🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

3482adfb 359f 47cf 9392 a94ce0a81e77  2016 1004 cider braised pork shoulder bobbi lin 446

I have a question about the recipe "Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit" from TasteFood. The recipe calls for a 2 1/2lb pork butt, but mine is 4lb. How long should I increase the cook time?

asked by juliunruly almost 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 1371 views
21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added almost 4 years ago

If I were doing it, i would double all the other ingreds so that i had enough (and maybe extra) sauce; and i would up the cooking time by 1/2; check it then, and continue cooking til it easily comes apart. I would double check the cooking time by doing a search for Pork Shoulder in 52 or google, and find a braised 4 lb recipe and see how long they cook it.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 4 years ago

Depending on the size and shape of the meat; the actual temperature of your oven and whether you want to cook slow-and-low or not - I would invest in a good instant read thermometer and cook it until 160-165F in the middle. Any higher you might tend to dry the meat out.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added almost 4 years ago

There are many comments for this popular recipe that others have shared their changes based on a bigger pork butt. For example, CarlaCooks commented "I made this for a dinner party last night and it received rave reviews! The flavors are so well balanced: sweet, savory, and rich. Because I was feeding 7 people, I used a cut closer to 4 pounds. I doubled the onions, apples, and garlic, though only used 1.5 x the liquid (I was afraid of the liquid overflowing from my dutch oven). I didn't have any Calvados, so I used cognac. I had it in the oven for about 5 hours and it came out perfect! For serving, I partially shredded the meat, put it on a platter, and spooned the confit/sauce over it. Thanks for a lovely dish, TasteFood!"

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added almost 4 years ago

There are many comments for this popular recipe that others have shared their changes based on a bigger pork butt. For example, CarlaCooks commented "I made this for a dinner party last night and it received rave reviews! The flavors are so well balanced: sweet, savory, and rich. Because I was feeding 7 people, I used a cut closer to 4 pounds. I doubled the onions, apples, and garlic, though only used 1.5 x the liquid (I was afraid of the liquid overflowing from my dutch oven). I didn't have any Calvados, so I used cognac. I had it in the oven for about 5 hours and it came out perfect! For serving, I partially shredded the meat, put it on a platter, and spooned the confit/sauce over it. Thanks for a lovely dish, TasteFood!"

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

I had a 4.5 lb roast and cut it into two pieces. Doubled all the rest of ingredients and cooked for 3 hours. It was perfect!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.