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Ingredients
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Pork
Braising liquid / Finish
Sauce (included)
Method
Pork
Season and brown
Pat the pork pieces dry with paper towels. In a small bowl mix kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub the seasoning evenly over all pork pieces. Heat a large heavy-bottomed Dutch oven or skillet over medium-high heat. Add the olive oil and, when shimmering, add pork in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side, until a deep golden crust forms. Transfer browned pork to a plate and set aside.
Deglaze
With the heat still on medium-high, add 1/4 cup of the chicken broth to the hot pan to deglaze, scraping up the brown bits from the bottom with a wooden spoon. Let the liquid reduce briefly for 1–2 minutes.
Braising liquid / Finish
Combine and braise
Return all browned pork to the pot. Add the remaining chicken broth, apple cider vinegar, brown sugar, soy sauce, Dijon mustard, minced garlic, and bay leaf. Bring to a gentle simmer, then reduce heat to low so the liquid is at a low simmer (not a rolling boil). Cover the pot and braise gently for 1.5–2 hours, or until pork is fork-tender and easily shreds. Check once at 45–60 minutes and turn pieces so they braise evenly; add up to 1/2 cup extra broth or water if the liquid reduces too much.
Rest and shred
When pork is tender, remove the pot from heat. Transfer pork pieces to a cutting board or bowl and let rest for 10 minutes. Using two forks (or your hands if cooled), shred the pork into bite-sized pieces. Strain and reserve the pan juices—measure about 1 cup for the sauce and keep any remaining juices to moisten the shredded pork if desired. Discard bay leaf.
Adjust seasoning
Taste reserved pan juices and pork; add salt, pepper, or a splash more vinegar or soy sauce as needed to balance sweet, salty, and acidic notes.
Sauce (included)
Make a slurry
In a small bowl, whisk the cornstarch into the cold water until fully dissolved to make a slurry.
Finish sauce
Place a small saucepan over medium heat and add the reserved pan juices (about 1 cup) and the neutral oil or butter. Bring to a gentle simmer. Whisk in the cornstarch slurry and simmer for 1–2 minutes until the sauce thickens to a glossy consistency. If desired, add optional hot sauce or chili flakes for heat. Taste and adjust seasoning. If sauce becomes too thick, whisk in a tablespoon or two of water or broth to reach desired pourable consistency.
Serve
Toss shredded pork with a portion of the finished sauce to coat (reserve some sauce to serve alongside). Garnish with chopped parsley if using. Serve hot, or cool and refrigerate for cold serving. The pork will keep well refrigerated for 3–4 days; reheat gently with a splash of reserved juices or broth to keep moist.