Cider Braised Pork Shoulder With Apples
- 1 x (about 3-4 pounds) bone-in fresh pork shoulder half (preferably picnic)
- 2 x garlic, cloves, slivered coarse salt and freshly cracked black pepper
- 2 Tbsp. extra virgin olive oil
- 2 lrg onion, sliced into 1/4-inch slices
- 3/4 tsp grnd cumin
- 1/2 tsp grnd cardamom
- 1/2 tsp grnd coriander
- 1/4 tsp grnd turmeric
- 1/8 tsp grnd ginger
- 1 x cinnamon stick
- 1 tsp harissa, or possibly any warm sauce
- 1/2 c. Riesling
- 3 c. unfiltered apple cider
- 1 c. chicken stock
- 1 c. water sprigs mint sprigs fresh coriander
- 2 x Granny Smith apples, not peeled, cored, and cut in wedges minced fresh coriander for garnish
- Preheat oven to 325 degrees F.Score pork in a crosshatch pattern.
- Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit.
- Pat pork dry and season with salt and pepper.
- Heat oil in a 4 qt Dutch oven over moderately high heat till warm but not smoking, then brown meat on all sides about 8 min Transfer pork to a plate.
- Add in onions to pot and saute/fry over medium-high heat, stirring occasionally, till softened and starting to turn golden brown, about 5 min.
- Add in salt and pepper and saute/fry, stirring occasionally, till onions are caramelized, 8 to 10 min more.
- Stir in spices and harissa.
- Continue cooking onions for another 1-2 min.
- Deglaze pan with Riesling, simmering till liquid has almost evaporated.
- Stir in cider, stock and water and return pork to pot.
- Add in herb sprigs and apples.
- Cover pot with a tight-fitting lid and braise pork in middle of oven till very tender, about 2 1/2 to 3 hrs.
- Transfer pork to a serving dish.
- Boil juice in Dutch oven till reduced by 1/2 into a glaze, about 20 min.
- Season to taste.
- Slice pork and serve with the sauceGarnish with the minced coriander.
- The cooked pork is so juicy and tender you can pull it apart with a fork. You can also substitute harissa sauce, by adding a small minced fresh chile pepper to the onions instead. A 4-qt Dutch oven with a tight-fitting lid is my cooking vessel of choice here. But any heavy-bottomed large pot will do the trick.
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