I wanted to use my braiser and saw this recipe on epicurious and thought it sounded perfect for fall! Plus, our friend Rob was coming over and he loves pork, so I wanted to make something pork-related. Since it takes about 3 hours to cook, I had to make it the day before so we could eat at the reasonable hour, which also helped for skimming the fat. It was really juicy and tasty, and I actually liked it even better the next day! I took the leftover pork and sauce and added a little extra cider and heated it up and shredded it. Yum! It was so rich and falltastic. It also makes me want to cook up an apple cider-based BBQ sauce.
Ingredients:
3-4 lb bone-in pork shoulder (I could only find boneless)
1 cup apple cider
5 yellow onions, halved lengthwise and sliced into 1/4" slices
4 cloves garlic, sliced thinly
2 tbsp olive oil
salt and pepper
1/2 tsp chipotle power (I added this because I think cider and chipotle go really well together)
Directions:
Preheat the oven to 325. Score the skin/fat on the shoulder in a crosshatch pattern, then make deep slits all over the meat with a sharp knife and stuff them with garlic. Pat the pork dry and season it with salt and pepper.
Heat the oil in a braiser or dutch oven until hot and brown the meat on all sides, about 8 minutes. Remove the meat to a plate.
Add the onions and saute for about 5 minutes until starting to turn golden and soft.
Add the some salt and the chipotle powder and continue to stir until golden and caramelized. Stir in apple cider, scraping up any brown bits, and return the pork to the pot, skin-side-up.
Cover pot with a tightly fitting lid and braise in the middle of the oven until very tender, about 2 1/2-3 hours. If there is a lot of liquid left over, reduce it to about 2 cups, skimming the fat. Season with salt and pepper and serve with the pork.
If you are making this in advance, take the pot out of the oven and let it cool to room temperature. Then refrigerate it until the next day. This will also make it much easier to get rid of the fat.
Before:
After:
(I didn't want to show it all because it was gross, but it was a fair amount of fat.)
Heat the oven back to 325 and let the meat cook up for another hour to get hot and juicy and tender.
Meanwhile, this is a great time to roast vegetables, too! I mixed baby carrots and fingerling potatoes, tossed them with a little olive oil and mustard (and salt and pepper) and roasted them until tender and starting to brown, about an hour, too. Perfect side dish!
Ingredients:
3-4 lb bone-in pork shoulder (I could only find boneless)
1 cup apple cider
5 yellow onions, halved lengthwise and sliced into 1/4" slices
4 cloves garlic, sliced thinly
2 tbsp olive oil
salt and pepper
1/2 tsp chipotle power (I added this because I think cider and chipotle go really well together)
Directions:
Preheat the oven to 325. Score the skin/fat on the shoulder in a crosshatch pattern, then make deep slits all over the meat with a sharp knife and stuff them with garlic. Pat the pork dry and season it with salt and pepper.
Heat the oil in a braiser or dutch oven until hot and brown the meat on all sides, about 8 minutes. Remove the meat to a plate.
If you are making this in advance, take the pot out of the oven and let it cool to room temperature. Then refrigerate it until the next day. This will also make it much easier to get rid of the fat.
Before:
Heat the oven back to 325 and let the meat cook up for another hour to get hot and juicy and tender.
Meanwhile, this is a great time to roast vegetables, too! I mixed baby carrots and fingerling potatoes, tossed them with a little olive oil and mustard (and salt and pepper) and roasted them until tender and starting to brown, about an hour, too. Perfect side dish!
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