Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit
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Author Notes: This is a perfect autumnal dinner. Cider, caramelized onions and apples combine with pork for a rich, sweet and comforting one pot meal. Calvados brandy and Dijon mustard add extra depth and sharpness with a nod to the French countryside in this hearty dish. I like to serve this with Celery Root and Parsnip Purée. - TasteFood
Food52 Review: What this pork dish lacks in beauty it makes up for generously in flavor. You braise succulent pork shoulder in a thick stew of onions, apples, cider and Calvados. All it takes is a little browning of the meat and softening of the vegetables and then you can slide it into the oven, where over an hour or two, the onions mellow and the apple flavors brighten. Out of the oven, you add a dose of mustard for punch, then tell everyone to hurry to table – you won’t want to wait. - A&M - A&M
Serves 4
- 2 1/2 pounds pork shoulder (butt) - boneless and tied
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 large yellow onions, halved, thinly sliced
- 1/4 cup Calvados brandy
- 1 large Granny Smith apple, peeled, cored, cut in 1/2" cubes
- 2 garlic cloves, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 cup apple cider
- 1 cup chicken stock
- 1 tablespoon Dijon mustard
- Preheat oven to 400 F.
- Pat the pork dry and season with salt and pepper.
- Heat oil in a large oven-proof pot or Dutch oven with a lid. Brown pork on all sides, turning with tongs, 6-8 minutes per side. Transfer pork to plate.
- Pour off excess fat from pot. Add onion and 1 teaspoon salt. Sauté over medium heat, stirring occasionally, until onions are very soft ad deep golden brown, 18-20 minutes.
- Add Calvados and stir to deglaze pan. Add apple, garlic and thyme. Cook, stirring, 30 seconds.
- Return pork to pot, nestling it down in the onions. Add cider and chicken stock. Cover pot and place in oven. Reduce heat to 325 F. Braise until meat is very tender, 2 1/2 - 3 hours.
- Return pot to cooktop. Transfer pork to a cutting board and remove kitchen strings. Boil onion and apples until thickened and liquid slightly reduced, 1-2 minutes. Stir in mustard. Season to taste with salt and pepper.
- Cut pork in serving pieces and arrange on serving platter or individual dinner plates. Spoon onion apple confit over and around the meat.
- Your Best Pork with Cider Contest Finalist!
- This recipe was entered in the contest for Your Best Roasted Pork Shoulder
Tags: comfort food, Entrees, fall, family, pork
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5 months ago fatgirleating
good gods! this was totally amazing. i had regular brandy in the house from another dish and used it in place of the calvados and it was delicious. can't wait to make it again
8 months ago aviva briskin
I had a 6 lbs pork shoulder . Cooking time was 5 hours at 325 F .
I added a whole cabbage right after sautéing the onions to make it even more
of a fall dinner .
it melts in your mouth !
over 1 year ago Kimbees54
Made this tonight. What a terrificly easy way to cook down some pork shoulder.
over 1 year ago Brenzo
Made this for supper tonight - turned out amazingly!
I was so pleasantly surprised at just how tender the pork shoulder became. And the confit was the bomb.
All in all, a hit. My husband was so pleased.
I should have bought a bigger bottle of brandy.
over 1 year ago Tbird
Okay, I have 4 friends coming over for dinner tomorrow night and they've asked me to cook. It's going to be a beautiful Fall weekend, and unfortunately I don't have time to Brine anything - but luckily I found this recipe and I'm going for it. Will serve a side of SallyCan's Cauliflower and Parsnip Puree with Calvados Shallots.
Question: Think it's overkill with the Calvados in both recipes?
about 3 years ago Lizthechef
Your recipe looks superb -
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I made this over the weekend. It's divine! My onions must have been unusually juicy because my "confit" was like soup .. . . I should have removed the vegetables before reducing the sauce, as turning the heat up on the onions and apples just released more juice. It was, however, delicious. And so, so easy. Love it!! ;o)
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I'm making this for Mr. T. for his birthday this weekend . . . with the divine turnip and potato concoction posted by Maria Teresa Jorge this morning . . . and some roasted Brussels sprouts using Tad's method. I simply cannot wait to try this recipe. And yes, with either Mr. T's Pecan Pie (my recipe, posted right after Christmas) or Feeding the Saints' Chocolate Walnut Fig Cake with Grappa and Cardamom Cream (with pecans substituted) submitted for the last contest, it will, indeed be a Food52-only menu for the event!
over 3 years ago TasteFood
what a feast! we'll have to do something similar at our potluck :)
over 3 years ago jifferb
just made this - everyone raved. excellent recipe!
over 3 years ago TasteFood
Thank you - I'm glad you liked it!
over 3 years ago TasteFood
Thank you, everyone, for your comments!
over 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
I made this yesterday in the slow cooker, after first searing the meat and caramelizing the onions and apples. It cooked on Low for four hours, then I held it overnight, skimmed the fat, and reheated for dinner this evening. It's a wonderful recipe - heady smells in the kitchen all day And it holds up beautifully to reheating, with the flavors deepening overnight.
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
What a great idea, to use the slow cooker. This one has been calling out to me. I'm making it the first night that both of my boys are home from school!! Thanks, Mrs W, for the info on make-ahead success. Some things do well when made in advance; others don't. It's so helpful to have the benefit of your experience.
over 3 years ago luvcookbooks
Meg is a trusted home cook.
made this last weekend, roasted the pork shoulder on its own with some cider in the pan at 450 for 45 minutes to crisp the skin, then added everything else and turned it down to 325.
delicious
over 3 years ago Mardi@eatlivetravelwrite
Yum - this is very similar to the recipe I was going to submit too but just did not get my act together! Am glad to see a version of it as a finalist!