Apple-Braised Pork Shoulder
Pork shoulder, also called Boston butt, is known for its flavor, not tenderness–that is, unless it’s cooked “low and slow.”
Pork shoulder, also called Boston butt, is known for its flavor, not tenderness–that is, unless it’s cooked “low and slow.”
Yield:
10 servingsIngredients
3 tablespoons olive oil, divided
1 5-pound pork shoulder or pork butt
Kosher or sea salt
Freshly ground black pepper
1-1/2 cups mushrooms, sliced
5 shallots, minced
2 medium-size onions, chopped medium-size
1 large jalapeno pepper, finely chopped
6 garlic cloves, minced
1 tablespoon flour
3 cups hard apple cider
3-1/2 cups chicken stock
4 fresh rosemary sprigs, leaves reserved (stems discarded), finely chopped
2 medium-size Granny Smith or other green apples, peeled and chopped medium-size
1/2 cup Calvados or applejack
2 tablespoons minced Italian parsley
Instructions
In a large Dutch oven on high setting, heat 2 tablespoons olive oil.
Pat pork dry, and season generously with salt and pepper. Sear pork on all sides until well-browned. Remove to a plate.
Reduce heat to medium-high. Add remaining oil. Add vegetables, including garlic. Sauté, stirring occasionally, until golden-brown, about 10 minutes.
Sprinkle flour over mixture and cook, stirring occasionally, 2 minutes.
Add apple cider and stock and bring to a boil. Reduce by one-third, about 20 minutes.
Heat oven to 325°.
Return pork to pot. The liquid should cover one-half to two-thirds of the roast; adjust liquid if necessary. Add rosemary and apples. Cover and place in oven 2-3 hours, or until meat is extremely tender and separates easily with a fork.
Remove pork to a plate and tent with foil.
Skim excess fat from sauce. Add Calvados and raise heat to high; boil 1 minute. Adjust seasoning to taste with salt and pepper.
Carve meat into 1/2-inch slices and top with sauce. Garnish with parsley. Serve with roasted potatoes or wild-rice pilaf.
