Sauce ships fresh at ambient temperature.
Upon receipt, store at room temperature for up to 36 months. Once opened, store in refrigerator and enjoy within 7 days.

Season 2 1/2 lb. (1.25kg) boneless pork shoulder roast or 2 1/2 lb. (1.25kg) bone-in, skin-on chicken thighs with salt and pepper.
In large Dutch oven over medium-high heat, warm 2 Tbs. oil. Brown pork shoulder roast on all sides, or, working in batches, brown chicken thighs on all sides, approx. 8–10 minutes per batch. Return pork or chicken to pot and add braising sauce. Fill sauce jar with 1 cup (250ml) water and swirl to remove any remaining sauce. Add water to pot and bring to a simmer. Cover pot tightly with aluminum foil, then cover with lid.
Transfer to 350°F (180°C) oven and cook until meat is fork-tender, approx. 2 1/2–3 hours for pork or 1 1/2–2 hours for chicken. Skim fat off sauce. Shred pork in sauce or keep chicken thighs whole in sauce. Serve pork or chicken spooned over whipped polenta, mashed potatoes or rice.
If desired, garnished with your favorite chopped herbs.

Williams Sonoma Braising Sauce, Apple Cider & Sage