CIDER-BRAISED PORK SHOULDER
Chunks of pork shoulder cook low and slow in an apple cider sauce until perfectly tender and sauce has thickened. This is delicious served over spätzle or buttered rice.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 2h25m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 16.8 g, Cholesterol 176.5 mg, Fat 47.1 g, Fiber 0.7 g, Protein 36.3 g, SaturatedFat 19.7 g, Sodium 1670.7 mg, Sugar 14.3 g
MAPLE CIDER PORK ROAST RECIPE BY TASTY
Here's what you need: Kroger® Boneless Whole Pork Tenderloin, dried bay leaves, kosher salt, whole black peppercorn, whole fennel seeds, whole anise seeds, garlic, ground cinnamon, apple cider, maple syrup, fresh sage, fresh rosemary, fresh thyme, garlic, maple syrup, apple cider, olive oil, white wine, balsamic vinegar, apple cider, chicken stock, heavy cream, cornstarch, kosher salt
Provided by Kroger
Categories Dinner
Yield 4 servings
Number Of Ingredients 24
Steps:
- Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the bay leaves, salt, black peppercorns, fennel seeds, anise seeds, garlic, cinnamon, apple cider, and maple syrup to the bag. Shake the bag until the pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
- Meanwhile, make the rub: In a small bowl, whisk together the sage, rosemary, thyme, garlic, maple syrup, and apple cider.
- Preheat the oven to 350°F (180°C).
- Transfer the pork loin from the bag to a cutting board and pat dry with paper towels. Spoon the rub all over the pork loin.
- Heat the olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
- Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
- Meanwhile make the gravy: Place the skillet used to sear the pork loin over medium heat. Deglaze with the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 1 minute. Add the balsamic vinegar, apple cider, 1 cup of chicken stock, and the heavy cream. Simmer for about 3 minutes.
- In a small bowl, whisk together the cornstarch and remaining 2 teaspoons of chicken stock until smooth. Pour the slurry into the gravy and stir to combine. Simmer for another 3 minutes, or until the gravy thickens. Stir in the salt. Strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
- Serve the pork roast warm with the apple cider gravy and holiday vegetables of choice alongside.
- Enjoy!
CIDER-MAPLE PORK SHOULDER
Make and share this Cider-Maple Pork Shoulder recipe from Food.com.
Provided by ratherbeswimmin
Time 6h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- The night before cooking, trim the pork shoulder of excess fat and trim off the thick layer of skin that often comes attached to one side of the meat; cut the roast into 2 large pieces.
- In a small bowl, stir the sugar, cinnamon, ginger, and allspice together; rub the spices generously all over the meat.
- Wrap the meat in plastic wrap and refrigerate overnight.
- In the morning, peel and cut the onions into 2-inch chunks and place them at the bottom of the slow cooker insert.
- Stir in the cider and soy sauce; place the meat pieces on top.
- Turn the slow cooker to high for 6 hours; using tongs or a slotted spoon, transfer the meat to a serving platter.
- Strain the cooking juices into a bowl (if a lot of fat rises to the surface, spoon it off and discard).
- For each ½ cup liquid, whisk in 2 tablespoons maple syrup; drizzle sauce over the resting meat and serve.
Nutrition Facts : Calories 1077.2, Fat 76.6, SaturatedFat 26.5, Cholesterol 268.6, Sodium 937.6, Carbohydrate 29.6, Fiber 2.1, Sugar 23.5, Protein 65
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