Drop us a comment below. Cider Braised Pork Shoulder with Apples is as classic an autumn/winter dish as you can get! Cut the pork into 2 inch pieces. It complements the natural sweetness of tender, meaty pork with that of onions, which have been sauteed until their sugars caramelize -- a quality emphasized by the addition of maple syrup to enhance their deep, rich seasonal color and flavor. Transfer to a spouted pitcher or gravy dish and keep warm while sautéing the apples. Shred meat into 2”–3” pieces, removing any excess fat (it should pull apart very easily but still hold together in pieces). http://angiesrecipes.blogspot.com, Thanks Angie, it's definitely a winner ;), Welcome to Savor the Best, a from-scratch food blog with a focus on ancient grains, bold flavors and innovative recipes. This pork shoulder recipe combines pork shoulder with apple cider in a slow cooker, where it is cooked for several hours until tender. Put a little vegetable oil or butter in the bottom of the pan. 0 %. For the pork: Preheat the oven to 325 degrees F. Sprinkle the shoulder liberally on all sides with salt and pepper. Add the reserved marinade, and cook for 1-2 minutes. Tie several thyme sprigs together with kitchen twine and add the bundle to the pan with the bay leaves. Remove bones; discard. It results in a tender and flavorful pork dish that won’t break the bank, either. I browned the pork chops in a separate skillet, then put them on top of the sauerkraut for about 15 minutes to cook through. Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed. Add additional cider if necessary. Let pork sit until cool enough to handle. Served with sautéed apples and a cider sauce, this is a no-fuss dinner that works for both special occasions and weekend family dinners. Remove the foil from the pork roast and place the apples on the platter around the pork roast. Slowly add the strained braising liquid, whisking until slightly thickened, 5-6 minutes. The combination of pork with garlic and herbs is a classic European preparation. In the U.S., pork shoulder is the perfect pick for pulled pork. Remove from the oven and transfer the pork roast to a platter, tent with foil and let rest for 15-20 minutes. When the oil is hot add the pork and brown, turning to brown all sides, 10-12 minutes. Angie Cut the apples in half, core and slice each half into 3 thick slices. Thank you for your support. Brown to a light golden, turning with tongs to brown all both sides. Truss the roast by taking butcher's string and tying one string tautly lengthwise and 4 shorter strings widthwise (about 1 1/2 inches apart). Any variety of apple will taste great with pork but we prefer apples that hold their shape when they are cooked. Heat the oven to 220C/200C fan/gas 7. Read More…. Slow-roasted pork shoulder braised in fresh apple cider and served with sautéed apples makes a delicious main course! Marinate the meat in this mixture (for no more than 15 minutes or it will toughen). Leave the fat cap on the top of the roast. Heat a pan, then add a drizzle of olive oil before browning the pork fillet for about a minute on each side. Transfer to a platter. Our Cider Braised Pork Shoulder with Apples uses a combination of apple cider, fresh apples, apple brandy, fresh thyme and bay leaves to bring a light apple flavor to the meat. Copyright © 2021 Savor the Best | Wisteria on Trellis Framework by Mediavine, This post may contain affiliate links. Bottom line: if you want a deliciously tender pork dish, braised pork shoulder is the way to go. My husband, son and I loved it. Check the level of braising liquid from time to time to keep the level of liquid to 1/3 of the roast under the braising liquid. The whole point of the exercise when you're cooking a thick steak or chop is to get the outside beautifully seared and dark, while the inside cooks just to the degree of doneness you prefer. Garlic studded pork shoulder | food network recipe. The pork soaks up our incredible blend of sour orange, lemon, garlic, and spices. Tender, moist pork shoulder slow-roasted in fresh apple cider and newly harvested apples! Sauteed Potatoes. Season 4 bone-in pork loin chops with coarse salt and ground pepper. If you have big, thick, double pork chops, for example, you might find it easier to finish them in the oven. We served it over mashed parsnips with a side of sauteed spinach. This recipe is made with pork shoulder. Add the flour, cook and stir the roux for 1-2 minutes. My recipe for Pork Chops with Caramelized Onions is one of my all-time autumn favorites. https://www.greatbritishchefs.com/recipes/sous-vide-pork-shoulder-recipe Combine soy, sake, ginger and garlic. Cook the apples until barely tender but still a little firm when pierced with a fork. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Just like many other braised meats, this fantastic dish is so simple to make! Serves 6 Prep 5 mins Cook 3 hrs Easy 2kg boned and rolled piece of pork shoulder 1 tbsp sunflower oil. To vary the recipe serve this dish with a variety of different side dishes, such as couscous, rice, pasta, or with ratatouille. On occasion, Savor the Best is compensated through the use of affiliate links, product reviews, and sponsored posts. Here’s how it’s done (scroll to the bottom of the page to see the printable recipe card): When braising pork shoulder, keep these tips in mind: Cider Braised Pork Shoulder with Apples is one tasty meal that will certainly wow! And if you want to check out a few of our other favorite braised meat recipes, take a look at our Braised Greek Lamb Shanks and these Port Wine Braised Short Ribs. This Cider braised pork shoulder recipe is a four-step process, and I’m thrilled to tell you that the oven does most of the heavy lifting! Braised pork roast is best when prepared in a heavy-bottomed, oven-safe pot with a lid, preferably a Dutch oven that can hold 7 to 8 quarts.. Our Braised Pork Shoulder recipe. Total Carbohydrate The secret to this super flavorful dish is a tangy, garlicky marinade starring GOYA Mojo Criollo Marinade. Cover the pot and transfer to the oven and roast for 6 hours or 1 hour per pound until the meat is fork-tender. But first, let’s talk about the best cut of meat for braised pork. Another meal that I think is quick and tasty, and better than take-aways. This Cider braised pork shoulder recipe is a four-step process, and I’m thrilled to tell you that the oven does most of the heavy lifting! If you don’t have time simply season the pork just before roasting. 2 g Sauteed Potatoes Pork Cooking Recipes Meat Shoulder Pork Roulade Fried Potatoes Pigs. The pork is tender, and the cider-y juices are cooked down into a sweet/savory sauce. When a subscriber asks for a roasted meat recipe, this is what they get! Crecipe.com deliver fine selection of quality Garlic studded pork shoulder | food network recipes equipped with ratings, reviews and mixing tips. Marinate the meat in this mixture (for no more than 15 minutes or it will toughen). Heat 1 tablespoon olive oil in … Our Cider Braised Pork Roast with Apples is a classic fall feast! Try new ways of preparing pork with pork shoulder recipes and more from the expert chefs at Food Network. Pat the pork with paper towels, season with salt and a few grindings of fresh pepper. Did you make this recipe? The rich apple-flavored sauce is a delicious bonus and perfect with mashed potatoes. A fat-separator pitcher can be used to pour off the accumulated fat. You don’t pay any extra but it will help us keep the lights on. This site uses Akismet to reduce spam. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. Heat the butter and oil in an 11 to 12-inch skillet over low heat. Cut, quarter and core one of the apples and add to the pan. The sauce was so flavorful and the meat wonderfully tender. Add the oil to an 8-quart Dutch oven, braiser or heavy-bottomed pan, set over medium high heat. https://www.tasteofhome.com/recipes/sauteed-pork-chops-with-garlic-spinach ɪ ŋ /, US: / s oʊ ˈ t eɪ. If using a boneless pork shoulder, tie it in several places with kitchen twine to keep it in a tight bundle while cooking. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour. We love the combination of apples and pork (have you tried our Chipotle Pork Chop Sheet Pan Dinner with Apples or our apple stuffed pork loin? I also cut the pork shoulder into 8 ounce portions to help the seasoning penetrate the meat. (If pan becomes dry, add more oil.) https://www.delish.com/.../a29504585/slow-cooker-pork-shoulder-recipe The braised pork shoulder is tender, juicy, and infused with sweet apple cider. Definitely one of the best pork roast :-) Roast pork shoulder recipe. Saved by Irie Hines. Pork binagoongan is a Filipino style dish consisting of pork with sauteed shrimp paste. Porsk shoulder with sauteed potatoes. My mouth is watering terribly! Pork shoulder can be roasted for just a couple of hours, or will sit comfortably in a low oven for several hours without drying out – the result will be meltingly tender. Bone-in pork shoulder is preferred, but you can also use boneless pork shoulder. Sautéed Pork shoulder with garlic and Thyme- -10/30/10. When braising, check the level of braising liquid occasionally. Remove the remains of the tied thyme bundle from the braising liquid and discard. DIRECTIONS. Reduce the cooking liquid to create a thick and flavorful sauce you can pour over the sliced pork. Then it is cubed, and sauteed until crusty all over. Home cooks from other countries and cultures, of course, have their own delicious ways of preparing pork shoulder. That way, they picked up the flavor of the saurkraut, onions and bacon. Heat up a frying pan over medium-high heat. Braising is the process of cooking meat covered (often with vegetables) in a small amount of liquid for a longer period of time, often at a lower temperature. So much tender, meaty goodness! Pour the  liquid through a fine sieve set over a bowl, discard the residue in the strainer. About one-third of the roast should be under the liquid, so add extra apple cider if needed. 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