by TasteFood
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A&M's Testing Notes:
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2 1/2 pounds
pork shoulder (butt) - boneless and tied
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Salt and freshly ground black pepper
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2 tablespoons
olive oil
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4
large yellow onions, halved, thinly sliced
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1/4 cup
Calvados brandy
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1
large Granny Smith apple, peeled, cored, cut in 1/2" cubes
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2
garlic cloves, chopped
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1 teaspoon
dried thyme or 1 tablespoon fresh thyme
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1 cup
apple cider
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1 cup
chicken stock
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1 tablespoon
Dijon mustard
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Preheat oven to 400 F.
Ask the hotline about this step!Pat the pork dry and season with salt and pepper.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!Add Calvados and stir to deglaze pan. Add apple, garlic and thyme. Cook, stirring, 30 seconds.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!Cut pork in serving pieces and arrange on serving platter or individual dinner plates. Spoon onion apple confit over and around the meat.
Ask the hotline about this step!Made this for supper tonight - turned out amazingly!
I was so pleasantly surprised at just how tender the pork shoulder became. And the confit was the bomb.
All in all, a hit. My husband was so pleased.
I should have bought a bigger bottle of brandy.
Okay, I have 4 friends coming over for dinner tomorrow night and they've asked me to cook. It's going to be a beautiful Fall weekend, and unfortunately I don't have time to Brine anything - but luckily I found this recipe and I'm going for it. Will serve a side of SallyCan's Cauliflower and Parsnip Puree with Calvados Shallots.
Question: Think it's overkill with the Calvados in both recipes?
Your recipe looks superb -
I made this over the weekend. It's divine! My onions must have been unusually juicy because my "confit" was like soup .. . . I should have removed the vegetables before reducing the sauce, as turning the heat up on the onions and apples just released more juice. It was, however, delicious. And so, so easy. Love it!! ;o)
I'm making this for Mr. T. for his birthday this weekend . . . with the divine turnip and potato concoction posted by Maria Teresa Jorge this morning . . . and some roasted Brussels sprouts using Tad's method. I simply cannot wait to try this recipe. And yes, with either Mr. T's Pecan Pie (my recipe, posted right after Christmas) or Feeding the Saints' Chocolate Walnut Fig Cake with Grappa and Cardamom Cream (with pecans substituted) submitted for the last contest, it will, indeed be a Food52-only menu for the event!
what a feast! we'll have to do something similar at our potluck :)
I made this yesterday in the slow cooker, after first searing the meat and caramelizing the onions and apples. It cooked on Low for four hours, then I held it overnight, skimmed the fat, and reheated for dinner this evening. It's a wonderful recipe - heady smells in the kitchen all day And it holds up beautifully to reheating, with the flavors deepening overnight.
What a great idea, to use the slow cooker. This one has been calling out to me. I'm making it the first night that both of my boys are home from school!! Thanks, Mrs W, for the info on make-ahead success. Some things do well when made in advance; others don't. It's so helpful to have the benefit of your experience.
made this last weekend, roasted the pork shoulder on its own with some cider in the pan at 450 for 45 minutes to crisp the skin, then added everything else and turned it down to 325.
delicious
Yum - this is very similar to the recipe I was going to submit too but just did not get my act together! Am glad to see a version of it as a finalist!
Made this tonight. What a terrificly easy way to cook down some pork shoulder.