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HomeCider-Braised Pork Shoulder With Caramelized Onion and Apple Confit

Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit

One of the best things about the colder weather is cooking and eating comfort food. Comfort food warms us, feeding our soul and palate. It’s rich, rustic and innately appealing, reminding us of home, lit fires, baking bread and beloved recipes we grew up eating. It also reflects the season, taking fresh, economical ingredients and slow-cooking them with rich satisfying results.

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit is a perfect fall season dish that lands squarely in the comfort food category in my book. Pork shoulder slowly braises in apple cider and a confit of onions and apples until it is falling-apart tender. The cider and natural juices from the meat create a sweet and savory sauce which is fortified with Calvados brandy and finished with Dijon mustard, adding depth and sharpness to this hearty dish. As with most one-pot meals, it’s meant to be eaten family-style and is easily doubled to feed a crowd. Prepare yourself: the pork will cook in the oven for several hours and fill your home with its delicious aroma. In the meantime, you can light a fire in the fireplace, grab that book you’ve been meaning to read and curl up on the sofa with a cup of tea. Enjoy the moment – this is what comfort food is all about.

Ingredients

2 1/2 pounds  tied  pork shoulder
Salt  and freshly ground  black  pepper
2 tablespoons  olive oil
4 large yellow  onions,  halved, thinly sliced
1/4 cup  Calvados  brandy
1 inch large  Granny Smith apple,  peeled, cored, cut ½” 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

Preparation

1. Preheat oven  to 400 F.
2. Pat the pork  dry  and  season  with  salt  and pepper.
3. Heat  oil in a large ovenproof pot or Dutch oven with a lid.
4. Brown  pork on all sides,  turning  with tongs, 6-8 minutes per side.
5. Transfer pork to a  plate.
6. Pour off excess fat from pot.
7. Add onion and 1 teaspoon  salt.
8. Sauté over medium  heat,  stirring  occasionally, until the onions are very soft and deep golden  brown,  18-20 minutes.
9. Add Calvados and  stir  to  deglaze  pan.
10. Add apple, garlic and thyme and cook,  stirring,  30 seconds.
11. Return pork to pot, nestling it down in the onions.
12. Add cider and chicken stock.
13. Cover pot and place in oven.
14. Reduce  heat  to 325 F.
15. Braise  until meat is very tender, 2 1/2 – 3 hours.
16. Transfer pork to a  cutting  board and remove kitchen  strings.
17. Boil  onion and apples until  thickened  and liquid slightly  reduced,  about 2 minutes.
18. Stir  in mustard.
19. Season  to  taste  with  salt  and pepper.
20. Cut  pork into  serving  pieces and arrange on platter or individual  serving  plates.
21. Spoon  onion and apple  confit  over and around the meat.
Credit: Foodista

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