Best 2 Cider Braised Pork Shoulder Recipes

CIDER-BRAISED PORK SHOULDER

Steps:

• Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
• Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
• Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

BRAISED PORK SHOULDER WITH APPLE CIDER AND GINGER BEER

Steps:

• Season pork shoulder with 2 tbsp salt and pepper. Using kitchen twine, tie pork at 1/2" intervals, forming a compact cylinder. Let stand at room temperature for 2 hours, or cover and chill overnight. If chilled, let pork stand at room temperature for 2 hours before continuing. Preheat over to 300°. Place pork in a large heavy ovenproof pot with a tight-fitting lid; arrange shallots, garlic, and apples around pork. Add broth, cider, and ginger beer. Bring to a boil over high heat, cover, and transfer to oven. Braise pork until a knife slides easily through meat, 4-5 hours. Let meat cool in braising liquid, then refrigerate until cold (the meat will slice more easily when cold). (Can be braised 3 days ahead. Cover and keep chilled.) Preheat oven to 350°. Using tongs, transfer pork to a cutting board. Strain braising liquid through a fine-mesh sieve into a large bowl; discard fat and solids. Slice pork between kitchen twine and place in a large roasting pan. Carefully remove twine, leaving slices intact. Pour enough braising liquid into pan to cover pork halfway (1 1/2 - 2 cups) and arrange rosemary over. Cover tightly with foil. Bake until pork is just heated through, 15-20 minutes. Meanwhile, pour remaining braising liquid from bowl into a large saucepan. Bring to a boil over high heat. Boil sauce until reduced to 2 cups, about 10 minutes. Season to taste with salt and pepper. Transfer sliced pork to a platter (discard any liquid in pan) an drizzle some of the sauce over. Service remaining sauce alongside.