Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

November 15, 2024

45

medium

4

This Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit is a heartwarming, rustic dish that marries savory depth with autumnal sweetness. The pork shoulder is first seared to a golden crust, then slowly braised in a luscious mix of hard cider, Calvados, and aromatic herbs, soaking up layers of flavor as it becomes meltingly tender.

The real magic comes from the confit—a golden blend of deeply caramelized onions and tender apple slices—that forms a rich, tangy-sweet sauce infused with mustard and garlic. Perfect for cool-weather gatherings or an elegant Sunday dinner, this dish pairs beautifully with creamy mashed potatoes, roasted root vegetables, or crusty bread to soak up every drop of the cider-infused sauce.

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Ingredients:

Adjust Servings
2.5pounds tied pork shoulder
4servings salt and pepper black, freshly ground
2tablespoons olive oil
4large onions yellow, halved, thinly sliced
0.25cup calvados brandy
1inch granny smith apple cored, peeled
2 garlic cloves chopped
1teaspoon thyme dried, fresh
1cup apple cider
1cup chicken stock
1tablespoon dijon mustard

Directions

1.
Preheat the Oven
Preheat your oven to 400°F (200°C).
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2.
Prepare the Pork
Pat the pork shoulder dry with paper towels and season generously with salt and pepper.
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3.
Brown the Pork
1. Heat oil in a large, ovenproof pot or Dutch oven over medium-high heat. | 2. Brown the pork on all sides, turning with tongs, for about 6-8 minutes per side, until golden brown. | 3. Transfer the pork to a plate and set aside.
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4.
Caramelize the Onions
1. Pour off any excess fat from the pot, leaving about 1 tablespoon of oil. | 2. Add the onion and 1 teaspoon salt to the pot. | 3. Sauté over medium heat, stirring occasionally, until the onions are very soft and a deep golden brown, about 18-20 minutes.
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5.
Deglaze and Add Apples
1. Add Calvados (or apple brandy) to the pot and stir to deglaze, scraping up any browned bits from the bottom. | 2. Add the apple, garlic, and thyme. Stir and cook for about 30 seconds.
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6.
Braise the Pork
1. Return the browned pork to the pot, nestling it down into the onions and apples. | 2. Pour in the cider and chicken stock. | 3. Cover the pot and transfer it to the oven. | 4. Reduce the oven temperature to 325°F (165°C) and braise for 2 1/2 to 3 hours, or until the pork is very tender.
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7.
Prepare the Sauce
1. Once the pork is done, transfer it to a cutting board and remove any kitchen strings. | 2. Place the pot back on the stovetop and bring the onion and apple mixture to a boil. | 3. Cook for about 2 minutes, allowing the sauce to thicken and the liquid to reduce slightly. | 4. Stir in mustard and season with salt and pepper to taste.
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8.
Serve
1. Slice the pork into serving pieces and arrange it on a platter or individual plates. | 2. Spoon the onion and apple confit over and around the meat.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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