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Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit

 
One serving costs about $2.28

$2.28 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:88%

Spoonacular Score: 88%

 

The recipe Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit can be made in about about 45 minutes. This main course has 467 calories, 37g of protein, and 20g of fat per serving. This recipe serves 4. For $2.28 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe from Foodista has 29 fans. If you have dijon mustard, salt and pepper, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns an awesome spoonacular score of 88%. Similar recipes include Cider-braised Pork Shoulder With Caramelized Onion And Apple Co, Cider-Braised Pork Shoulder with Caramelized Onions, and Cider-braised Pork Shoulder With Fennel And Apple.

Pork Shoulder works really well with Malbec, Pinot Noir, and Sangiovese. 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 Catenan Alta Malbec with a 4 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.

Catena Alta Malbec

Catena Alta Malbec is deep violet in color with indigo highlights. The nose has aromas of ripe red and black berry fruits with notes of violets and lavender and hints of leather and a touch of spices. The wine is full-bodied and rich, with sweet tannins and a smooth structure, offering multiple layers of blackberries and black currant with hints of licorice, vanilla, and black pepper. This wine's lengthy finish shows beautiful minerality with fine tannins and lively acidity.This Malbec would be absolutely wonderful with a variety of grilled meats but especially with more full-flavored dishes like barbecued leg of lamb or roasted baby goat.

» Get this wine on Wine.com

Ingredients

Servings:
1.53 lb
1.53 lb pork shoulder
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 cups
0.25 cups brandy
brandy
1 inch
1 inch granny smith apple
granny smith apple
2
2  garlic cloves
garlic cloves
1 tsp
1 tsp dried fresh thyme
dried fresh 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
1.53 lb pork shoulder
1.53 lb
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 cups brandy
0.25 cups
brandy
1 inch granny smith apple
1 inch
granny smith apple
2  garlic cloves
2
garlic cloves
1 tsp dried fresh thyme
1 tsp
dried fresh 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: $2.28
Ingredient
2.5 pounds pork shoulder
2 tablespoons olive oil
4 larges yellow onions
¼ cups brandy
1 inch granny smith apple
2 garlic cloves
1 teaspoon dried fresh thyme
1 cup apple cider
1 cup chicken stock
1 tablespoon dijon mustard
Price
$4.13
$0.33
$1.32
$1.85
$0.01
$0.13
$0.11
$0.32
$0.77
$0.15
$9.13

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

Disclaimer

Nutritional Information

Quickview
466 Calories
37g Protein
20g Total Fat
23g Carbs
38% Health Score
Limit These
Calories
466
23%

Fat
20g
31%

  Saturated Fat
5g
35%

Carbohydrates
23g
8%

  Sugar
13g
15%

Cholesterol
117mg
39%

Sodium
317mg
14%

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
946mg
27%

Vitamin B12
1µg
24%

Vitamin C
14mg
18%

Vitamin B5
1mg
17%

Iron
2mg
16%

Manganese
0.31mg
16%

Magnesium
59mg
15%

Copper
0.28mg
14%

Fiber
2g
12%

Folate
40µg
10%

Calcium
72mg
7%

Vitamin E
1mg
7%

Vitamin K
5µg
5%

covered percent of daily need

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