Best 2 Cider Braised Pork Shoulder Recipes
Pork shoulder is a versatile cut of meat that can be cooked in a variety of ways. It is especially well-suited for braising, which is a method of cooking that involves browning the meat first and then simmering it slowly in liquid. This method results in tender, flavorful meat that falls apart easily.
In this article, we will share two recipes for cider-braised pork shoulder: one for a traditional cider-braised pork shoulder and one for a cider-braised pork shoulder with apples. Both recipes are easy to follow and result in a delicious, comforting dish that is perfect for a cold night.
The traditional cider-braised pork shoulder is made with just a few simple ingredients: pork shoulder, apple cider, chicken broth, onions, garlic, and spices. The pork shoulder is browned in a Dutch oven and then simmered in the cider mixture for several hours, until it is fall-apart tender.
The cider-braised pork shoulder with apples is a variation on the traditional recipe that adds apples to the dish. The apples add a touch of sweetness and tartness to the dish, and they also help to thicken the sauce.
Both of these recipes are easy to make and can be tailored to your own taste. For example, you can add more vegetables to the dish, such as carrots, celery, or potatoes. You can also adjust the amount of spices used, depending on your preference.
No matter how you choose to make it, cider-braised pork shoulder is a delicious and comforting dish that is perfect for a special occasion or a casual weeknight meal. So gather your ingredients and get started today!
CIDER-BRAISED PORK SHOULDER
Chunks of pork shoulder cook low and slow in an apple cider sauce until perfectly tender and sauce has thickened. This is delicious served over spätzle or buttered rice.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 2h25m
Yield 4
Number Of Ingredients 13
Steps:
- 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. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
- Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. 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 is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 16.8 g, Cholesterol 176.5 mg, Fat 47.1 g, Fiber 0.7 g, Protein 36.3 g, SaturatedFat 19.7 g, Sodium 1670.7 mg, Sugar 14.3 g
BRAISED PORK SHOULDER WITH APPLE CIDER AND GINGER BEER
Steps:
- Season pork shoulder with 2 tbsp salt and pepper. Using kitchen twine, tie pork at 1/2" intervals, forming a compact cylinder. Let stand at room temperature for 2 hours, or cover and chill overnight. If chilled, let pork stand at room temperature for 2 hours before continuing. Preheat over to 300°. Place pork in a large heavy ovenproof pot with a tight-fitting lid; arrange shallots, garlic, and apples around pork. Add broth, cider, and ginger beer. Bring to a boil over high heat, cover, and transfer to oven. Braise pork until a knife slides easily through meat, 4-5 hours. Let meat cool in braising liquid, then refrigerate until cold (the meat will slice more easily when cold). (Can be braised 3 days ahead. Cover and keep chilled.) Preheat oven to 350°. Using tongs, transfer pork to a cutting board. Strain braising liquid through a fine-mesh sieve into a large bowl; discard fat and solids. Slice pork between kitchen twine and place in a large roasting pan. Carefully remove twine, leaving slices intact. Pour enough braising liquid into pan to cover pork halfway (1 1/2 - 2 cups) and arrange rosemary over. Cover tightly with foil. Bake until pork is just heated through, 15-20 minutes. Meanwhile, pour remaining braising liquid from bowl into a large saucepan. Bring to a boil over high heat. Boil sauce until reduced to 2 cups, about 10 minutes. Season to taste with salt and pepper. Transfer sliced pork to a platter (discard any liquid in pan) an drizzle some of the sauce over. Service remaining sauce alongside.
Tips:
- Use a good quality hard cider: The cider braising liquid is a key component of this dish, so use a cider that you would enjoy drinking. Look for a hard cider that is flavorful and not too sweet.
- Brown the pork shoulder: Browning the pork shoulder before braising it helps to develop flavor and color. Be sure to get a good sear on all sides of the meat.
- Use a variety of vegetables: The vegetables in this dish add flavor and texture. Feel free to use whatever vegetables you like, but some good options include carrots, celery, onions, and potatoes.
- Use a good quality mustard: The mustard in this recipe helps to tenderize the pork shoulder and adds a savory flavor. Use a Dijon mustard or a grainy mustard for a more complex flavor.
- Cook the pork shoulder until it is fall-apart tender: This dish takes a while to cook, but it is worth the wait. The pork shoulder should be cooked until it is fall-apart tender, which will take about 2-3 hours.
Conclusion:
This cider braised pork shoulder is a delicious and easy-to-make dish that is perfect for a special occasion. The pork shoulder is tender and flavorful, and the cider braising liquid adds a wonderful depth of flavor. Serve this dish with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
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