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Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit

 
One serving costs about $2.3

$2.30 per serving

29 people like this recipe

29 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:93%

Spoonacular Score: 93%

 

Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit is a main course that serves 4. For $2.3 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 467 calories, 37g of protein, and 20g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. If you have apple cider, chicken stock, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user lenar. If you like this recipe, take a look at these similar recipes: Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit, Cider-braised Pork Shoulder With Caramelized Onion And Apple Co, and Cider-braised Pork Shoulder With Caramelized Onion And Apple Co.

Pinot Noir, Malbec, and Sangiovese are great choices for Pork Shoulder. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Premonition Cellars Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Premonition Cellars Pinot Noir

This wine showcases concentrated flavors of cherry, cranberry and strawberry with hints of herb spices, fennel and oak aromas on the nose. Red berry fruits, tart cranberry, raspberry, and spices coat the palette, finishing with juicy acidity. This cool year helped retain its natural acidity, and the slow ripening allowed for beautifully balanced low alcohol wine. This wine has been barreled for 20 months in French oak, and has warm toasty aromas weaved throughout.

» Get this wine on Amazon.com

Ingredients

Servings:
2.5 pounds
2.5 pounds tied pork shoulder
tied pork shoulder
some
some black salt and pepper
black salt and pepper
2 Tbsps
2 Tbsps olive oil
olive oil
4 large
4 large yellow onions
yellow onions
0.25 cup
0.25 cup calvados brandy
calvados brandy
1 inch
1 inch granny smith apple
granny smith apple
2
2  garlic cloves
garlic cloves
1 tsp
1 tsp fresh dried thyme
fresh dried thyme
1 cup
1 cup apple cider
apple cider
1 cup
1 cup chicken stock
chicken stock
1 Tbsp
1 Tbsp dijon mustard
dijon mustard
2.5 pounds tied pork shoulder
2.5 pounds
tied pork shoulder
some black salt and pepper
some
black salt and pepper
2 Tbsps olive oil
2 Tbsps
olive oil
4 large yellow onions
4 large
yellow onions
0.25 cup calvados brandy
0.25 cup
calvados brandy
1 inch granny smith apple
1 inch
granny smith apple
2  garlic cloves
2
garlic cloves
1 tsp fresh dried thyme
1 tsp
fresh dried thyme
1 cup apple cider
1 cup
apple cider
1 cup chicken stock
1 cup
chicken stock
1 Tbsp dijon mustard
1 Tbsp
dijon mustard

Equipment

cutting board
cutting board
dutch oven
dutch oven
tongs
tongs
oven
oven
frying pan
frying pan
cutting board
cutting board
dutch oven
dutch oven
tongs
tongs
oven
oven
frying pan
frying pan


Instructions

Preheat oven to 400 F. Pat the pork dry and season with salt and pepper. Heat oil in a large ovenproof pot or Dutch oven with a lid. Brown pork on all sides, turning with tongs, 6-8 minutes per side. Transfer pork to a plate. Pour off excess fat from pot. Add onion and 1 teaspoon salt. Saut over medium heat, stirring occasionally, until the onions are very soft and deep golden brown, 18-20 minutes. Add Calvados and stir to deglaze pan. Add apple, garlic and thyme and cook, stirring, 30 seconds. Return pork to pot, nestling it down in the onions. Add cider and chicken stock. Cover pot and place in oven. Reduce heat to 325 F. Braise until meat is very tender, 2 1/2 - 3 hours. Transfer pork to a cutting board and remove kitchen strings. Boil onion and apples until thickened and liquid slightly reduced, about 2 minutes. Stir in mustard. Season to taste with salt and pepper. Cut pork into serving pieces and arrange on platter or individual serving plates. Spoon onion and apple confit over and around the meat.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.30
Ingredient
2.5 pounds tied pork shoulder
some black salt and pepper
2 tablespoons olive oil
4 larges yellow onions
¼ cups calvados brandy
1 inch granny smith apple
2 garlic cloves
1 teaspoon fresh dried thyme
1 cup apple cider
1 cup chicken stock
1 tablespoon dijon mustard
Price
$4.13
$0.01
$0.33
$1.32
$1.85
$0.01
$0.13
$0.16
$0.32
$0.77
$0.15
$9.19

Nutritional Information

Quickview
467 Calories
37g Protein
20g Total Fat
23g Carbs
39% Health Score
Limit These
Calories
467k
23%

Fat
20g
31%

  Saturated Fat
5g
35%

Carbohydrates
23g
8%

  Sugar
13g
15%

Cholesterol
117mg
39%

Sodium
267mg
12%

Alcohol
5g
28%

Get Enough Of These
Protein
37g
75%

Vitamin B1
1mg
110%

Selenium
54µg
78%

Vitamin B6
0.97mg
48%

Vitamin B3
8mg
43%

Phosphorus
420mg
42%

Zinc
5mg
39%

Vitamin B2
0.65mg
38%

Potassium
947mg
27%

Vitamin B12
1µg
24%

Iron
3mg
17%

Manganese
0.33mg
17%

Vitamin C
13mg
17%

Vitamin B5
1mg
17%

Magnesium
59mg
15%

Copper
0.28mg
14%

Fiber
2g
12%

Folate
41µg
10%

Vitamin K
9µg
9%

Calcium
75mg
8%

Vitamin E
1mg
7%

covered percent of daily need

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