Best Pork Shoulder Braised In Hard Cider Recipes

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CIDER-BRAISED PORK SHOULDER



Cider-Braised Pork Shoulder image

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

1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks
Kosher salt to generously season pork
1 tablespoon vegetable oil
1 large onion, chopped
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ cup fresh sage leaves, torn
1 (750 milliliter) bottle hard apple cider
⅓ cup apple cider vinegar
½ cup creme fraiche or heavy cream
1 pinch cayenne pepper
Creme fraiche for garnish
Chopped fresh chives for garnish

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

CIDER-BRAISED PORK SHOULDER WITH CARAMELIZED ONIONS



Cider-Braised Pork Shoulder With Caramelized Onions image

This is VERY good! Second time I had a large boneless Boston Butt from the Farmer's market. I inserted garlic slivers, scored the skin and then rubbed the meat with salt, pepper, rosemary and thyme, then refrigerated for about 5 hours and it was just as good! Have also added some chopped, peeled apples and it adds a nice dimension to the flavor. I usually add more garlic, and some carrots and celery. If you like it nice and juicy, use 2 cups of apple cider. Third time, I browned and did the onions and cider the night before and then fridged it over night. Next day, just slow cooked it.This is from Gourmet Magazine, Dec.2001.

Provided by Scoutie

Categories     Ham

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (3 -4 lb) pork shoulder butt, half (preferably arm picnic)
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lbs onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (5 or 6 medium)
3/4 cup unfiltered apple cider

Steps:

  • Preheat oven to 325°F
  • Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
  • Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
  • Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
  • Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
  • Stir in cider and return pork to pot.
  • Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
  • Transfer pork to a serving dish with the aid of tongs and carving fork.
  • Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
  • Cooks' note:· Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.

Nutrition Facts : Calories 1061.3, Fat 64.1, SaturatedFat 21.7, Cholesterol 340, Sodium 357.5, Carbohydrate 17.7, Fiber 2.4, Sugar 7.3, Protein 98.5

HARD CIDER-BRAISED PORK SHOULDER



Hard Cider-Braised Pork Shoulder image

Categories     Sauce     Pork     Side     Roast     Dinner     Simmer

Yield serves 8

Number Of Ingredients 9

1 (5- to 6-pound) boneless pork shoulder
3 garlic cloves, each cut lengthwise into 3 or 4 slivers, plus 1 head of garlic, unpeeled, cut in half crosswise
Kosher salt and freshly ground black pepper
2 tablespoons expeller-pressed vegetable oil
1 yellow onion, quartered
1 carrot, thickly sliced
1 tart apple, cut into big chunks
1 cup apple cider, preferably unpasteurized
2 cups hard apple cider

Steps:

  • Rinse the pork and pat it dry. Using a thin, sharp boning knife, make ten to twelve deep, narrow slits in the pork and insert a sliver of garlic into each. Season the meat generously all over with salt and pepper, and then use kitchen twine to tie the shoulder into a compact, uniform shape. If it isn't already, allow it to come to room temperature.
  • Heat a large, heavy Dutch oven over medium-high heat. Add the oil and sear the pork on all sides, taking your time, turning it frequently and adjusting the heat as necessary to avoid scorching. Done properly, this will take about 20 minutes.
  • Meanwhile, preheat the oven to 300°F.
  • Transfer the pork to a large plate. Pour off all but 1 tablespoon of the fat in the pan, and add the onion, carrot, and apple. Season with salt and pepper, and sauté over medium heat until they are golden brown and soft, 3 to 4 minutes. Add both ciders and the halved head of garlic, and bring to a simmer. Return the pork to the pan. Put a piece of parchment or aluminum foil over the meat, folding it down around it so that it makes a snug tent. Cover the pot with a tight-fitting lid, and place it in the middle of the oven. Cook until the pork is very tender, about 3 hours, turning it once or twice to keep all sides moist.
  • Transfer the meat to a platter to rest before slicing. Strain the broth, discarding the apple and vegetables. Skim the fat from the pan juices and return the juices to the pan. Over medium heat, reduce to about 2 cups. Adjust the seasoning, and serve with the pork.

PORK SHOULDER BRAISED IN HARD CIDER



Pork Shoulder Braised in Hard Cider image

This recipe employs many classic techniques of braising. To finish the sauce, the liquid is first reduced (a common thickening method) and then a secondary thickener called a beurre manié, a mixture of flour and butter, is added. Beurre manié can be added to most any sauce that seems to need a bit more body. And since the flavor of pork pairs well with apples, hard cider is used to braise the meat. For variation, the standard French mirepoix of onion, carrot, and celery is replaced with parsnip, celery root, and leek. If you don't have a pot with a tight-fitting lid, cover your pot with aluminum foil lined with parchment paper and then the lid (you can even use the lid from another, similar-size pot or pan). Check 30 minutes after placing the pot in the oven to make sure that the liquid is gently simmering; if not, raise the temperature by 25 degrees, return the liquid to a boil on top of stove, and return the pot to the oven to finish cooking. (If vigorously boiling, decrease temperature by 25 degrees.)

Yield Serves 8

Number Of Ingredients 19

3 fresh thyme sprigs
3 fresh flat-leaf parsley sprigs
1/2 teaspoon whole black peppercorns
3 pounds pork shoulder
Coarse salt and freshly ground pepper
Olive oil
1 small leek, white and pale-green parts, finely chopped and washed well (page 32) (1/2 cup)
3 garlic cloves, peeled and minced
1 small parsnip, peeled and cut into 1/2-inch dice (1/2 cup)
1/2 small celery root, peeled and cut into 1/2-inch dice (1/2 cup)
4 cups hard cider
1/2 cup Basic Chicken Stock (page 41), or more if needed
3 medium leeks, white and pale-green parts, halved lengthwise and washed (page 32)
3 medium parsnips, peeled and halved lengthwise
1 1/2 small celery roots, peeled and cut into 1-inch wedges
1 tablespoon unsalted butter, room temperature
1 tablespoon all-purpose flour
1/4 cup heavy cream (optional)
2 teaspoons grainy mustard, plus more for serving

Steps:

  • Make sachet d'epice Wrap the thyme, parsley, and peppercorns in a small piece of cheesecloth and tie with twine to form a sachet.
  • Brown pork Heat the oven to 400°F. Use paper towels to pat pork dry, then season generously with salt and pepper. Heat a large Dutch oven or other pot with a tight-fitting lid over high heat for 2 minutes, then add enough oil to barely coat bottom of pot and heat until shimmering. Cook the pork until well browned on all sides, turning with tongs once each side is seared (remember not to move the meat too soon or it will not brown properly and will stick to pot; wait until it releases easily). This will take a total of 12 to 15 minutes; reduce the heat if the bottom of the pot is getting too dark (you want browned, not burnt, bits for flavoring the sauce). If, after removing the pork, you see burned bits, wipe out the pot and add more oil before proceeding. (Or deglaze pot with a little water, bringing it to a boil and scraping up the browned bits; then pour off liquid and bits.)
  • Cook aromatics Reduce heat to medium and add the leek, garlic, parsnip, and celery root. Season with salt and pepper. Stir frequently and cook until leek is translucent, about 2 minutes.
  • Braise pork Return pork to pot, and pour in 1 cup cider. Bring to a boil, and deglaze pot, scraping up browned bits from bottom. Add remaining 3 cups cider and the stock along with the herb achet. (The liquid should come about halfway up the sides of the pork; add more stock if it doesn't.) Bring to a boil on top of the stove. Cover, and put in the oven. Reduce oven temperature to 325°F. Cook until the pork is very tender (it should offer little resistance when pierced with a knife), 2 to 2 1/2 hours, turning over with tongs about halfway through so the meat cooks evenly.
  • Finish braising with garnish vegetables Transfer the meat to a plate and strain the braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids). Return the liquid and the pork to the pot and add the garnish vegetables, nestling them into the liquid (the liquid should almost reach top of vegetables). Bring to a boil on the stove then return to oven and cook until vegetables are tender, about 30 minutes. Lift out the vegetables and arrange them on a serving platter. Transfer pork to another plate. Cover both and keep warm near the stove.
  • Finish sauce Make a beurre manié: rub the softened butter together with the flour until completely incorporated. Pour off and measure the cooking liquid remaining in the pot; you should have about 2 cups. Return it to the pot and boil until reduced to 1 cup, about 6 minutes. Whisk in the beurre manié and continue whisking until the liquid comes to a boil, then lower heat and simmer for 1 minute (to remove the raw starchy taste). Turn off the heat and stir in the cream (if using) and mustard.
  • Serve Use a fork to shred the meat into large chunks. Transfer to platter with vegetables. Serve with sauce and more mustard on the side.
  • Pork shoulder (also called pork butt) is available bone-in or boneless; you can use either for this preparation.
  • Hard cider, or fermented apple juice, is a popular beverage in England and parts of France (notably Brittany and Normandy), where (like wine and beer) it is also used in cooking. If you prefer a nonalcoholic substitute, use a combination of chicken stock and sparkling apple cider (no more than half cider, or the dish will be too sweet) instead.
  • Heavy cream is stirred into the sauce at the end to add richness, but you can omit it if you like.

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