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Cider-Braised Pork Shoulder

Cider-Braised Pork Shoulder

Cost $25, save $15

Source: Recommended by CookPal

  • 135 Min
  • 4 Servings
  • $25

INGREDIENTS

  • Main Ingredients

    • 1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks
    • 🧂 Kosher salt to generously season pork
    • 1 tablespoon vegetable oil

  • Vegetables & Aromatics

    • 🧅 1 large onion, chopped
    • ½ teaspoon freshly ground black pepper
    • ¼ cup fresh sage leaves, torn

  • Liquids & Flavorings

    • 1 (750 milliliter) bottle hard apple cider
    • ⅓ cup apple cider vinegar
    • ½ cup creme fraiche or heavy cream
    • 1 pinch cayenne pepper

  • Garnish

    • Creme fraiche for garnish
    • Chopped fresh chives for garnish

STEPS

1

Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate.

2

Add onions to the oil, reduce heat to medium, and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves and cook until onions soften and begin to brown, stirring frequently.

3

Pour cider into pot and stir to deglaze the bottom. Raise heat to high and bring to a boil. Stir in cider vinegar and reduce heat to low.

4

Transfer pork shoulder pieces back to the cider mixture. Cover and simmer gently on low for 1 hour. Remove lid, turn pieces over, cover again, and simmer on low until meat is fork-tender, 1 to 2 more hours.

5

Transfer pork to a bowl with a slotted spoon. Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and slightly thickened, about 8 to 10 minutes.

6

Stir in a pinch of cayenne. Transfer pork back to the pot, reduce heat to low, and baste pork with sauce until meat becomes perfectly tender and sauce is as thick as desired, about 15 more minutes.

NUTRIENTS

Per 1 serving

🔥

696

Calories

  • 36
    Protein
  • 17
    Carbs
  • 47
    Fats

💡 This dish pairs deliciously with spätzle, buttered rice, or mashed potatoes.For an extra layer of flavor, add a splash of brandy or Calvados to the cider mixture.To save time, prep all your ingredients ahead of cooking to ensure a smooth process.The dish can be made ahead and reheated; it often tastes better the next day as flavors meld.