Braised Pork with Caraway Apples and Onions and Mustard Cheddar Mashed Potatoes with Parsnips

Ingredients

• One 4-pound boneless pork shoulder
• Kosher salt and coarse black pepper
• Kosher salt and coarse black pepper
• 2 tablespoons vegetable or olive oil
• 6 tablespoons butter
• 1 tablespoon caraway seeds
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 4 onions, cut into thin wedges, root end attached
• 3 firm, crisp apples, peeled and cut into wedges
• 2 tablespoons fresh thyme leaves, chopped
• Pinch freshly grated nutmeg
• 3 tablespoons cider vinegar
• 2 tablespoons honey
• One 12-ounce bottle German beer or lager
• 1 1/2 cups chicken stock
• 4 large russet potatoes, peeled and chunked (2 to 2 1/2 pounds)
• 2 large parsnips, peeled and chunked (1 to 1 1/2 pounds)
• 1 cup milk
• 1 1/2 to 2 cups, extra-sharp white Cheddar (about 8 ounces)
• 1/4 cup grainy Dijon mustard
• Chopped parsley, to garnish

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