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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 Reginato Malbec rosé with a 4.7 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Reginato Malbec Rose

Malbec seems an unlikely hero for a sparkling wine grape, but when you want your rosé to show some real color and character, then Malbec's your man. Crisp and dry with lovely strawberry, rhubarb flavors and aromas. Just a hint of tannin structure, floral spice, and an amazing elegant finish rounds out the mouth. It speaks of the rich Malbec grape, but never loses its light, refreshing nature. It will give you a good reason to drink sparkling wine with your main course!

» Get this wine on Wine.com

Ingredients

Servings:
2.5 pounds
2.5 pounds 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 cup
0.25 cup 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
2.5 pounds pork shoulder
2.5 pounds
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 brandy
0.25 cup
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

Nutritional Information

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