pat's Recipe

Cider-Braised Pork with Onions and Apples

Category: Pork

3 1/2 to 4 lbs boneless pork shoulder,
trimmed of fat, cut into 1 inch cubes
1/2 cup flour
1 tsp salt
freshly ground pepper
1/4 cup vegetable oil
2 onions, thinly sliced in half moons
2 apples, cored, sliced in half moons
1 cup apple cider
1 cup chicken broth
1 Tbsp Dijon mustard
1 tsp fresh thyme

Place cubed pork in a large sealable bag. Season flour with salt and pepper to taste; add to bag. Shake bag until pork is lightly covered. Remove pork from bag; discard bag.
Heat 2 Tbsp of the oil in a Dutch oven over medium heat. Add half the prk; brown on all sides. Remove browned pork from Dutch oven; keep warm. Repeat with remaining 2 Tbsp oil and the pork, removing from Dutch oven and keeping warm as browned.
Add the onions and apples to Dutch oven. Cook, stirring often, until onions are translucent, about 6 minutes. Add cider to the Dutch oven; cook, stirring to scrape up browned bits. Heat to a boil; cook until cider has reduced by half, about 10 minutes. Add chicken broth and reserved pork, along with any juices from the pork. Return to a boil; cover and reduce heat to a simmer. Cook, stirring occasionally, until pork is tender, about 2 hours. Stir in the mustard and thyme; cover and simmer 30 minutes longer.

6 servings