Cider-braised pork shoulder with caramelized onion and apple confit

Name: Cider-braised pork shoulder with caramelized onion and apple confit
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 pounds pork shoulder; 4 servings black pepper; 2 Tbsps olive oil; 4 large yellow onion; 0.25 cup brandy; 1 inch granny smith apples; 2 whole garlic clove; 1 tsp dried thyme; 1 cup apple cider; 1 cup chicken stock; 1 Tbsp dijon style mustard

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

2.5 pounds

black pepper

4 servings

olive oil

2 Tbsps

yellow onion

4 large

brandy

0.25 cup

granny smith apples

1 inch

whole garlic clove

dried thyme

1 tsp

apple cider

1 cup

chicken stock

1 cup

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.