Cider-Braised Pork Shoulder

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🥘 Ingredients

  • apple cider vinegar
    1/3 c
  • crème fraiche
    1/2 c
  • hard cider
    1 bottle (750ml)
  • onion (chopped)
    1 large
  • pork shoulder (cut in 3 to 4-inch chunks)
    3 to 3 1/2 pounds
  • sage leaves (torn)
    4 tbsp

🍳 Cookware

  • dutch oven
  1. 1
    Brown pork shoulder (cut in 3 to 4-inch chunks) in dutch oven over high heat on all sides.
    pork shoulder (cut in 3 to 4-inch chunks): 3 to 3 1/2 pounds
  2. 2
    Remove pork from pan and reserve.
  3. 3
    Add onion (chopped) to pan and cook until translucent.
    onion (chopped): 1 large
  4. 4
    Add sage leaves (torn) , cook about a minute.
    sage leaves (torn): 4 tbsp
  5. 5
    Add hard cider (or regular cider, or apple juice) and scrape the bottom.
    hard cider: 1 bottle (750ml)
  6. 6
    Add apple cider vinegar .
    apple cider vinegar: 1/3 c
  7. 7
    Reduce heat to low and add pork back in.
  8. 8
    Simmer covered on low for ⏱️ 1 hour .
  9. 9
    Flip pork.
  10. 10
    Continue simmering covered on low until fork tender ( ⏱️ 1-2 hours ).
  11. 11
    Remove pork and put heat on high.
  12. 12
    Stir in crème fraiche (or heavy cream).
    crème fraiche: 1/2 c
  13. 13
    Reduce sauce slightly.
  14. 14
    Add pork back in and reduce sauce until desired thickness.