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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.

Ingredients

  • 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

Instructions:

  1. Preheat oven to 300 degrees F.
  2. Score pork in a crosshatch pattern. Rub the pork with the garlic and season with salt and pepper.
  3. 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.
  4. 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.
  5. Stir in cider, stock, and water and return pork to pot. Add apples and season with salt and pepper.  
  6. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, about 2 1/2 to 3 hours.
  7. 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.
  8. Serves 6-8

 

Wednesday, March 2, 2011

The Marilyn Denis Show

Marilyn and Alison Eastwood