Cider-braised pork shoulder with caramelized onion and apple confit
Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit is a gluten-free and dairy-free main course. It is rich in vitamins and minerals, making it a nutritious meal option. This dish is ideal for a cozy fall dinner or holiday gathering.
Ingredients
pork shoulder
691.73 g
black pepper
4 servings
olive oil
2 Tbsps
yellow onion
4 large
brandy
60 ml
granny smith apples
1 inch
whole garlic clove
2
dried thyme
1 tsp
apple cider
236 ml
chicken stock
240 ml
dijon style mustard
1 Tbsp
Method
- 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.
Nutrition:
Carbs
23 g
Fat
20 g
Protein
37 g
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