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Braised Pork Shoulder with Apple Cider & Ginger Beer Recipe

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This recipe for Braised Pork Shoulder with Apple Cider & Ginger Beer is from Schwartz Family, 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:  
1 5–6-pound boneless pork shoulder
2 tbls kosher salt
Freshly ground black pepper
1 pound shallots (about 9 large)
12 garlic cloves (about 1 large head)
2 apples, peeled, quartered, cored
3 cups low-sodium chicken broth
2 cups fresh apple cider
1 12-ounce bottle strong ginger beer
3 sprigs rosemary
Directions:
Directions:
Season pork shoulder with salt and pepper. Let stand at room temperature for 2 hours.

Preheat oven to 300°. Place pork in a large heavy ovenproof pot with a tight-fitting lid; arrange shallots, garlic and apples around pork. Add broth, cider and ginger beer. Bring to a boil over high heat, cover, and transfer to oven. Braise pork until a knife slides easily through meat, 4–5 hours. Let meat cool in braising liquid.

Preheat oven to 350°. Using tongs, transfer pork to a cutting board. Slice pork.

Strain braising liquid through a fine-mesh sieve into a large bowl; discard fat and solids.

Pour braising liquid into pan to cover pork halfway (1 1/2–2 cups) and arrange rosemary over. Cover tightly with foil. Bake until pork is just heated through, 15–20 minutes

Pour remaining braising liquid from bowl into a large saucepan. Bring to a boil over high heat. Boil sauce until reduced to 2 cups, about 10 minutes. Season to taste with salt and pepper.

Transfer sliced pork to a platter (discard any liquid in pan) and drizzle some of sauce over. Serve remaining sauce alongside
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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