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    You are in: Home / Recipes / Cider-Braised Pork Shoulder With Caramelized Onions Recipe
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    Cider-Braised Pork Shoulder With Caramelized Onions

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Scoutie's Note:

    This is VERY good! Second time I had a large boneless Boston Butt from the Farmer's market. I inserted garlic slivers, scored the skin and then rubbed the meat with salt, pepper, rosemary and thyme, then refrigerated for about 5 hours and it was just as good! Have also added some chopped, peeled apples and it adds a nice dimension to the flavor. I usually add more garlic, and some carrots and celery. If you like it nice and juicy, use 2 cups of apple cider. Third time, I browned and did the onions and cider the night before and then fridged it over night. Next day, just slow cooked it.This is from Gourmet Magazine, Dec.2001.

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    Units: US | Metric

    • 1 (3 -4 lb) pork shoulder butt, half (preferably arm picnic)
    • 2 garlic cloves, cut into slivers
    • 2 tablespoons olive oil
    • 1 1/2 lbs onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (5 or 6 medium)
    • 3/4 cup unfiltered apple cider


    1. 1
      Preheat oven to 325°F
    2. 2
      Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
    3. 3
      Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
    4. 4
      Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
    5. 5
      Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
    6. 6
      Stir in cider and return pork to pot.
    7. 7
      Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
    8. 8
      Transfer pork to a serving dish with the aid of tongs and carving fork.
    9. 9
      Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
    10. 10
      Cooks' note:· Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.

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    Nutritional Facts for Cider-Braised Pork Shoulder With Caramelized Onions

    Serving Size: 1 (415 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1061.3
    Calories from Fat 576
    Total Fat 64.0 g
    Saturated Fat 21.7 g
    Cholesterol 339.9 mg
    Sodium 357.4 mg
    Total Carbohydrate 17.7 g
    Dietary Fiber 2.4 g
    Sugars 7.3 g
    Protein 98.5 g

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