Cider Braised Pork Shoulder with Caramelized Onion and Apple Confit
Ingredients
- 2 1/2 pounds pork shoulder (butt), boneless and tied
- 2 pinches salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 large yellow onions, halved, thinly sliced
- 1/4 cup Calvados brandy
- 1 large Granny Smith apple, peeled, cut in 1/2-inch 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
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