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

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I have a question about the recipe "Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit" from TasteFood. I am cooking for 8. Was thinking of getting a 5LB pork shoulder and prepare day ahead. Should I cook for 5 hours and then separate Confit and meet to put in fridge overnight? Then when I go to reheat should I reheat all of it together? If so, should I cover and how long do you think it will take to reheat the next day? Thank you!

asked by Cheryl Meyerson 9 months ago
2 answers 317 views
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added 9 months ago

Hi Cheryl, I suggest cooling the pot slightly after braising in step 6, then refrigerate the pork in the sauce overnight (this will deepen the flavor). The next day, place the pot in a 300°F oven and reheat 30 to 40 minutes, then proceed with step 7.

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added 9 months ago

Thank you! Others have suggested that you should separate the meet before refrigerating after step 6 so that the fat build up doesn't get into the veggies as it is hard to take off next day. Also, do you think for 8 people 4.5 or 5 ibs should do it? I assume double everything else? Assuming about 5 hours cooking in oven and then the heating up next day of 30 1 40? Appreciate it! Want to get it right..:)

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