Apple Cider–Braised Pork Shoulder with Root Veggies

Steps

1. Preheat oven to 350°F. Pat pork dry with paper towels and season with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add pork and sear until browned, 3–4 minutes per side (pork will not be cooked through). Transfer pork to a plate and set aside.
2. Reduce heat to medium. Add onion to pot and cook, stirring occasionally, until softened, 4–5 minutes. Stir in garlic and cook 30 seconds more. Stir in flour to coat. Add ½ cup apple cider and cook 1 minute, scraping up brown bits from bottom of pot.
3. Stir in chopped apples, then return pork to pot. Add thyme and remaining 1½ cups apple cider. Bring to a boil and season with salt and pepper. Cover pot with lid and transfer to oven. Roast 2 hours.
4. Carefully remove pot from oven and add carrots. Cover and return to oven. Cook until pork is fork-tender, about 45 minutes more. Transfer pork to a cutting board and let rest 10 minutes.
5. Meanwhile, discard thyme sprigs. Using a slotted spoon, transfer carrots to a serving platter. Cut beets into wedges and arrange with carrots. Using a wide spoon, skim fat from top of cooking liquid in pot. Bring liquid to a boil over medium-high. Cook until sauce reduces slightly, 2–3 minutes. Slice pork and arrange on platter with vegetables. Serve with sauce for spooning over top.