Ingredients with Measurements:
- 2 lbs pork shoulder, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 apples, peeled, cored, and sliced
- 1 cup chicken broth
- 1/2 cup apple cider
- 2 tbsp brown sugar
- 2 tbsp Dijon mustard
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the pork pieces and brown on all sides. Transfer the pork to the slow cooker.
2. In the same skillet, sauté the onion and garlic until softened, about 5 minutes. Add the sliced apples and cook for another 2 minutes.
3. Transfer the onion and apple mixture to the slow cooker with the pork.
4. In a small bowl, whisk together the chicken broth, apple cider, brown sugar, Dijon mustard, dried thyme, salt, and pepper. Pour the mixture over the pork and apples in the slow cooker.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and cooked through.
6. Serve the braised pork with apples hot, garnished with fresh thyme leaves.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low or high setting on the slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 16g
Protein: 30g
Sodium: 400mg
Sugar: 12g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or tenderloin.
- Chicken broth can be substituted with vegetable broth or water.
- Apple cider can be substituted with apple juice or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
Variations:
- Add diced potatoes or carrots to the slow cooker for a heartier meal.
- Use pears instead of apples for a different flavor.
- Add a splash of balsamic vinegar for a tangy twist.
- Use pork belly instead of pork shoulder for a richer flavor.
Tips and tricks:
- Brown the pork before adding it to the slow cooker for extra flavor.
- Use a slotted spoon to remove the pork and apples from the slow cooker and transfer to a serving dish.
- Use the remaining liquid in the slow cooker to make a gravy by whisking in a slurry of cornstarch and water.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and apples in the microwave or on the stove until heated through.
Presentation ideas:
Serve the braised pork with apples on a large platter, garnished with fresh thyme leaves.
Garnishes:
Fresh thyme leaves
Pairings:
- Mashed potatoes
- Roasted vegetables
- Green salad
Suggested side dishes:
- Roasted sweet potatoes
- Steamed broccoli
- Garlic bread
Troubleshooting advice:
- If the pork is tough, it may need to cook for a longer period of time.
- If the sauce is too thin, whisk in a slurry of cornstarch and water to thicken it.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braising is a cooking technique that involves browning meat in a pan and then cooking it slowly in liquid until it is tender. This method has been used for centuries to make tough cuts of meat more palatable.
Flavor profiles:
The combination of pork, apples, and thyme creates a sweet and savory flavor profile that is perfect for fall.
Serving suggestions:
Serve the braised pork with apples as a main course for dinner.
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