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The Cider-Braised Pork Shoulder That Screams “Fall!”

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If there were an ideal fall meal, it would include the following: apples, cider, caramelized onions, a one-pot meal. Well, look at that! It looks like we just described Cider-Braised Pork Shoulder with Caramelized Onions and Apple Confit.

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit
Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

“What this pork dish lacks in beauty it makes up for generously in flavor,” Amanda and Merrill write in the recipe's headnote. This flavor takes very little work, too: Succulent pork shoulder is browned on the stovetop, then slid it into the oven where, over a couple of hours, it becomes tender and the vegetables soften, transforming into a sweet, rich stew imbued with onions, apples, cider, and Calvados. A hit of acid, in the form of mustard, is added to the apple confit right after it comes out of the oven—and right before everyone rushes to the table. A meal that screams "fall!", are we right?

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Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

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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

What dish "screams" fall to you? Tell us in the comments below!