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:
covered percent of daily need
