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Pork Shoulder Braised with Apples

Pork Shoulder Braised with Apples

Some varieties of apples fall apart while cooking; here you want the apples to hold their shape. Pink Lady and Honeycrisp are good choices and are widely available. Serve with cheesy grits.

Ingredients

  • 1 tablespoon vegetable oil
  • 4 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 1 tablespoon unsalted butter
  • 5 pounds boneless pork shoulder, cut into 6 pieces
  • Kosher salt and freshly ground black pepper
  • 3 medium shallots, thinly sliced
  • 1/3 cup Calvados or other apple-flavored brandy
  • 1 1/4 cups apple cider, preferably fresh
  • 2 tablespoons (or more) apple cider vinegar
  • 3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)
  • 1/2 teaspoon Dijon mustard

Recipe Preparation

  • Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy pot over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.

  • Increase heat to medium-high. Add butter to pot with drippings. Season pork shoulder with salt and pepper. Working in batches if needed, cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate.

  • Add shallots to pot and cook, stirring often, until shallots begin to soften, about 4 minutes.

  • Remove pot from heat; add Calvados and stir, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and 2 tablespoons vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered).

  • Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Stir in reserved bacon. DO AHEAD: Bacon and pork shoulder can be cooked 2 days ahead. Let cool in braising liquid, uncovered. Chill, uncovered, until cold; cover and keep chilled. Rewarm before continuing.

  • Using tongs, transfer pork to a deep platter. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.

  • Stir Dijon mustard into sauce; season with salt, pepper, and more vinegar, if desired. Pour sauce with apples over pork on platter. Sprinkle with chives.

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 830 Fat (g) 38 Saturated Fat (g) 14 Cholesterol (mg) 280 Carbohydrates (g) 32 Dietary Fiber (g) 2 Total Sugars (g) 18 Protein (g) 83 Sodium (mg) 810Reviews Section

Rats In Teacups

Another braise to share with you! I cooked this dish (from the January 2013 issue of Bon Appetit) on New Year’s Day since it’s a tradition in my husband’s family to eat pork on New Years. My mom was visiting her sister out of state, so we invited my dad over to share the meal with us, and we had a wonderful evening! I don’t eat pork very often (well, chops or roasts – I do eat small amounts of bacon and ham fairly frequently), and I almost never cook it at home, so this was something quite different for me to try. I was surprised at how cheap pork shoulder is at the grocery store: less than $2 per pound, and the butcher at the meat counter was happy to remove the bone for me. Now that I know how inexpensive a cut it is, I’ll have to find some other recipes to practice with! I’m always a bit hesitant to try experimenting with large pieces of meat because of the cost… even a 4 to 5 pound package of “cheap” beef chuck roast can cost upwards of $20. And then not to mention premium cuts like rib-eye steak: pretty expensive if you mess it up!

The sauce/braising liquid in this recipe was amazing – the flavor of pork and apples pairs perfectly together. The apple flavor comes from several different sources: apple cider, apple brandy, apple cider vinegar, and of course the apples themselves. I served the pork along with mashed root vegetables and roasted savoy cabbage, two of my favorite vegetable sides. Overall a fantastic start for what I hope will be a fantastic year of cooking!

The bacon and pork shoulder can be cooked through step 5 up to 2 days ahead. Let pork cool in braising liquid, uncovered. Chill, uncovered, until cold cover and keep chilled. Rewarm before continuing with step 6.


Pork Roast with Apples and Onions

To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)

Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.

When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.

Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.

(Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)


Recipe Summary

  • 1 3 pound boneless pork top loin roast
  • ½ teaspoon salt
  • ½ teaspoon dried thyme, crushed
  • ½ teaspoon dried sage, crushed
  • ¼ teaspoon ground black pepper
  • 2 tablespoons cooking oil
  • 4 red, yellow, and/or green apples, cored and each cut into 6 wedges
  • ⅓ cup chopped shallots
  • 1 tablespoon bottled minced garlic or 6 cloves garlic, minced
  • 3 tablespoons quick-cooking tapioca
  • ¾ cup chicken broth
  • ¾ cup apple cider or juice
  • 3 cups hot cooked rice

Trim fat from meat. In a small bowl, stir together salt, thyme, sage, and pepper. Sprinkle spice mixture over meat rub in with your fingers. In a large skillet, brown meat on all sides in hot oil over medium heat.

In a 6- or 7-quart slow cooker, place apples, shallots, and garlic sprinkle with tapioca. Place meat on top of apple mixture. Pour broth and apple cider over meat.

Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.

Reserve and store* 1 pound of the meat. Use for Pork and Berry Salad (see recipe below). Slice remaining pork serve with apples and hot cooked rice. Spoon some of the cooking liquid over all. Makes 6 servings.

Place meat in an airtight container cover. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.


Recipe Keywords

1. Generously season both sides of the chops with salt and pepper.

2. Heat the oil in a dutch oven over medium heat. Add the onion and apples and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.

3. Reduce heat to low. Add the flour and stir until well combined.

4. Slowly pour in the chicken broth, and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck on bits.

5. Add the pork chops to the pan, arranging them so the chops are on the bottom and the onions and apples are on top. Place the sprig of sage on top of everything. Place a lid on the dutch oven and cook, covered, for about 2 hours, or until pork chops are tender.

6. Discard the sage, remove chops to a plate and loosely cover with foil.

7. Increase heat to medium and cook the sauce for a couple minutes to thicken up a bit, add salt and pepper to taste.

8. Pour the sauce over the chops and serve.


Braised Pork with Apples and Prunes

This recipe, braised pork with apples and prunes (Épaule de porc braisée aux pommes et pruneaux) teaches you how to braise a pork shoulder in cider with apples and prunes. Learn how to truss the meat, stuff and braise a pork shoulder French style.

if you like braised pork recipes you may like that one Braised pork shoulder in milk

INGREDIENTS (SERVES 4)

  • 1 kg (2.2 lbs) pork shoulder or other cut, e.g. loin or rack
  • 10-15 prunes macerated in apple liqueur or brandy for at least 30 mins – 2/3 for inserting into the meat and the balance for the fond de Braisage (braising stock)
  • Apple liqueur or brandy (I used Le Birlou – a French apple and chestnut liqueur) for macerating
  • 2 apples peeled, cored and quartered
  • 200 g (7 oz) oyster mushrooms (100 g for fond de Braisage and the balance for the garnish)
  • 1 large onion diced
  • 300 ml / 10 fl oz cider (use dry cider if you want something less sweet)
  • 2 tbs sunflower oil
  • 120 ml / 4 fl oz crème fraîche (or heavy whipping cream)
  • Branch of thyme
  • Bay leaf
  • 5 cloves peeled garlic
  • Butter for frying

AFFILIATED ITEMS

  • Cooking string for the trussing: https://amzn.to/31r4oOn
  • Cast iron pot for braising the meat: https://amzn.to/31iiXni
  • Cooking thermometer: https://amzn.to/33tqHWg

INSTRUCTIONS

  1. Preheat oven to 160 C (320 F) (convection oven)
  2. Insert about 10 prunes individually into cavities notched in the meat and dry off excess juice with a paper towel. Sprinkle meat with pepper and salt.
  3. Roll meat and truss securely with string.
  4. Using sunflower oil, sear the meat (on all sides) in a cast iron pot (Dutch oven) over a medium heat for a few minutes on each side until sufficiently browned.
  5. Remove the meat from the pot, tip the onions in and cook over a low heat for a few minutes (stirring from time to time).
  6. Add the garlic, thyme, bay leaf, half the mushrooms and continue cooking for a few minutes.
  7. Raise the heat slightly, deglaze the pot with the cider, leave to reduce for a few minutes then add the remaining prunes. Turn off the heat and put the meat back in the pot.
  8. Cover the pot, place in the oven and cook for about an hour. Half way through the cooking you will need to take the pot out of the oven and turn the meat over. Then check the temperature of the meat by inserting the cooking thermometer into its centre (it should be below 70 C). Place the pot with the meat back in the oven and continue cooking until the temperature reaches 70 C (158 F) which is when the meat is cooked.
  9. Meanwhile, heat butter in a frying pan and fry the balance of the mushrooms with salt and pepper until a golden colour. Reserve in a bowl.
  10. Adding more butter if necessary, fry the apple quarters gently for 5-10 minutes and reserve with the mushrooms.
  11. As soon as the meat is cooked, take the pot out of the oven. Take the meat out and reserve it on a plate or tray. Cover the meat with foil and leave it to rest while you prepare the sauce.
  12. To make the sauce, simply reduce the cooking juices (fond deBraisage) remaining in the pot over a high heat until a syrupy consistency. Adjust the seasoning if desired. Add the cream and whisk in.
  13. Optionally you can glaze the meat before serving: to do so, use the juices from the macerated prunes to baste the meat and glaze under the grill just enough to crisp the top of the meat – repeat 3 times for the best result.

Place the sauce (fond de Braisage) on a dish as a bed for the meat and surround the meat with the apples and mushrooms. You may also wish to add some more prunes (or apricots). Remove the string and carve the meat.


  • 1 bone-in pork shoulder roast, about 6 pounds
  • 2 medium onions, peeled and sliced or coarsely chopped
  • 2 1/2 teaspoons of a seasoning blend for pork or chicken or salt and pepper
  • 1 cup apple juice
  • 1 to 1 1/2 cups barbecue sauce

Lightly grease a large covered Dutch oven or casserole.

Put onions in the casserole. Rub the pork with the seasoning blend or sprinkle generously with salt and pepper. Place the roast on the onions and add apple juice. Cover and bake for 5 hours, basting occasionally.

Remove the roast to a large platter and shred or chop the meat. Discard bones and fat.

Strain the juices and put the solids back into the casserole or Dutch oven. Discard the liquids. Add the shredded or chopped pork. Add barbecue sauce and stir to blend ingredients. Cover and bake for 30 minutes, or until hot and bubbly.

This is delicious served with macaroni and cheese or scalloped potatoes, or serve it in buns with pickles, slaw, and baked beans.


Pork Stew Recipe: Beer Braised Pork with Apples and Root Vegetables

Pork chops and apple sauce were a staple at Sunday dinner when I was a kid. Seems like there is just something about those two flavours together that make me feel like I’m right back in the dining room in the house I grew up in.

I think the apple sauce was key, because my dad was not an excellent cook and the pork was always a little… um, tough. It’s probably why I love about apples so much. Or at least one of the reasons. Not only are they delicious on their own, they also saved countless Sunday dinners.

How do apples stay delicious all year long?

Here in Ontario, you can find apples that taste like they were picked yesterday, all year long. I’ve always wondered why that is. I mean, the apples get picked in the fall.

Last month I had the opportunity to visit Martins Packing Plant to learn more about what happens to apples between the tree and the grocery store. Now, I have to say, it’s pretty cool.

The apples are harvested in the fall at farms and orchards large and small, all across Ontario. While some of the small growers sell their apples at own family shops or local farmers markets during apple season, most have many more apples to sell than that. Therefore, they turn to packers like Martins to store, package and ship their product.

The Martin family

The Martin family has been farming since 1820, and has been in the apple business for almost 50 years. Hence this family run business in St. Jacobs may sound familiar. In addition, they make the popular Martin’s Apple Chips you see at grocery stores and coffee shops.

At Martin’s, the apples are stored in carefully controlled storage rooms until it’s time to pull them out and prepare them for sale. While process is technically automated, there are a number of people throughout the process doing manual checks to make sure the right apples end up in the right places.

What happens at Martin’s

An automated system makes it sound like things happen to the apples along the way, but in fact, there is very little processing at the plant. First, once they leave climate controlled storage, the apples are washed, buffed, sorted by size. Then they are manually checked for any major issues. Next, after washing, their natural protection is cleaned away, so they get a thin coat of wax, created to replace the naturally occurring wax that helps prevent spoilage. Lastly, they head down the line and are placed in the right boxes, bags or bins. After that, they are prepared for shipping.

Choosing the perfect apple

All the work that that happens at Martin’s packing plant and others like it across Ontario, ensures that choosing the perfect apple is easy. For this recipe, I chose Red Prince apples. Not only are they delicious, but they hold their shape when cooked. If you’re not sure what apple to choose, you can see all the Ontario varieties and uses here.

Pork Stew Recipe: Beer Braised Stew with Apples & Vegetables

This recipe takes all the things I loved about those Sunday dinners I mentioned, and fixes all the things that I didn’t. Um, like the leather-like pork chops. For instance, the pork in this stew melts in your mouth. Also, the Red Prince apple chunks fit perfectly with sweet root veggies. And then, the beer and cinnamon compliment each other perfectly. Which is fitting, considering how many compliments I’ve received on this dish. Seriously, I hope you enjoy it as much as my family does.


Braised Pork with Apples and Prunes

This recipe, braised pork with apples and prunes ( Épaule de p orc b raisée aux pommes et p runeaux ) teaches you how to braise a pork shoulder in cider with apples and prunes. Learn how to truss the meat, stuff and braise a pork shoulder French style.

if you like braised pork recipes, you may also like Braised pork shoulder in milk

  • 1 kg (2.2 lbs) pork shoulder or other cut, e.g. loin or rack
  • 10-15 prunes macerated in apple liqueur or brandy for at least 30 mins – 2/3 for inserting into the meat and the balance for the fond de Braisage (braising stock)
  • Apple liqueur or brandy (I used Le Birlou – a French apple and chestnut liqueur) for macerating
  • 2 apples peeled , cored and quartered
  • 200 g (7 oz) oyster mushrooms (100 g for fond de Braisage and the balance for the garnish)
  • 1 large onion diced
  • 300 ml / 10 fl oz cider (use dry cider if you want something less sweet)
  • 2 tbs sunflower oil
  • 120 ml / 4 fl oz crème fraîche (or heavy whipping cream)
  • Branch of thyme
  • Bay leaf
  • 5 cloves peeled garlic
  • Butter for frying
  • Cooking string for the trussing: https://amzn.to/31r4oOn
  • Cast iron pot for braising the meat: https://amzn.to/31iiXni
  • Cooking thermometer: https://amzn.to/33tqHWg
  1. Preheat oven to 160 C (320 F) (convection oven)
  2. Insert about 10 prunes individually into cavities notched in the meat and dry off excess juice with a paper towel. Sprinkle meat with pepper and salt.
  3. Roll meat and truss securely with string .
  4. Using sunflower oil, sear the meat (on all sides) in a cast iron pot (Dutch oven) over a medium heat for a few minutes on each side until sufficiently browned.
  5. Remove the meat from the pot, tip the onions in and cook over a low heat for a few minutes (stirring from time to time).
  6. Add the garlic, thyme, bay leaf, half the mushrooms and continue cooking for a few minutes.
  7. Raise the heat slightly, deglaze the pot with the cider, leave to reduce for a few minutes then add the remaining prunes. Turn off the heat and put the meat back in the pot.
  8. Cover the pot, place in the oven and cook for about an hour. Half way through the cooking you will need to take the pot out of the oven and turn the meat over. Then check the temperature of the meat by inserting the cooking thermometer into its centre (it should be below 70 C). Place the pot with the meat back in the oven and continue cooking until the temperature reaches 70 C (158 F) which is when the meat is cooked.
  9. Meanwhile, heat butter in a frying pan and fry the balance of the mushrooms with salt and pepper until a golden colour. Reserve in a bowl.
  10. Adding more butter if necessary , fry the apple quarters gently for 5-10 minutes and reserve with the mushrooms.
  11. As soon as the meat is cooked, take the pot out of the oven. Take the meat out and reserve it on a plate or tray. Cover the meat with foil and leave it to rest while you prepare the sauce.
  12. To make the sauce, simply reduce the cooking juices ( fond deBraisage ) remaining in the pot over a high heat until a syrupy consistency. Adjust the seasoning if desired. Add the cream and whisk in.
  13. Optionally you can glaze the meat before serving: to do so, use the juices from the macerated prunes to baste the meat and glaze under the grill just enough to crisp the top of the meat – repeat 3 times for the best result.

Place the sauce (fond de Braisage) on a dish as a bed for the meat and surround the meat with the apples and mushrooms. You may also wish to add some more prunes (or apricots). Remove the string and carve the meat.

Video recipe:





Watch the video: Μυρωδάτο χοιρινό με πατάτες και μήλα. DoT (December 2021).