Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit
Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $2.28 per serving. Watching your figure? This gluten free and dairy free recipe has 467 calories, 37g of protein, and 20g of fat per serving. A mixture of yellow onions, salt and pepper, brandy, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by spoonacular user lenar. From preparation to the plate, this recipe takes around 45 minutes. Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit, Cider-braised Pork Shoulder With Caramelized Onion And Apple Co, and Cider-braised Pork Shoulder With Caramelized Onion And Apple Co are very similar to this recipe.
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
