Cider-Braised Pork Shoulder

asian european filipino french main side sweet spicy sour savory umami hard fast

Prep

35 min

Cook

155 min

Total

190 min

Ingredients (13)

1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks g

Kosher salt to generously season pork g

1 tablespoon vegetable oil g

1 large onion, chopped g

1 teaspoon salt, plus more to taste g

½ teaspoon freshly ground black pepper g

¼ cup fresh sage leaves, torn g

1 (750 milliliter) bottle hard apple cider g

⅓ cup apple cider vinegar g

½ cup creme fraiche or heavy cream g

1 pinch cayenne pepper g

Creme fraiche for garnish g

Chopped fresh chives for garnish g

Nutrition

kcal

fat

carbs

protein

Instructions

Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.

Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.

Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.