Cider Braised Pork Shoulder With Caramelized Onion and Apple Confit
Ingredients
- 2 1/2 pounds tied pork shoulder
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 large yellow onions, halved, thinly sliced
- 1/4 cup Calvados brandy
- 1 inch large Granny Smith apple, peeled, cored, cut ½" cubes
- 2 garlic cloves, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 cup apple cider
- 1 cup chicken stock
- 1 tablespoon Dijon mustard
Instructions
Pat the pork dry and season with salt and pepper.
Heat oil in a large ovenproof pot or Dutch oven with a lid.
Brown pork on all sides, turning with tongs, 6-8 minutes per side.
Add onion and 1 teaspoon salt.
Add Calvados and stir to deglaze pan.
Add apple, garlic and thyme and cook, stirring, 30 seconds.
Return pork to pot, nestling it down in the onions.
Braise until meat is very tender, 2 1/2 - 3 hours.
Transfer pork to a cutting board and remove kitchen strings.
Boil onion and apples until thickened and liquid slightly reduced, about 2 minutes.
Season to taste with salt and pepper.
Cut pork into serving pieces and arrange on platter or individual serving plates.
Organization Tags
Tags easily organize your Recipe Library
Comments