Mustard-Braised Pork

By Christian Reynoso

Updated February 20, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
2 hr
Rating
5(236)
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
    236 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.

    Jimmy C.

    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.

    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.

    Juneauesque

    Delicious and easy. I took the advice from others and reduced the amount of water to 1 cup, cooked at 350 for 30 minutes, then reduced temp to 300. Followed the remaining directions. I used a Staub 5-quart Dutch oven and there was no sticking or burnt residue. Served with warmed white beans with garlic and rosemary, and a green salad.

    Cathy B.

    If you don’t have 2 hours to spare on a weeknight, this can be made ahead of time. I decreased the water to 1 1/2 cups, as others suggested and followed the rest of the recipe exactly. It took longer to preheat the oven than to season and sauce the pork. Looked and smelled delicious when I took it out of the oven (I might have nibbled a piece, too). After cooling a bit, I stored the pork chunks in one container and the sauce in another. The next evening, I was able to pop off the rendered fat from the sauce, then put the pork chunks and sauce into a covered pot and heated it up very slowly on the stovetop over low heat. It was still delicious! Served next to mashed potatoes to soak up the sauce.

    Mike

    Made this with a pork loin and it turned out great. Lowered initial temp to 325 and reduced the time in the oven with the lid on to about 25 mins.

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