The Recipe
Cider-Braised Pork Shoulder
COOK TIME : a few secondsPREP TIME : a few seconds
By SunsetFrom Myrecipes
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Ingredients
DESCRIPTION
"This is a grown-up braise--a company braise," says Piper Davis, co-owner and cuisine director at Grand Central Bakery in Portland and Seattle. "It's a technique more than a recipe." The keys to that technique: cooking the meat in cider with one set of seasonings, straining and reducing the liquid, and then adding fresh vegetables toward the end. The cider's acidity tenderizes the meat, and its sweetness balances the savoriness of the pork. "I don't think anything goes better with pork than apples," says Davis. "There's a reason it's a classic combination."
INGREDIENTS
- 2 1/2 to 3 lbs. boneless pork shoulder roast, tied
- About 1 1/2 tsp. kosher salt
- About 1 tsp. pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium onion
- 3 medium regular carrots, plus 18 small, slender rainbow carrots,* ends trimmed, scrubbed
- 2 large celery stalks
- 2 large garlic cloves
- About 2 cups fresh, unfiltered apple cider
- About 1 cup reduced-sodium chicken broth
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- Mashed potatoes or other root vegetables
DIRECTIONS
NUTRITION
Calories | 422 | 21% | |
Cholesterol | NaN | NaN% | |
Carbohydrates | NaN | NaN% | |
Fat | 0 | 0% | |
Protein | NaN | NaN% |
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