Mustard-Braised Pork

By Christian Reynoso

Updated February 20, 2026

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Ready In
2 hr
Rating
5(36)
Comments
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This tender, rich pork has a caramelized crust that’s tangy and sweet. To create it, the pork is coated in a mixture of mustard, vinegar and sugar, simmered in a covered pot until soft, then cooked uncovered at a higher temperature to create a browned exterior. The concentrated, flavorful gravy in the bottom of the pot can be slathered on toast. Serve the pork with anything from roasted potatoes and sauerkraut to rice and beans or even a simple green salad. 

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
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

  1. 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. 

  2. 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.  

  3. 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.

  4. Step 4

    Serve the pork as desired, with beans, salad greens and a dollop of mustard, if you like.

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    Ratings

    5 out of 5
    36 user ratings
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    Comments

    JohnnytheCook

    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.

    Ronni

    @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.

    KevinP

    I made this exactly as written, using a pork shoulder picnic because that’s what was in the store. The flavor was wonderful, and the pork was melt-in-your-mouth tender, but didn’t get the crusty finish I was expecting even after letting it cook an extra 15 minutes. I used an 8-quart cast iron Dutch oven and perhaps a little less water next time might be in order.

    AES

    I made as directed other than cutting the water to 1 cup. I was ready to pull the pork onto a sheet pan at the end to brown it after reading the notes but it was unnecessary. The pork browned beautifully and everything was delicious.

    Katrina

    Followed recipe closely. No issue with pork not browning. Tasty for the effort.

    CJ

    This recipe calls for too much water and the pork did not crust.

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