Cider-Braised Pork Shoulder with Caramelized Onion Sauce

Adapted recipe by localkitchenblog

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    4-lb pork shoulder, preferably bone-in, fat layer trimmed to no thicker than 1/4-inch

  • 4

    garlic cloves, cut into thick slivers

  • sea salt & pepper

  • 1

    tbsp butter or olive oil

  • 1 1/2

    lbs onions (5 or 6 medium onions), sliced

  • 1

    cup apple cider

  • 2

    tbsp cider vinegar

Directions

Preheat the oven to 325 degrees F. Rinse pork and pat dry. With a small, sharp knife, make slits all over the pork; stuff with garlic slivers. Season liberally with salt & pepper. In a Dutch oven sized to fit the pork snugly, heat butter or oil over medium-high heat until very hot but not smoking. Brown meat well on all sides (2 to 3 minutes per side), turning to get sides and ends. Transfer pork to a clean plate. Add onions to the Dutch oven and sauté over medium heat, stirring occasionally, until onions are softened and starting to turn brown, about 5 minutes. Reduce heat to low and continue to sauté until onions are golden and lightly caramelized, about 10-20 minutes more. Stir in cider and vinegar and bring to a boil. Reduce to a simmer, add pork, cover and braise in the preheated oven until very tender (meat should fall off the bone), 3 hours or more. Transfer pork to a cutting board and let rest while you reduce the sauce. On the stovetop, bring pan juices to a boil and boil hard until the mixture is thickened and reduced, about 5 – 10 minutes. Taste and adjust seasonings. Break the pork into serving-sized chunks and top with hot onion sauce. Serve with mashed potatoes, rice or other grain.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: