Cider Braised pork shoulder with carmelized onions

Dobre, wyszlo bardzo dobrze z peczakiem, zdecydowanie ‘mieso z sosem’ style; w pierwszym wykonaniu uzywalismy smalec zamiast oleju. W rezultacie smak byl troszke inny, niz olejny – ale dobry.

Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.

Makes 4 to 6 servings

  • 1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)
  • 2 garlic cloves, cut into slivers
  • 2 tablespoons olive oil
  • 1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
  • 3/4 cup unfiltered apple cider
  1.  Preheat oven to 325°F.
  2. Score fat and any skin on pork in a crosshatch pattern.
  3. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit.
  4. Pat pork dry and season with salt and pepper.
  5. Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes.
  6. Transfer pork to a plate.
  7. Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
  8. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
  9. Stir in cider and return pork to pot.
  10. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
  11. Transfer pork to a serving dish with the aid of tongs and carving fork.
  12. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.

 

 

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