• Cider Braised Pork Shoulder With Apples

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    • 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


    1. Preheat oven to 325 degrees F.Score pork in a crosshatch pattern.
    2. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit.
    3. Pat pork dry and season with salt and pepper.
    4. 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.
    5. 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.
    6. Add in salt and pepper and saute/fry, stirring occasionally, till onions are caramelized, 8 to 10 min more.
    7. Stir in spices and harissa.
    8. Continue cooking onions for another 1-2 min.
    9. Deglaze pan with Riesling, simmering till liquid has almost evaporated.
    10. Stir in cider, stock and water and return pork to pot.
    11. Add in herb sprigs and apples.
    12. Cover pot with a tight-fitting lid and braise pork in middle of oven till very tender, about 2 1/2 to 3 hrs.
    13. Transfer pork to a serving dish.
    14. Boil juice in Dutch oven till reduced by 1/2 into a glaze, about 20 min.
    15. Season to taste.
    16. Slice pork and serve with the sauceGarnish with the minced coriander.
    17. 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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