Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

Name: Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit
Ingredients: 2 1/2 pounds pork shoulder (butt) - boneless and tied; Salt and freshly ground black pepper; 2 tablespoons olive oil; 4 large yellow onions, halved, thinly sliced; 1/4 cup Calvados brandy; 1 large Granny Smith apple, peeled, cored, cut in 1/2" cubes; 2 garlic cloves, chopped; 1 teaspoon dried thyme or 1 tablespoon fresh thyme; 1 cup apple cider; 1 cup chicken stock; 1 tablespoon Dijon mustard

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit was pinched from <a href="https://food52.com/recipes/1747-cider-braised-pork-shoulder-with-caramelized-onion-and-apple-confit" target="_blank">food52.com.</a>

"This is a perfect autumnal dinner. Cider, caramelized onions and apples combine with pork for a rich, sweet and comforting one pot meal. Calvados brandy and Dijon mustard add extra depth and sharpness with a nod to the French countryside in this hearty dish. I like to serve this with Celery Root and Parsnip Purée...."

INGREDIENTS

•

2 1/2 pounds pork shoulder (butt) - boneless and tied

•

Salt and freshly ground black pepper

•

2 tablespoons olive oil

•

4 large yellow onions, halved, thinly sliced

•

1/4 cup Calvados brandy

•

1 large Granny Smith apple, peeled, cored, cut in 1/2" cubes

•

2 garlic cloves, chopped

•

1 teaspoon dried thyme or 1 tablespoon fresh thyme

•

1 cup apple cider

•

1 cup chicken stock

•

1 tablespoon Dijon mustard

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes