Creeach Fam Recipes

Apple Cider Braised Pork Shoulder

Name: Apple Cider Braised Pork Shoulder
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Yield: 6 servings
Ingredients: 4-5 lb pork shoulder roast or boston butt roast*; 2 tablespoons neutral oil; 2 cups fresh apple cider* (not apple cider vinegar); 2 cups chicken stock or broth; 2 tablespoons dijon mustard; 1 tablespoon dehydrated minced onion; 1 head of garlic, top sliced off opposite of the root end; 3 rosemary sprigs; 4 thyme sprigs; 1 red onion, cut into thick slices; 2 firm and slightly tart apples*, peeled and cut into wedges; kosher salt; freshly cracked black pepper

6 servings

portions

20 minutes

temps actif

4 hours 5 minutes

temps total

Commencer à Cuisiner

Ingrédients

4-5 lb pork shoulder roast or boston butt roast*

2 tablespoons neutral oil

2 cups fresh apple cider* (not apple cider vinegar)

2 cups chicken stock or broth

2 tablespoons dijon mustard

1 tablespoon dehydrated minced onion

1 head of garlic, top sliced off opposite of the root end

3 rosemary sprigs

4 thyme sprigs

1 red onion, cut into thick slices

2 firm and slightly tart apples*, peeled and cut into wedges

kosher salt

freshly cracked black pepper

Instructions

Preheat an oven to 325 F.

Start by trimming the pork of excess fat, if there are large fat caps. Cut the pork into 4 large pieces, or leave it whole if it's bone-in.

Pat the pork pieces dry with a paper towel and season liberally all over with kosher salt and pepper.

Heat the oil in a large dutch oven 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 dutch oven, you may need to do this in batches.

While the pork is searing, whisk together the cider, stock or broth, dijon, and dehydrated minced onion together and set aside. Use kitchen twine to tie the rosemary and thyme 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 hours 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 cloves out of the husk into the broth or onto the pork. Season braising liquid to taste with salt and pepper. Serve the juices spooned over the pork, apples, and onions.

Nutrition

Taille de Portion

Calories

422 kcal

Lipides Totaux

19 g

Lipides Saturés

5 g

Lipides Insaturés

13 g

Acides Gras Trans

0.02 g

Cholestérol

126 mg

Sodium

314 mg

Glucides Totaux

22 g

Fibres Diététiques

2 g

Sucres Totaux

16 g

Protéines

39 g