Cider-Braised Pork Shoulder with Caramelized Onions

Cider-Braised Pork Shoulder with Caramelized Onions is a gluten free, dairy free, paleolithic, and primal main course. One portion of this dish contains around 28g of protein, 15g of fat, and a total of 306 calories. For $1.19 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 296 foodies and cooks. If you have apple cider, garlic cloves, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Epicurious. From preparation to the plate, this recipe takes around 3 hours. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is excellent. Cider-braised Pork Shoulder With Caramelized Onion And Apple Co, Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit, and Cider-Braised Pork Shoulder are very similar to this recipe.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 150 minutes

 

Ingredients:

3/4 cup unfiltered apple cider

2 garlic cloves, cut into slivers

2 tablespoons olive oil

1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)

Equipment:

oven

knife

carving fork

tongs

pot

Cooking instruction summary:

Preparation Preheat oven to 325°F. Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper. Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate. Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more. Stir in cider and return pork to pot. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours. Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork. Cooks' note: · Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.

 

Step by step:


1. Preheat oven to 325°F.

2. Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.

3. Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes.

4. Transfer pork to a plate.

5. Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.

6. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.

7. Stir in cider and return pork to pot.

8. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.

9. Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.


Cooks' note

1. · Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.


Nutrition Information:

Quickview
306k Calories
28g Protein
14g Total Fat
14g Carbs
41% Health Score
Limit These
Calories
306k
15%

Fat
14g
23%

  Saturated Fat
4g
26%

Carbohydrates
14g
5%

  Sugar
7g
9%

Cholesterol
92mg
31%

Sodium
111mg
5%

Get Enough Of These
Protein
28g
57%

Vitamin B1
1mg
86%

Selenium
41µg
59%

Vitamin B6
0.73mg
36%

Phosphorus
315mg
32%

Vitamin B3
6mg
30%

Zinc
4mg
30%

Vitamin B2
0.47mg
28%

Vitamin B12
1µg
19%

Potassium
671mg
19%

Vitamin B5
1mg
13%

Vitamin C
10mg
12%

Iron
2mg
11%

Magnesium
42mg
11%

Manganese
0.2mg
10%

Copper
0.19mg
9%

Fiber
2g
8%

Folate
28µg
7%

Calcium
49mg
5%

Vitamin E
0.7mg
5%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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