I have a question about the recipe "Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit" from TasteFood. Can I make this recipe on Sunday and serve it on Wednesday?
Sure. I made it on a Sunday and ate it throughout the week. As with many dishes of this type it was better on day two, and was just as good at the end of the week. There will be some hardened fat on the surface when chilled, but it'll melt right back in if you don't remove it. I had a larger shoulder and cut the meat into a several pieces for cooking, so reheating didn't take too long.
Please enter a valid email address.
Well played. You deserve a cookie.
Alt. title: Pasta, what would we do without you?
50+ Emergency Meals
The New Orleans Brunch Cocktail
By Food52: Bee's Wrap, Baking Chocolate & More!
The Art of Hospitality in the Middle East
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
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.)