Braise

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

by:
November 16, 2009
16 Ratings
Photo by Bobbi Lin
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

Test Kitchen Notes

"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

"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.

'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?" –Riddley Gemperlein-Schirm

—The Editors

  • Prep time 10 minutes
  • Cook time 3 hours
  • Serves 4
Ingredients
  • 2 1/2 pounds pork shoulder (butt), boneless and tied
  • 2 pinches 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, cut in 1/2-inch 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
In This Recipe
Directions
  1. Preheat oven to 400° F.
  2. Pat the pork dry and season with salt and pepper.
  3. 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.
  4. 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.
  5. Add Calvados and stir to deglaze pan. Add apple, garlic and thyme. Cook, stirring, 30 seconds.
  6. 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.
  7. 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.
  8. Cut pork in serving pieces and arrange on serving platter or individual dinner plates. Spoon onion apple confit over and around the meat.

See what other Food52ers are saying.

  • Leah Ann Dean-Spinosa
    Leah Ann Dean-Spinosa
  • Ann Foley
    Ann Foley
  • Pamela Turner
    Pamela Turner
  • Sipa
    Sipa
  • Austin Burges
    Austin Burges

71 Reviews

blackjack March 25, 2021
Finally got around to trying this and like almost all of the recipes I try for the first time I didn’t change anything. It was fabulous..won’t change/add/ subtract anything.
 
Leah A. December 18, 2020
Update to my original post. This was AMAZING. I doubled the recipe and added carrots, I used Saltopia meat head instead if s&p for browning the pork and also doubled the garlic, served over mashed potatoes, I fead 9 people and everyone LOVED it
 
Leah A. December 18, 2020
Food 52 has never steered me wrong, reading negative reviews will not deter me, I will add a few organic carrots and parsnips and may increase the herb ratio, and really preseason the pork with Saltopia's jurassic pork,(look them up, AMAZING) I will side this with creamy mashed potatos
 
culingo August 17, 2020
As it supplies high quality ambient Vegetables. Sliced, diced, puree or paste, Vegetables in aseptic bags are a great alternative of using the raw Vegetables.

Products produced in aseptic bags, cans or pouch:
Onion, garlic, cucumber, pumpkin, butternut squash, olive, avocado, pineapple, pear, plum, strawberry, ginger, corn, peas, tomato.

www.culingo.com
 
kgmom January 19, 2020
First time braising a pork butt. We really enjoyed it served over egg noodles, with a side of roasted green beans. I thought the flavor was very good, a bit sweet. The texture of the pork with the onions and apples was amazing.

 
Ann F. January 12, 2020
This was delicious. My only comment is the prep time. Searing the pork and camelizing onions takes significantly longer that 10 minutes! We also used regular brandy and it was fine. This is a keeper
 
Cameron L. November 8, 2019
This was "good" but it lacked depth in flavor. Just kind of average for me. Sorry.
 
cosmiccook October 13, 2019
I couldn't understand the review from the chef who said this recipe was awful. I was so stoked about this recipe! Got a 3 lb. heritage pork shoulder (coppa cut). I amped up the flavors w more garlic, toasted & ground caraway, fennel, coriander mustard seed which I added to the liquid. Extra apples and onions w hard cider and homemade chicken stock. It was just meh. The pork was divine, not so much the rest. I plan on using leftover onion & apples for the caramelized onion and Butternut squash tart, which IS divine!
 
cosmiccook October 8, 2019
When preheating a convection oven--should I do convect ROAST or BAKE? Or just ROAST or BAKE? There is a difference but NO ONE really addresses this.
 
Sauertea October 8, 2019
I have a thermador with the convection roast setting. The instruction manual indicates that you should not cover the meat when using convection roast. As this recipe calls for covering the roast would either use the regular bake mode if you don’t have a non-convection roast setting.
 
Pamela T. September 22, 2019
Quite yummy and satisfying. It exceeded my hopes based on other attempts I’ve made with pork shoulder in the past. I did use a bone-in pork shoulder that was about 3.75# and let it cook about 4 hours. It was certainly fork tender and falling off the bone. Served it with roasted potatoes for my husband and sweet potato for me along with green beans. Looking forward to the leftovers😋.
 
hhb January 26, 2019
a complete waste of time and money. i am a private chef and this was a awful. i normally like Food52 suggestions, not this time
 
Cameron L. November 8, 2019
I don't think it was "awful" but I really wasn't impressed. Kind of cafeteria food-ish.
 
knittingbaker January 21, 2019
Perfect dish to break in my new Dutch oven (how have I lived so long without one!?). I skipped the lovely but pricey calvados for a cheaper apple brandy and added and additional apple, since I had one more lying around. The pork was good - the confit delicious. Definitely worth the slow braise.
 
Catherine January 1, 2019
Beautiful dish for New Year's Day. I was very happy with the ease in execution, guests were really impressed with the dish as well. I did it one and a half times for 7 people, and used Apple Jack in place of Calvados.
 
SCalabretta December 2, 2018
This is a fabulous recipe. Simple and delicious. I served it with egg noodles and garlicky spinach.
 
Sipa October 27, 2018
Excellent recipe. I'll be making this again and I might add chestnuts to it.
 
Austin B. October 14, 2018
The pork was good. The confit was amazing, I could've eaten it with a spoon, it was that good.
 
Consultant W. October 6, 2018
Delicious! I didn’t have any Calvados so I substituted spiced rum. Will definitely make again.
 
william L. November 7, 2017
cider braised pork shoulder with caramelized onion and apple comfit is mmmmm! so fantastic that my taste buds are still tingling hours after
 
Roxie Y. November 3, 2017
I made this last weekend and neither of us could stop raving about it. Leftovers were eagerly eaten and we yummed our way through.
 
Alison November 20, 2016
I made this last weekend, and couldn't stop talking about how good it was--although the title suggests some degree of difficulty ("confit") it really was quite easy. Onions do take a little while to truly caramelize, IMO, so give yourself adequate time for that step. I accidentally wound up with a bone-in shoulder roast of about 3 pounds, but that didn't cause any problems--taste was excellent and the meat fell off the bone for slicing when it was done. I also only had three onions and no granny smiths on hand, so used three onions and two pink lady apples, with a tablespoon of cider vinegar to make up for the apple sweetness (relative to Grannies). Otherwise, as written. It was totally delicious, and I will make it again as soon as Thanksgiving is over...