Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit

Ingredients

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

Method

Adapted from foodista.com

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. 8Sauté over medium heat, stirring occasionally, until the onions are very soft and deep golden brown, 18-20 minutes.
9. 9Add Calvados.
10. 10Stir to deglaze pan.
11. 11Add apple, garlic and thyme.
12. 12Cook, stirring, 30 seconds.
13. 13Return pork to pot, nestling it down in the onions.
14. 14Add cider and chicken stock.
15. 15Cover pot.
16. 16Place in oven.
17. 17Reduce heat to 325°F.
18. 18Braise until meat is very tender, 2½ - 3 hours.
19. 19Transfer pork to a cutting board and remove kitchen strings.
20. 20Boil onion and apples until thickened and liquid slightly reduced, about 2 minutes.
21. 21Stir in mustard.
22. 22Season to taste with salt and pepper.
23. 23Cut pork into serving pieces.
24. 24Arrange on platter or individual serving plates.
25. 25Spoon onion and apple confit over and around the meat.