Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit

Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains around 37g of protein, 20g of fat, and a total of 467 calories. This recipe serves 4. For $2.28 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 29 people found this recipe to be tasty and satisfying. A mixture of pork shoulder, chicken stock, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a main course. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is outstanding. If you like this recipe, you might also like recipes such as Cider-braised Pork Shoulder With Caramelized Onion And Apple Co, Cider-Braised Pork Shoulder with Caramelized Onions, and Cider-braised Pork Shoulder With Fennel And Apple.

Servings: 4

 

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

Equipment:

oven

dutch oven

tongs

pot

frying pan

cutting board

Cooking instruction summary:

Preheat oven to 400 F. 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. Transfer pork to a plate. Pour off excess fat from pot. Add onion and 1 teaspoon salt. Saut over medium heat, stirring occasionally, until the onions are very soft and deep golden brown, 18-20 minutes. 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. Add cider and chicken stock. Cover pot and place in oven. Reduce heat to 325 F. 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. Stir in mustard. Season to taste with salt and pepper. Cut pork into serving pieces and arrange on platter or individual serving plates. Spoon onion and apple confit over and around the meat.

 

Step by step:


1. Preheat oven to 400 F.

2. Pat the pork dry and season with salt and pepper.

3. Heat oil in a large ovenproof pot or Dutch oven with a lid.

4. Brown pork on all sides, turning with tongs, 6-8 minutes per side.

5. Transfer pork to a plate.

6. Pour off excess fat from pot.

7. Add onion and 1 teaspoon salt.

8. Saut over medium heat, stirring occasionally, until the onions are very soft and deep golden brown, 18-20 minutes.

9. Add Calvados and stir to deglaze pan.

10. Add apple, garlic and thyme and cook, stirring, 30 seconds.

11. Return pork to pot, nestling it down in the onions.

12. Add cider and chicken stock.

13. Cover pot and place in oven.

14. Reduce heat to 325 F.

15. Braise until meat is very tender, 2 1/2 - 3 hours.

16. Transfer pork to a cutting board and remove kitchen strings.

17. Boil onion and apples until thickened and liquid slightly reduced, about 2 minutes.

18. Stir in mustard.

19. Season to taste with salt and pepper.

20. Cut pork into serving pieces and arrange on platter or individual serving plates.

21. Spoon onion and apple confit over and around the meat.


Nutrition Information:

Quickview
466k Calories
37g Protein
20g Total Fat
23g Carbs
38% Health Score
Limit These
Calories
466k
23%

Fat
20g
31%

  Saturated Fat
5g
35%

Carbohydrates
23g
8%

  Sugar
13g
15%

Cholesterol
117mg
39%

Sodium
317mg
14%

Alcohol
5g
28%

Get Enough Of These
Protein
37g
75%

Vitamin B1
1mg
110%

Selenium
54µg
78%

Vitamin B6
0.97mg
48%

Vitamin B3
8mg
43%

Phosphorus
420mg
42%

Zinc
5mg
39%

Vitamin B2
0.65mg
38%

Potassium
946mg
27%

Vitamin B12
1µg
24%

Vitamin C
14mg
18%

Vitamin B5
1mg
17%

Iron
2mg
16%

Manganese
0.31mg
16%

Magnesium
59mg
15%

Copper
0.28mg
14%

Fiber
2g
12%

Folate
40µg
10%

Calcium
72mg
7%

Vitamin E
1mg
7%

Vitamin K
5µg
5%

covered percent of daily need
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Onion is Latin for ‘large pearl’.

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