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CIDER BRAISED PORK SHOULDER WITH CARAMELIZED ONION AND APPLE CONFIT Recipe

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This recipe for CIDER BRAISED PORK SHOULDER WITH CARAMELIZED ONION AND APPLE CONFIT is from FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ pounds pork shoulder (butt), boneless and tied
salt and freshly ground black pepper
2 Tablespoons olive oil
2 large yellow onions, halved and thinly sliced
¼ cup Brandy
1 large Granny Smith apple, peeled, cut into ½-inch cubes
2 cloves of garlic, chopped
1 teaspoon dried thyme of 1 Tablespoon fresh thyme
1 cup apple cider
1 cup chicken stock
1 Tablespoon Dijon mustard
Directions:
Directions:
1. Pat the pork dry and season with salt and pepper.
2. Heat olive oil in a large oven-proof pot or dutch oven with a lid.
3. Brown pork on all sides, turning with tongs, 6-8 minutes per side. Transfer pork to a plate.
4. Preheat oven to 400º F.
5. Meanwhile, pour off excess fat from pot. Add onion and 1 teaspoon salt. Sauté over medium heat, stirring occasionally, until onions are very soft & deep golden brown, 18-20 minutes.
6. Add Brandy and stir to deglaze pan. Add apple, garlic, mustard and thyme. Cook, stirring, 30 seconds.
7. Return pork to pot, nestling it down in the onions. Add cider and chicken stock.
8. Cover pot and place in oven.
9. Reduce heat to 325º F. Braise until meat in very tender, 2½ - 3 hours.
10. Cut pork into serving pieces and arrange on serving platter.
11. Transfer pork to a cutting board and remove strings, and cut into serving pieces.
12. Place on serving platter, spooning onion apple confit over and around meat.
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
Delicious pork served with the apple onion confit.
This recipe from FOOD 52.

 

 

 

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