Braised Pork Shoulder with Apple Cider Ketchup

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    If I had to pick my favorite thing to braise, it would be a pork shoulder.

    But being that I had a pork shoulder that I had planned to throw in the slow cooker to make pulled pork sandwiches with, but didn’t because that would involve me going down into our basement storage area and well, as you can see… I’d rather braise in my Lodge.

    We always have apple cider in our fridge. So I Googled and found this recipe and adapted it to make it a little more simpler and home-cook friendly. I knew exactly what I was making for dinner with my pork shoulder – and it wasn’t sandwiches.

    Always pull a large piece of meat 30 minutes before browning it. Doing this will take the chill off. Next pat it down with paper towels.


    Braised pork shoulder with cider ketchup
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    Pork shoulder is braised low and slow in apple cider and vegetables until perfection. Served with carrots over mashed potatoes for the ultimate comfort dinner.
    Braised pork shoulder with cider ketchup
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Pork shoulder is braised low and slow in apple cider and vegetables until perfection. Served with carrots over mashed potatoes for the ultimate comfort dinner.
    Servings Prep Time Cook Time
    6servings 20minutes 4hours
    Servings Prep Time
    6servings 20minutes
    Cook Time
    4hours
    Servings: servings Units:
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    Instructions
    1. Preheat oven to 300°F (150°C)
    2. Put in a large casserole 1 tablespoon of bacon fat or lard.
    3. Generously season the pork shoulder with kosher salt and black pepper on all sides and pit in a casserole. Add in carrots, celery, onions and garlic around the pork shoulder and pour in broth and cider. Braise in a preheated oven for 3 hours.
    4. Remove pork to a cutting board or platter. Strain liquids and vegetables through a mesh strainer set over a bowl. Discard vegetables, skim fat off the top of the liquids and pour back into the casserole.
    5. Turn the heat up on the oven to 375°F (190°C). Add the pork back in into the liquids and place back into the oven for 50 to 60 minutes or until fork tender.
    6. Season with salt and pepper to taste and top with thyme and parsley before serving.
    7. Serve pork over mashed potatoes, with carrots and the cider gravy over top.
    There is no Nutrition Label for this recipe yet.
    Mike Pirano, chef who is specialized in Italian cuisine. Throught his travels accros all regions of Italy he mastered vast viriety of pasta dishes. Besides his undisputed cooking skills, his sence of humor is something that gets us all going every single day. His love of football and wine is now well known, but exact ingrediens of his marinara sauce is something he will not share with anyone.

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