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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