Apple Cider Braised Pork Shoulder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4-5 lb pork shoulder roast or Boston butt roast
2 T neutral oil
2 C fresh apple cider (NOT apple cider vinegar)
2 C chicken stock
2 T Dijon mustard
1 T dehydrated minced onion, or 1 tsp onion powder
1 head of garlic, top sliced off
3 rosemary sprigs
3 thyme sprigs
kosher salt
freshly cracked black pepper
1 red onion, cut into thick slices
2 firm and slightly tart apples, peeled and cut into wedges, optional
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Directions: |
Directions:Preheat oven to 325º.
Trim pork of excess fat, if there are large fat caps. Cut the pork into 4 large pieces, or leave whole if it's bone-in.
Pat the pork pieces dry with a paper town and season liberally all over with kosher sale and black pepper.
Heat the oil in a large Dutch oven, or brasier pan, over medium-high heat. Once the oil is hot, arrange the pork in a single layer. Sear for 4-5 minutes per side until the pork is deeply browned. Repeat on all sides. Depending on the size of your pot, you may need to do this in batches.
While the pork is searing, whisk together the cider, stock, Dijon mustard, and dehydrated onion (or onion powder) and set aside. Use kitchen twine to tie the rosemary and thyme sprigs together in a small bundle.
Once the pork is browned all over, pour in the braising liquid. Arrange the herbs and garlic head in the pot with the pork, cover and place in the oven.
Braise for 3 hours or so (start checking at 2 and a half for boneless), flipping the pork halfway through. Once the pork is just shy of fork tender, remove the pork from the oven and arrange the onions and apples around the pork. Cover and return to the oven for another 30-45 minutes. The pork should be very tender at this point.
Remove the pork from the oven and let it rest in the braising liquid for 30 minutes before serving. Squeeze the garlic coves out of the husk into the broth on onto the pork. Season braising liquid to taste with salt and pepper. Serve the juices spooked over the pork |
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Number Of
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Number Of
Servings:6-8 |
Personal
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Personal
Notes: I did NOT use the apples and this was delicious without them.
Served with everyone's favorite Mac & Cheese (Tyler Florence's recipe), but would be great with polenta or mashed potatoes too. This reheated really well and we had several meals.
I had about 1 serving left and used it to make a pizza with mozzarella cheese, onions, jalapeno peppers, and cheddar cheese. Topped with lime zest when it came out of the oven. Really, really great pizza!!
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