed. Add sage, thyme, rosemary, and bay leaf; season with a pinch of salt. Bring to a simmer, then cover and simmer over low heat for 30 minutes.
5. 5 Add carrots, celery, and cayenne pepper; season with more black pepper. Leave uncovered and simmer until meat is tender, about 1 hour. Add peas and simmer for 10 minutes. (Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.)
6. 6 Garnish individual servings with apple strips and chives.

Nutrition per serving