PORK SHOULDER BRAISED WITH APPLES

PORK SHOULDER BRAISED WITH APPLES image

Yield 6

Number Of Ingredients 12

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1 tablespoon vegetable oil
4 ounces thick-cut bacon, cut into 1/2-inch pieces
1 tablespoon unsalted butter
5 pounds boneless pork shoulder, cut into 6 pieces
Kosher salt and freshly ground black pepper
3 medium shallots, thinly sliced
1/3 cup Calvados or other apple-flavored brandy (double or triple)
1 1/4 cups apple cider, preferably fresh (double or triple)
2 tablespoons (or more) apple cider vinegar (double or triple)
3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)
1/2 teaspoon Dijon mustard
Chopped fresh chives

Steps:

Place rack in lower third of oven; preheat to 325°. Heat oil medium heat. Add bacon, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Increase heat to medium-high. Add butter to pot with drippings. Season pork shoulder with salt and pepper. Cook pork shoulder until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate. Add shallots to pot and cook, stirring often, until shallots begin to soften, about 4 minutes. Remove pot from heat; add Calvados and stir, scraping up browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered). Last time I made this, I doubled the braising liquid, and there was still not enough sauce. Try triple next time? Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Using tongs, transfer pork to a deep platter. Add reserved bacon. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes. Stir Dijon mustard into sauce; season with salt, pepper, and more vinegar, if desired. Pour sauce with apples over pork on platter. Sprinkle with chives.