Cider-Braised Pork With Caramelized Onions
2
- Prep Time30 min
- Total Time4 h 5 min
- Makes6 servings
(Photo: Roberto Caruso)
Served over creamy polenta, this pulled pork dish is a delicious mix of two winter favourites: tender, saucy meat, and sweet onions.
Ingredients
1.5 kg bone-in pork shoulder roast, scored in a cross-hatch pattern
1 tsp salt, divided
2 tbsp olive oil, divided
4 medium onions, cut into rounds
500-mL hard apple cider
2 cups unfiltered apple cider
1/4 cup chopped parsley, (optional)
Instructions
PREHEAT oven to 400F.
PAT pork dry. Season with 1/2 tsp salt and fresh pepper. Heat a large oven-safe heavy pot over medium-high. Add oil. Brown meat on all sides, 1 to 2 min per side. Transfer pork to a plate.
DISCARD fat, leaving 2 tbsp in pot. Reduce heat to medium. Add onions and cook, scraping brown bits from bottom of pan, until onions soften and starting to turn golden, about 5 min. Add remaining 1/2 tsp salt and continue cooking until onions are caramelized, 6 to 8 more min.
STIR in both apple ciders and boil. Return pork, fat-side up, along with any juices to the pot and cover. Boil, then transfer pot to centre of oven. Braise for 10 min. Reduce heat to 325F and continue braising until meat is very tender, about 3 hours. Transfer meat to a cutting board. Cover with foil to keep warm. Scoop out onions into a bowl.
SKIM off and discard fat from liquid. Boil liquid until reduced to 1 cup, about 25 min. Slice meat or pull it apart with two forks. Stir meat and onions into sauce. Serve with creamy polenta. Sprinkle with parsley.
Nutrition (per serving)
Calories 333, Protein 34g, Carbohydrates 21g, Fat 12g, Fibre 1g, Sodium 506mg.
Excellent source of vitamin B6.
Get more of our best braising recipes.
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