Braised Pork Shoulder in Cider with Apples and Prunes
A flavorful braised pork shoulder dish using cider, apples, and prunes.
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- •1 Pork shoulderTrussed with prunes
- •PrunesMacerated in chestnut and apple liquor
- •1 OnionRoughly chopped
- •2 Garlic cloves/
- •Creme fraiche/
- •1 piece Thyme/
- •1 Bay leaf/
- •2 Apples/
- •Oyster mushrooms/
- •Cider/
- •Salt/
- •Black pepper/
- •Butter/
- 1
Truss the pork shoulder with prunes inside.
10 min
- 2
Season the meat with salt and pepper.
1 min
- 3
Brown the meat in a cast iron pot with oil.
5 min
- 4
Remove the meat and sauté onions in the same pot.
2 min
- 5
Add garlic, bay leaf, thyme, and mushrooms to the pot.
2 min
- 6
Deglaze with cider and add prunes.
3 min
- 7
Place the meat back in the pot and add more cider.
1 min
- 8
Braise in the oven for 50-60 minutes.
1h 0m
- 9
Pan-fry mushrooms and apples separately.
5 min
- 10
Reduce the braising liquid and add creme fraiche to make the sauce.
10 min
- 11
Glaze the meat with leftover liquor and grill for a crispy finish (optional).
5 min
- 12
Serve the meat with sauce and garnish with mushrooms, apples, and prunes.
5 min
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