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:
covered percent of daily need
