Instructions
Follow the steps and taste along the way.
Prepare the meat and oven
Preheat the oven to 160 °C. Pat the pork shoulder dry and cut it into cubes about 3 cm across. Season the meat with 4 g of salt and the pepper.
Brown the meat
Heat the oil over medium-high heat in a heavy, oven-safe pot. Brown the meat in two batches to avoid crowding the pot; sear each batch on all sides for about 5 minutes, until a brown crust forms. Transfer the browned meat to a plate.
Make the braising base
Finely chop the onion and cook it in the same pot for 4 minutes, until softened and beginning to turn golden. Stir in the mustard and thyme, then pour in the stock and apple cider vinegar. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot, then return the meat and any juices from the plate to the pot.
Braise the meat with the apples
Cover the pot and place it in the oven for 65 minutes. Core the apples and cut them into thick wedges. After 65 minutes, add them to the meat, stir, and continue braising, covered, for 20 to 25 minutes. The meat should be tender and the apples soft but still holding their shape.
Cook the buckwheat groats
While the meat is braising, bring 500 ml of water and 3 g of salt to a boil in a small pot. Add the buckwheat groats, cover, and cook over low heat for 12 to 15 minutes, until tender and the water has been absorbed. Remove from the heat and leave covered for 5 minutes.
Finish and serve
Check the meat with a fork; if it still feels resistant, braise it, covered, for another 10 minutes. The sauce should be glossy and lightly coat the meat, not be very thick. Serve hot with the buckwheat groats and apples, dividing the sauce among the portions.
