CIDER-BRAISED PORK SHOULDER

Cider-Braised Pork Shoulder image

Another recipe that I just had to share with you all. I made this for our New Year's Day 2016 dinner. It was my first time to braise a cut of meat and it turned out so lovely. We had sauerkraut, haluski, hoppin' john & mashed potatoes which all paired well with this pork. We ended up making a gravy with the sauce by adding a...

Provided by Kimberly Biegacki

Categories Roasts

Time 4h25m

Number Of Ingredients 27

Ingredients

DRY RUB FOR PORK SHOULDER
3 Tbsp kosher salt
2 Tbsp dark brown sugar
2 tsp dry mustard
1 1/2 Tbsp paprika
2 tsp black pepper
SEARING & BAKING
6-7 lb butterflied boneless pork shoulder roast (boston butt)
kitchen string
2 Tbsp olive oil
3 c chicken broth, low salt
1 c apple cider
1 Tbsp honey
2 Tbsp mustard, dijon
6 medium bay leaves, dried
1 large apples, granny smith
1 medium yellow onions, chopped
8-10 clove garlic, cut in half
parchment paper
APPLE CIDER SAUCE
1 Tbsp butter
1 tsp apple cider vinegar
1/3 c cornstarch (if you want gravy)
GARNISH FOR SERVING PLATTER
1 large apples, granny smith
fresh celery leaves
bay leaves, dried

Steps:

1. Dry Rub: Mix for 5 ingredients in a bowl; rub over the pork on both sides.
2. Roll the butterflied pork up, and tie with kitchen string at 1 inch intervals. Chill pork, uncovered for 8 to 12 hours.
3. Preheat oven to 325 degrees. Remove roast from refrigerator and let stand at room temperature for 1/2 hour. Then sear pork roast on all sides in a dutch oven or large pan in olive oil. Remove roast and wipe clean the pan. Add your broth, apple cider and honey; cook till it comes to a boil over medium high heat. Reduce the heat and whisk in the mustard; simmer & stir for 5 minutes or so.
4. Add the pork roast back to the dutch oven or a large baking dish, pour the liquid over the roast, add your apples, bay leaves, onion and garlic around the sides of the roast.
5. Cover with a piece of parchment paper. Cover with lid or like I did seal with some tin foil over the top of roast. Bake for 3 1/2 to 4 hours or until the meat is very tender. Remove from oven and let pork remain in baking dish or dutch oven for 1/2 hour.
6. Carefully transfer pork to a serving platter. Cover with tin foil while you make the sauce. Sauce:Skim fat from cooking liquid & then pour cooking liquid through a wire mesh strainer into a large saucepan. Discard the apples & onions. Bring the liquid a simmer over medium heat. Slice up the other apple and add to the sauce. Simmer, stirring occasionally for about 5 - 7 minutes until it reduces. Remove from heat; add butter and vinegar. Stir until butter melt & then pour over the top of pork. Add your celery & bay leaves around the sides of platter.
7. Serve immediately.