Pork Shoulder Braised In Hard Cider

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
805
FAT
186%
CHOL
195%
SOD
86%

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Ingredients for 8 servings

3 fresh thyme sprigs

3 fresh flat-leaf parsley sprigs

1/2 teaspoon whole black peppercorns

3 pounds pork shoulder

Coarse salt and freshly ground pepper

Olive oil

1 small leek, white and pale-green parts, finely chopped and washed well (1/2 cup)

3 garlic cloves, peeled and minced

1 small parsnip, peeled and cut into 1/2-inch dice (1/2 cup)

1/2 small celery root, peeled and cut into 1/2-inch dice (1/2 cup)

4 cups hard cider

1/2 cup homemade or store-bought low-sodium chicken stock, plus more as needed

3 medium leeks, white and pale-green parts, halved lengthwise and washed well

3 medium parsnips, peeled and halved lengthwise

1 1/2 small celery roots, peeled and cut into 1-inch wedges

1 tablespoon unsalted butter, room temperature

1 tablespoon all-purpose flour

1/4 cup heavy cream (optional)

2 teaspoons grainy mustard, plus more for serving

1/2 cup Basic Chicken Stock

3 fresh flat leaf parsley sprigs

3 medium parsnips peeled and halved lengthwise

2 teaspoons grainy mustard plus more for serving

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