Cider Braised Pork

Name: Cider Braised Pork
Ingredients: 4 tablespoons olive oil; 2 pounds boneless pork shoulder, cut into 2 inch pieces; 3 Shallots, chopped skin left on; 6 cloves Garlic; 1 handful fresh thyme; 1 bay leaf; 2 tablespoons black peppercorns; 2 juniper berries; 2 cups dry cider; 2 cups chicken stock; S+P to taste

11 ingredients

7 steps

Ingredients

4 tablespoons olive oil
2 pounds boneless pork shoulder, cut into 2 inch pieces
3 Shallots, chopped skin left on
6 cloves Garlic
1 handful fresh thyme
1 bay leaf
2 tablespoons black peppercorns
2 juniper berries
2 cups dry cider
2 cups chicken stock
S+P to taste

Directions

1

Heat the olive oil to a medium high heat in large Dutch oven.
2

Season the pork shoulder all over with salt and pepper and sear it on both side for about 5 minutes per side.
3

Remove the pork from the pan and add the shallots, garlic, thyme, peppercorns and juniper. Saute the aromatics in the pot for five minutes.
4

De-glaze the pan with the cider and chicken stock and add the pork back to the pot.
5

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.
6

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.
7

Season everything one more time, and dive in!