Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 2-inch pieces
- 2 tbsp olive oil
- 2 onions, sliced
- 2 garlic cloves, minced
- 2 cups apple cider
- 1 cup chicken broth
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Season pork pieces with salt and pepper, and brown them in the pot until golden brown on all sides. Remove pork from pot and set aside.
4. In the same pot, sauté onions until they are soft and translucent, then add minced garlic and cook for an additional minute.
5. Add apple cider, chicken broth, Dijon mustard, brown sugar, and bay leaves to the pot. Stir to combine.
6. Return pork to the pot and bring the mixture to a simmer.
7. Cover the pot with a lid and transfer it to the preheated oven.
8. Braise the pork for 2-3 hours, or until the meat is tender and falls apart easily.
9. Remove the pot from the oven and discard the bay leaves.
10. Serve the braised pork with the onion and cider sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 25g
Protein per serving: 40g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Chicken broth can be substituted with vegetable broth or water.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced apples or pears to the pot for a fruity twist.
- Use beer instead of apple cider for a more savory flavor.
- Add chopped carrots and celery to the pot for extra vegetables.
Tips and tricks:
- Make sure to brown the pork pieces well before braising them in the pot. This will add flavor and color to the final dish.
- If the sauce is too thin, remove the pork from the pot and simmer the sauce over medium heat until it thickens.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and sauce in a pot over medium heat until heated through.
Presentation ideas:
Serve the braised pork and sauce in a large serving dish or individual bowls.
Garnishes:
Garnish with chopped parsley or thyme.
Pairings:
Serve with roasted vegetables or mashed potatoes.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Roasted sweet potatoes
Troubleshooting advice:
- If the pork is tough, it may need to be braised for a longer period of time.
- If the sauce is too thin, remove the pork from the pot and simmer the sauce over medium heat until it thickens.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Braised pork is a classic dish that has been enjoyed for centuries. The addition of cider and onions adds a sweet and savory twist to this traditional recipe.
Flavor profiles:
This dish is sweet, savory, and slightly tangy, with tender pieces of pork in a rich onion and cider sauce.
Serving suggestions:
Serve the braised pork with a side of roasted vegetables or mashed potatoes for a hearty and satisfying meal.
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