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Cider-Braised Pork Shoulder with Veggies

Cook Time: 45 min
739 cal, 40g fat, 48g carbs, 49g protein, 8g fiber

This should be called “Fall Stew” because it makes the best of October bounty. Beets, parsnips, celeriac and fennel braise with pork shoulder in a cider sauce scented with rosemary and thyme. Simple and delicious.

Category:

This Meal Includes:

Pork Shoulder
Apple Cider
Chicken Broth
Rosemary
Thyme
Parsnips
Beets
Celeriac
Onion
Fennel Bulb
Apple