Apple Cider Braised Pork Shoulder
00:00 Intro
00:13 Choosing of Meat
01:43 Choosing the Pan
02:46 Fresh and Dry Aromatics
03:26 Brown the Pork
04:55 Make the Sauce and Braise
07:33 Cool and Slice
09:00 Thicken the Sauce
Other meats you can use with this sauce and their procedures:
Lamb Shoulder: same procedure, but it’s likely to be done in 2.5 - 3 hours
Chicken Thighs: https://youtu.be/sfZcGIfqdpQ
Turkey Thighs: https://youtu.be/vQUQlZs1qIw
Beef Short Ribs: https://youtu.be/aOI5pUXSQ4M
Note: My Dutch oven is 7.25 quarts (6.9 L) and it can fit 7-8 Lb (3-3.5kg) of pork. In the video, I was using 9 Lb, which was a tad much ;) Adjust this recipe as needed for the size of your pan. My chicken stock is reduced 4 times (it’s syrupy like demi-glace). https://youtu.be/02-0sQ2j_DI The quality of the stock is not crucial in this dish. Just use something gelatinous and unsalted. Either blond or brown stock will work here. If using store bought stock, look for it in the refrigerated or frozen section of your store.
Brown the Pork:
1 Tbsp neutral oil
8 Lb (3.5kg) boneless pork shoulder (Boston Butt)
Salt and pepper
Set a Dutch oven over moderately high heat. Add the oil and wait for it to get hot. While the pan is heating up, dry the pork with paper towels and season with salt and pepper. Set it fat side down into the Dutch oven and cook until brown. Flip and brown on all the other sides. Remove to a plate and set aside.
Make the Sauce:
1 yellow onion, diced
2 large shallots, diced (or 1 more onion)
2 celery ribs, diced
4 garlic cloves, minced
2 Tbsp minced thyme
1/4 cup balsamic vinegar
1/4 cup soy sauce
2/3 cup reduced chicken stock (see the note above)
2-3 cups apple cider (non-alcoholic, unfiltered apple juice)
2 cinnamon sticks
2 star anise
2 bay leaves
Turn down the heat to medium-low under the Dutch oven after removing the pork. Add the onions, shallots, and celery to the pot. Season with salt and stir. Cover and cook until the vegetables start to soften, about 5 minutes. Uncover and cook until completely tender, stirring occasionally, about 10 minutes. Preheat the oven to 300F (150C). Add garlic and thyme and cook, stirring occasionally, until aromatic, about 3 minutes. Add the vinegar, soy sauce, and stock. Bring to a simmer. Add the pork fat side up. Add the cider. You need enough to reach at least half way up the pork, but leave the top 2 inches exposed so that the fat cap is not covered by liquid. Tuck in the cinnamon sticks, star anise, and bay leaves.
Braise, Cool and Slice:
Bring to a simmer, cover, and place in the middle of the oven for 3-4 hours or until the meat gives you no resistance when you pierce it with something dull all the way through the center. Cool at least 2 hours in the braising liquid. Remove the meat and slice discarding blubber like fat.
Thicken the Sauce:
You’ll end up with about 5 cups of braising juice. Pour it into a tall container and degrease (either refrigerate it till the next day and lift off the solidified fat, or wait at least 10 minutes and spoon off the fat).
To thicken J cups of Juice:
J Tbsp butter
J * 1.3 Tbsp flour
Warm up the braising juice in a microwave or a pot until you get a simmer. Take off heat. Set a pan with curvy sides over medium-low heat. Add the butter and wait for it to melt. Add the flour and cook whisking constantly until the mixture stops bubbling, 3-5 minutes. Add the hot braising juice to the pot with the flour butter mixture. Whisk vigorously to get rid of lumps. Turn up the heat and bring to a boil, stirring often, and the sauce will thicken. Take off heat, taste and correct for salt. Make sure to use a clean spoon after each taste. Amylase from saliva can thin out flour thickened sauces if they are stored till the next day.
Storing:
Both the pork and the sauce can be cooled off to room temperature and stored separately or together in the fridge for up to 5 days.
Serving:
Rewarm the pork in the sauce over medium-low heat.
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