The most iconic fruit of the season is present during this hearty cider-braised pork shoulder recipe in not one, but three forms—apple vinegar , unfiltered apple cider, and fresh apples.
A roast pork Feast fit The Season
Leaning hard into the shorter, cooler days, sweaters, rainboots and crunchy leaves, we created a cider roast pork recipe that embodies the way we would like to cook right now—low, slow, and with all of the flavors of the harvest season. Apples are actually slump the trees around us, and that we were determined to capture that bounty during a recipe that concentrates their complex taste and myriad uses into a slab of hearty, braised pork shoulder. So when you’re at the pumpkin patch this month, and you see those gallons of unfiltered apple cider purchasable , plow ahead and buy one or two—we’ve got just the recipe for you.
What Is Pork Shoulder?
And, while we’re on the subject , is pork shoulder an equivalent as pork butt? briefly , “pork shoulder” may be a term that’s sometimes applied to a two different cuts of pork, pork butt (AKA Boston butt) and therefore the “picnic shoulder” both of which come from the front quarter of a pig. (Yes, the pork butt actually comes from the shoulder, and yes, that’s quite confusing.) Although tons of individuals love fat-marbled pork butt for braising—us included—for this particular recipe, a pork butt would be too fatty. Instead, search for something called a “pork shoulder roast” which is boneless and skinless and not as fatty as a pork butt.
Everything You’ll got to Make Cider-Braised Pork Shoulder
Now that you simply skills to shop for a pork shoulder roast, all you’ve got to try to to is load on other fall flavors—apples, shallots and fennel will infuse that tender, juicy pork with their autumnal goodness and your home will smell precisely the way you’d want it to the present time of year. Here’s everything you’ll got to make this cider pork roast:
- Pork shoulder roast
- Fennel bulb
- Cayenne pepper
- Fennel seeds
- Unfiltered apple cider
- Apple vinegar
- Chicken stock
How To Make Cider-Braised Pork Shoulder
- Pat the pork dry with a towel and salt the shoulder thoroughly.
- Brown the pork shoulder until it’s brown on all sides. Set it aside.
- Sauté shallots and fennel for a couple of minutes, then add some garlic. Sauté a touch more, then set them aside.
- Pour apple cider, apple vinegar , chicken broth , pepper, cayenne and fennel seeds, into your Dutch oven.
- Set the browned pork in there, too, and convey it to a boil.
- Cover the pot and pop it into the oven. Time to braise!
- After about two hours within the oven, pull the pot out and nestle the apples, fennel and shallots into the pot. As for a way long to cook the pork shoulder? As always, a thermometer is basically important to possess on-hand for a recipe like this. Keep cooking for about 2 ½ hours, or until you get a reading of a minimum of 145°F on a thermometer .
Tools You’ll Need
- Dutch oven
- Meat thermometer
- Sharp knife
- Tongs are going to be useful for browning the pork shoulder roast