Slow-cooked pork shoulder with Christine Cushing
Christine Cushing shares a recipe for a delicious cider slow-cooked pork shoulder.
CIDER-BRAISED PORK SHOULDER WITH APPLES
Braising this pork in aromatic spices with the cider makes it so tender and flavourful you can pull it apart with a fork. A 4-quart Dutch oven with a tight-fitting lid is my cooking vessel of choice here, but you can also use a slow cooker.
- 1 (3- to 4-lb) boneless fresh pork shoulder half 1.5 to 2 kg.)
- 2 garlic cloves, minced
- Salt and freshly cracked black pepper
- 2 tbsp. olive oil (30 ml)
- 2 large onions, cut it 1/4-inch-thick slices
- 3/4 tsp. ground cumin (4 ml)
- 1/2 tsp. ground coriander (2 ml)
- 1/4 tsp. ground allspice (1 ml)
- 1/8 tsp. ground ginger (.5 ml)
- 1 cinnamon stick
- 1 small Thai chile chopped or red chile flakes to taste
- 1/2 cup Riesling or other dry white wine (125 ml)
- 3 cups unfiltered apple cider (750 ml)
- 1 cup chicken stock (250 ml)
- 1 cup water (250 ml)
- 2 Granny Smith apples, not peeled, cored and cut into wedges
- Chopped fresh coriander, for garnish
- Preheat oven to 300 degrees F.
- Score pork in a crosshatch pattern. Rub the pork with the garlic and season with salt and pepper.
- Heat oil in a 4 quart Dutch oven, over moderately high heat, and brown meat on all sides about 8 minutes. Transfer pork to a plate.
- Add onions to pot and sauté over medium-high heat, stirring occasionally, until softened and starting to soften and turn golden, about 5 -8 minutes. Stir in spices and chile and cook for another 2 minutes just to develop flavour. Deglaze pan with wine.
- Stir in cider, stock, and water and return pork to pot. Add apples and season with salt and pepper.
- Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, about 2 1/2 to 3 hours.
- Transfer pork to a serving dish. Boil juice in Dutch oven until reduced by 1/2 into a glaze, about 20 minutes. Season to taste. Slice pork and serve with the sauce. Garnish with the chopped coriander.
- Serves 6-8