If you watched our recent spaetzle video, you saw me serve
up a nice hunk of cider braised pork shoulder, during which I wondered out loud
if we’d done that video yet. Turns out that we hadn’t, so as promised, here you
As the title may indicate, this isn’t technically a braised
dish, since the meat is pretty much covered with cooking liquid, but whenever I
have to choose between alliteration, and accuracy, I predominantly pick the
I kept things very simple here, so feel free to add extras
like carrots, potatoes, Brussels sprouts, and other fall veggies, if you like.
There’s really no way to screw up a dish like this. Unless, of course, you stop
cooking it before it’s done. I’ll never understand recipe reviewers complaining
that the meat in a dish like this, never got tender.
The problem is, people go by the times given, which may or may not be long
enough. No matter what a recipe says, always continue cooking until it’s fork
tender, and can be easily broken apart.
So, with that in mind, whether you’re topping spaetzle or not, I really
do hope you give this a try soon. Enjoy!
Ingredients for four portions:
3 to 3 1/2 pound boneless pork shoulder, cut in 3 to 4-inch
Enough Kosher salt to season pork generously
1 tablespoon vegetable oil or rendered pork fat
1 large onion, chopped
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup freshly torn sage leaves
1 bottle (750 mil) hard cider, or regular cider, or apple
1/3 cup apple cider vinegar
1/2 cup crème fraiche, or heavy cream
crème fraiche and chives to garnish