Ingredients: 2 1/2 pounds tied pork shoulder,Salt and freshly ground black pepper,2 tablespoons olive oil,4 large yellow onions, halved, thinly sliced,1/4 cup Calvados brandy,1 inch large Granny Smith apple, peeled, cored, cut ½” cubes,2 garlic cloves, chopped,1 teaspoon dried thyme or 1 tablespoon fresh thyme,1 cup apple cider,1 cup chicken stock,1 tablespoon Dijon mustard
Instructions:
- Preheat oven to 400 F.
- Pat the pork dry and season with salt and pepper.
- Heat oil in a large ovenproof pot or Dutch oven with a lid.
- Brown pork on all sides, turning with tongs, 6-8 minutes per side.
- Transfer pork to a plate.
- Pour off excess fat from pot.
- Add onion and 1 teaspoon salt.
- Saut over medium heat, stirring occasionally, until the onions are very soft and deep golden brown, 18-20 minutes.
- Add Calvados and stir to deglaze pan.
- Add apple, garlic and thyme and cook, stirring, 30 seconds.
- Return pork to pot, nestling it down in the onions.
- Add cider and chicken stock.
- Cover pot and place in oven.
- Reduce heat to 325 F.
- Braise until meat is very tender, 2 1/2 – 3 hours.
- Transfer pork to a cutting board and remove kitchen strings.
- Boil onion and apples until thickened and liquid slightly reduced, about 2 minutes.
- Stir in mustard.
- Season to taste with salt and pepper.
- Cut pork into serving pieces and arrange on platter or individual serving plates.
- Spoon onion and apple confit over and around the meat.
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