Cider Braised Pork Shoulder – And by “Braised,” We Probably Mean Stewed



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
go.

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
former.

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.

Tough meat always gets tender, if you cook it long enough. Always.
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
chunks

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
juice

1/3 cup apple cider vinegar

1/2 cup crème fraiche, or heavy cream

pinch cayenne

crème fraiche and chives to garnish



Source link

Your reaction?
Cute Cute
0
Cute
Fail Fail
0
Fail
Geeky Geeky
0
Geeky
Lol Lol
0
Lol
Love Love
0
Love
Omg Omg
0
Omg
Win Win
0
Win
Wtf Wtf
0
Wtf

Leave a Reply

Your email address will not be published. Required fields are marked *

log in

reset password

Back to
log in