Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit

Ingredients

• •2½ pounds tied pork shoulder
• •salt and pepper
• •2 tablespoons olive oil
• •4 large onions
• •¼ cup calvados brandy
• •1 inch granny smith apple
• •2 garlic cloves
• •1 teaspoon thyme
• •1 cup apple cider
• •1 cup chicken stock
• •1 tablespoon dijon mustard

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Method

From foodista.com — read the original

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