Wednesday, November 16, 2011

Apple Cider Braised Pork Shoulder

Before I made my "tv debut" last week, I watched several of the videos available to see what to do. One of the videos I watched was a chef from Stein Lodge in Utah making Apple Cider Braised Pork Shoulder. I knew I had to make it.  Apples, carrots, cider... it just screams Fall.  Plus, it bakes for a few hours in your oven or crockpot, making it a great end of day meal!

The finished product got two thumbs up from me and my husband. The meat is moist, and so flavorful. My 8yr old said "I like pork now!" It's definitely a make-again recipe !

The video can be found on Connect2Utah if you need visuals. I served the pork with some Butternut Squash, which recipe will be up soon!

Apple Cider Braised Pork Shoulder (KUTV)  
Serves 8-12  
Can also cook in the crock pot! Just brown the meat, saute the onions, and place everything in the crockpot.

1 pork shoulder (or pork butt)
2 Tb olive oil
2 tsp black pepper
2 tsp kosher salt
tsp cinnamon
tsp ground clove
tsp garlic salt
5 bay leaves
2 onions, chopped
2 carrots, chopped
3 apples, green or granny smith, cut into wedges
4 cups apple cider
2 Tb Worcestershire sauce
3 tsp cornstarch

1. Clean pork shoulder of excess fat, rub the shoulder with the spices (pepper, salt, cinnamon, cloves, garlic salt)
2. Heat a thick bottom roasting pan over medium/high heat. Add the oil to the pan, then add the pork and brown on all sides for 3-5 minutes per side.
3. Add the bay leaves, onions, carrots, apples to pan and saute until onions are softened. Add the cider and the Worcestershire sauce.
4. Place a lid on the pan and place into a pre-heated oven. Cook at 310 degrees for 5 hours.
5. Remove the pork from the pan and pull from the bone, removing the fat.
6. Add cornstarch to the sauce remaining in the pan, place over medium heat and bring the sauce to a simmer.
7. Strain the sauce, adjust seasoning and pour the sauce over the meat.

Enjoy! I know we did!