Author Notes
Summer always get’s all the glory in the northwest but I have a confession to make. As the leaves start to turn this time of year in the northwest it ushers in my absolutely favorite season of all, the Fall. There’s nothing like it anywhere in the country, it’s the time of year that our the apples are being harvested and there’s just the perfect amount of crispness in the air. What better way to celebrate my favorite season then to join two of the best craft ‘Cider’ brewers on the famed San Juan Island and pair their amazing cider with a perfect fall pork dish. —Joel Gamoran
Ingredients
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4 tablespoons
olive oil
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2 pounds
boneless pork shoulder, cut into 2 inch pieces
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3
Shallots, chopped skin left on
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6
cloves Garlic
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1
handful fresh thyme
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1
bay leaf
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2 tablespoons
black peppercorns
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2
juniper berries
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2 cups
dry cider
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2 cups
chicken stock
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S+P to taste
Directions
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Heat the olive oil to a medium high heat in large Dutch oven.
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Season the pork shoulder all over with salt and pepper and sear it on both side for about 5 minutes per side.
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Remove the pork from the pan and add the shallots, garlic, thyme, peppercorns and juniper. Sauté the aromatics in the pot for five minutes.
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De-glaze the pan with the cider and chicken stock and add the pork back to the pot.
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Bring the mixture to the boil and then put a lid on it and bring the temp back down to a simmer. Cook slowly for 2 hours or until the pork is tender.
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Remove the pork from the pot and strain all the juices through a fine mesh strainer. Add the pork and the juices back into the pot and cook until the sauce slightly tightens around the pork.
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Season everything one more time, and dive in!
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