This is a cozy dish made for fall. Tender pork braised with apple cider, onions, and herbs. This is delicious over mashed potatoes or smashed veggies.
Ingredients
- 1 4-5 pound pork shoulder
- 2 cups apple cider
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon ground fennel
- 1/4 cup Koroneiki Greek Extra Virgin Olive Oil
- 1 onion, peeled and quartered
- 3 cloves garlic, smashed
- 2 sprigs rosemary
- 3 sprigs thyme
- 1 bay leaf
Instructions
- Heat oven to 325 degrees
- Cut the pork shoulder into a few smaller pieces. Season the porks on all sides with 1 teaspoon salt, 1/2 teaspoon pepper, and fennel seed.
- Add the olive oil to a large dutch oven to medium high heat. Sear the pork for a few minutes on each side. Remove and set aside. Add the onions, garlic, apple cider, and chicken stock to the pot. Mix well and season with 1 teaspoon salt and 1/2 teaspoon pepper. Return the pork to the pot and top with the herbs. Cover and cook in the oven for 3 hours until the pork is tender.
- Transfer the pork and onions to a serving dish. Place the pot on the stove and heat the sauce over medium high heat. Add the cream to the sauce and simmer for a few minutes until slightly reduced. Spoon the sauce over the pork and serve.
Serves 4-6
Takes 3.5 hours
