Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit | Made by Meaghan Moineau
Title: A Taste of Autumn: Cider-Braised Pork Shoulder with Caramelized Onion and Apple ConfitDescription:
Dive into the heartwarming flavors of fall with our Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit. This main dish, rated 7 out of 10 on the difficulty scale, beautifully marries the rich, savory notes of pork with the sweet, tangy essence of apples and onions. As you savor each bite, you'll be transported back to cherished family gatherings and the cozy warmth of a kitchen filled with laughter and love.
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The Recipe for Nostalgia and Comfort
When the leaves start to turn and the air crisps with the promise of autumn, there's nothing quite like gathering around a table with loved ones to share a meal that encapsulates the essence of the season. Our Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit isn't just a dish; it's a journey back to those nostalgic family dinners that marked the change of seasons.
Ingredients:
- 1 tied pork shoulder
- Black salt and pepper, to taste
- Olive oil
- 2 large yellow onions, thinly sliced
- 1/4 cup Calvados brandy
- 2 Granny Smith apples, peeled and sliced
- 4 garlic cloves, minced
- 1 teaspoon fresh dried thyme
- 2 cups apple cider
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 400°F (200°C). Pat the pork shoulder dry with paper towels and generously season with black salt and pepper.
2. Sear the Pork:
Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Brown the pork on all sides, turning with tongs, for about 6-8 minutes per side to create a rich, savory crust. Transfer the pork to a plate.
3. Caramelize the Onions:
Pour off excess fat from the pot, leaving just enough to coat the bottom. Add the sliced onions and 1 teaspoon of salt. Sauté over medium heat, stirring occasionally, until the onions are soft and deeply golden brown, about 18-20 minutes.
4. Deglaze and Build Flavor:
Stir in the Calvados to deglaze the pan, scraping up any browned bits. Add the apple slices, minced garlic, and thyme, cooking for an additional 30 seconds until fragrant.
5. Braise the Pork:
Nestle the pork shoulder back into the pot, ensuring it's surrounded by the onion mixture. Pour in the apple cider and chicken stock. Cover the pot and place it in the oven, reducing the heat to 325°F (163°C). Braise until the pork is incredibly tender, about 2 1/2 to 3 hours.
6. Finish the Sauce:
Once cooked, transfer the pork to a cutting board and remove the kitchen strings. Boil the onion and apple mixture over high heat until the liquid is slightly reduced and thickened, about 2 minutes. Stir in the Dijon mustard and season to taste with additional salt and pepper.
7. Serve and Enjoy:
Slice the tender pork into serving pieces and arrange them on a platter or individual plates. Generously spoon the caramelized onion and apple confit over and around the meat, allowing the flavors to meld beautifully.
A Family Memory:
This dish always reminds me of the autumn evenings spent at my grandmother's house. The warmth of her kitchen, the aroma of apples and onions slowly caramelizing, and the sound of laughter echoing through the rooms. One particular fall, as the first snowflakes began to dance in the air, she taught me how to prepare this very dish. My small hands struggled to tie the pork, but her gentle guidance and the promise of a comforting meal kept me eager to learn. As we sat down to dinner, wrapped in the cozy embrace of family, I realized that this was more than just a recipe—it was a legacy of love and tradition.
Conclusion:
This Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit is more than a main dish; it's a celebration of the season and a testament to the power of food to bring us together. As you recreate this dish, may it fill your home with warmth and your heart with cherished memories.