By Danny
I love pork. Like, totally really love pork. Especially pork shoulder. But especially braising pork shoulder! I've been itching to try a new braising recipe and not happy with any of the ones I found I decided to make my own. I thought I would play with the classic pork chops and apple sauce idea, but instead use pork shoulder and an apple onion confit. The results were divine!
Pork Shoulder with White Wine and Apple Onion Confit
1 Pork Shoulder (Butt)
2 white onions, sliced into circles
1 1/2 cup of your favorite white wine(nothing too sweet though...the apples add plenty of sugar)
1 1/2 cup of Chicken Stock
5 Cloves of Garlic, peeled and slightly crushed
2 Bay Leaves
1 Apple, peeled and diced into big chunks
Remove excess fat from pork shoulder and wipe dry with a paper towel. Heat 1 tablespoon of olive oil in a cast iron dutch oven and sear all sides of pork until nicely brown. Once all sides have been seared add onions and sweat for 1 minute. Add liquids, garlic cloves, and bay leaves. Bring to a boil, lower heat, cover and allow to simmer over low heat for 4 hours. 30 minutes before the cooking time is done, add the apples. When done, add salt and pepper to taste and take pork shoulder out of dutch oven. Slightly shred with fork, and pour sauce and onion apple mixture over pork. Enjoy!
3 comments:
I love pork shoulder too and I love it also because of the fact that it is one of the most economical cuts of meat around. More bang for the buck.
The only application I've done with pork shoulders is carnitas though -- so thanks for this recipe. I've been wanting to compile a list of recipes for pork shoulder, well, because of the reasons above.
Yes, I love it for the same reasons....super cheap, yet so delicious! Did you see my pork shoulder with salsa verde? check it out...it's pretty good!
I've created a link to this post in the "Recipes" section of our newest "Cast Iron Around the Web" entry at http://www.cookingincastiron.com
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