Mustard-Braised Pork
Updated February 20, 2026
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 2 hr
- Rating
- Comments
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Ingredients
2½ to 3 pounds boneless pork shoulder, cut into 2-inch chunks
Salt and pepper
¼ cup Dijon mustard (or a mixture of whole grain and Dijon), plus more for serving
2 tablespoons white wine vinegar, distilled white vinegar or apple cider vinegar
3 tablespoons brown sugar
3 garlic cloves, finely chopped or finely grated
Warmed cooked white beans and a green salad (optional), for serving
Nutritional analysis per serving (4 servings)
15 grams carbs; 221 milligrams cholesterol; 811 calories; 25 grams monosaturated fat; 6 grams polyunsaturated fat; 20 grams saturated fat; 57 grams fat; 3 grams fiber; 855 milligrams sodium; 57 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange a rack in the middle of the oven and heat the oven to 350 degrees. Place the pork in a Dutch oven or other large ovenproof pot with a lid and season all over with salt and pepper.
- Step 2
In a small bowl, whisk together the mustard, vinegar, brown sugar and garlic until the sugar has dissolved. Pour the mixture all over the pork chunks and rub it in with your hands. Without pouring it directly over the pork, add 2 cups of water to the pot.
- Step 3
Cover the Dutch oven and bake for 1¼ hours. Adjust the oven temperature to 450 degrees and carefully uncover the pot. Bake until almost all of the liquid has evaporated (leaving mostly rendered fat) and the pork is golden brown and tender, about 30 minutes more.
- Step 4
Serve the pork as desired, with beans, salad greens and a dollop of mustard, if you like.
Private Notes
Comments
Made this with pork loin ribeye cut into chunks. Used only ½ cup water and cooked covered at 325°F about 25 min so it stayed juicy, then uncovered for another 25 minutes at 450°F to brown and glaze. Served over quick rosemary-garlic white beans. The beans soaked up the mustard sauce beautifully and the pork stayed tender.
If you're having trouble getting the crusty finish make sure the pork chunks are not crowded together in the Dutch oven. That's a lot of moisture in there, even with the lid off and temp cranked. If the pot is too small, or too tall, you're going to get the same effect as when you crowd things in a fry pan - you're basically steaming it, and it will be nearly impossible to get a sear or crusty finish. Use a wide, shallow Dutch oven or, as some have said, finish the pork on a sheet pan.
@KevinP When I'm looking for a crusty finish, I pour it out on a baking sheet when almost finished and turn up the heat.
Too much water.
Spectacular recipe! I seared pork before coating it in the mixture and putting it in the oven, and it gave the meat a wonderful flavor. I also used only one cup of water, and I still didn't get a brown crust, but I didn't really make an effort to, and I didn't feel like the recipe needed it. Next time, I do think I would trim a bit of the fat off the pork shoulder, because it was a bit rich/heavy. But overall, it’s absurdly rewarding for how little effort it takes. Super delicious!
I just bought some pork belly on sale recently, thinking I might try it in some Vietnamese recipes, etc. Now I'm wondering if anybody has used it for this recipe? I think I might give it a try, but would appreciate any comments...