Apple Cider Braised Pork

Autumn is the time of year for one-pot braised meats or poultry. Apples are just coming to market and are the perfect accompaniment to pork. Pork butt or shoulder is a tough meat coming from the muscles of locomotion and is best braised slowly at a low temperature in the oven which fills the whole house with the heavenly aroma. The onions give body to the finished sauce and the herbs and paprika round out the flavor. Each bite of pork pairs well with a bite of apple.

8 servings

INGREDIENTS:

3 pounds boneless pork butt or pork shoulder

Liberal amounts of kosher salt

½ teaspoon fresh ground black pepper

2 tablespoons extra virgin olive oil

2 large onions, peeled, halved, thinly sliced (about 4 to 6 cups)

4 large garlic cloves, minced

¼ cup apple brandy (Applejack)

1 teaspoon fresh rosemary, finely minced

1 teaspoon dry rubbed sage

1 teaspoon dry thyme

1 teaspoon pimentón dulce (or smoked paprika)

1 cup apple cider

1 ½ cups chicken broth

4 small pink lady apples, cored, quartered, or 2 large cut into eighths

DIRECTIONS:

Do this a day or at least 2 hours before braising: Dry the pork with paper towels. Discard any excess outer fat. Season liberally with kosher salt and black pepper. Refrigerate.

Preheat the oven to 350°F.

Heat the oil in a non-reactive Dutch oven over medium-high heat. Pat the pork dry with paper towels. Brown each side until deeply browned, about five minutes per side. Remove the pork to a plate and reserve. Remove all but two tablespoons of residual fat from the pot.

Add the onions to the pot. Cook until softened, stirring often, about five minutes. Add the garlic and cook for another minute—Deglaze with the brandy, using a wooden spoon to loosen all the browned bits.

Stir in the rosemary, sage, thyme, and pimentón. Cook for about thirty seconds then add the pork back to the pan with the apple cider and chicken broth. Bring to a boil. Cover with a tight-fitting lid or foil and place in the oven. Braise for two hours.

Add the apples to the pot, cover with the lid, and braise until the pork reaches 165°F, about thirty minutes.

Transfer the pork and apples to a cutting board tented with foil. Blot the excess fat from the top of the liquids in the pot with folded paper towel(s). Take care not to blot the liquid.

Place the pot over high heat and bring to a boil. Cook until slightly thickened, about twelve to fourteen minutes. Taste, Think, Transform with salt and pepper.

Remove excess fat and cut the pork into eight portions (or several bite-sized cuts). Top with the onion sauce and a couple of hot apple wedges.

Apple Cider Braised Pork

Apple Cider Braised Pork
Yield: 8 servings
Author:
Prep time: 30 MinCook time: 3 HourInactive time: 24 HourTotal time: 27 H & 30 M
Autumn is the time of year for one-pot braised meats or poultry. Apples are just coming to market and are the perfect accompaniment to pork. Pork butt or shoulder is a tough meat coming from the muscles of locomotion and is best braised slowly at a low temperature in the oven which fills the whole house with the heavenly aroma. The onions give body to the finished sauce and the herbs and paprika round out the flavor. Each bite of pork pairs well with a bite of apple.

Ingredients

  • 3 pounds boneless pork butt or pork shoulder
  • Liberal amounts of kosher salt
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 large onions, peeled, halved, thinly sliced (about 4 to 6 cups)
  • 4 large garlic cloves, minced
  • ¼ cup apple brandy (Applejack)
  • 1 teaspoon fresh rosemary, finely minced
  • 1 teaspoon dry rubbed sage
  • 1 teaspoon dry thyme
  • 1 teaspoon pimentón dulce (or smoked paprika)
  • 1 cup apple cider
  • 1 ½ cups chicken broth
  • 4 small pink lady apples, cored, quartered, or 2 large cut into eighths

Instructions

  1. Do this a day or at least 2 hours before braising: Dry the pork with paper towels. Discard any excess outer fat. Season liberally with kosher salt and black pepper. Refrigerate.
  2. Preheat the oven to 350°F.
  3. Heat the oil in a non-reactive Dutch oven over medium-high heat. Pat the pork dry with paper towels. Brown each side until deeply browned, about five minutes per side. Remove the pork to a plate and reserve. Remove all but two tablespoons of residual fat from the pot.
  4. Add the onions to the pot. Cook until softened, stirring often, about five minutes. Add the garlic and cook for another minute—Deglaze with the brandy, using a wooden spoon to loosen all the browned bits.
  5. Stir in the rosemary, sage, thyme, and pimentón. Cook for about thirty seconds then add the pork back to the pan with the apple cider and chicken broth. Bring to a boil. Cover with a tight-fitting lid or foil and place in the oven. Braise for two hours.
  6. Add the apples to the pot, cover with the lid, and braise until the pork reaches 165°F, about thirty minutes.
  7. Transfer the pork and apples to a cutting board tented with foil. Blot the excess fat from the top of the liquids in the pot with folded paper towel(s). Take care not to blot the liquid.
  8. Place the pot over high heat and bring to a boil. Cook until slightly thickened, about twelve to fourteen minutes. Taste, Think, Transform with salt and pepper.
  9. Remove excess fat and cut the pork into eight portions (or several bite-sized cuts). Top with the onion sauce and a couple of hot apple wedges.

Nutrition Facts

Calories

337.78

Fat (grams)

9.63 g

Sat. Fat (grams)

2.38 g

Carbs (grams)

18.07 g

Fiber (grams)

2.67 g

Net carbs

15.4 g

Sugar (grams)

12.4 g

Protein (grams)

39.39 g

Sodium (milligrams)

287.5 mg

Cholesterol (grams)

102.94 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

pork, cider, apples, braise
entree, main dish
American
Did you make this recipe?
Tag @chefsharingthetable on instagram and hashtag it #appleciderbraisedpork
Linda HierholzerComment