INGREDIENTS
2 1/2 cups
apple cider
1/2 cup
apple cider vinegar
1
bay leaf
2 tbsp
butter
1 pinch
cayenne pepper
1 rib
celery
1 1/2 tsp
dijon mustard
4 cloves
garlic
1 tbsp
italian herbs
4 lb
pork shoulder roast
8 servings
salt and pepper
2
shallots
1 tbsp
vegetable oil