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Apple-Braised Pork Shoulder

Apple-Braised Pork Shoulder
2 votes, 3.00 avg. rating (66% score)
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Total Time: 1

Yield: 10 servings

Pork shoulder, also called Boston butt, is known for its flavor, not tenderness--that is, unless it's cooked "low and slow."

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  • 3 tablespoons olive oil, divided
  • 1 5-pound pork shoulder or pork butt
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1-1/2 cups mushrooms, sliced
  • 5 shallots, minced
  • 2 medium-size onions, chopped medium-size
  • 1 large jalapeno pepper, finely chopped
  • 6 garlic cloves, minced
  • 1 tablespoon flour
  • 3 cups hard apple cider
  • 3-1/2 cups chicken stock
  • 4 fresh rosemary sprigs, leaves reserved (stems discarded), finely chopped
  • 2 medium-size Granny Smith or other green apples, peeled and chopped medium-size
  • 1/2 cup Calvados or applejack
  • 2 tablespoons minced Italian parsley


In a large Dutch oven on high setting, heat 2 tablespoons olive oil.
Pat pork dry, and season generously with salt and pepper. Sear pork on all sides until well-browned. Remove to a plate.
Reduce heat to medium-high. Add remaining oil. Add vegetables, including garlic. Sauté, stirring occasionally, until golden-brown, about 10 minutes.
Sprinkle flour over mixture and cook, stirring occasionally, 2 minutes.
Add apple cider and stock and bring to a boil. Reduce by one-third, about 20 minutes.
Heat oven to 325°.
Return pork to pot. The liquid should cover one-half to two-thirds of the roast; adjust liquid if necessary. Add rosemary and apples. Cover and place in oven 2-3 hours, or until meat is extremely tender and separates easily with a fork.
Remove pork to a plate and tent with foil.
Skim excess fat from sauce. Add Calvados and raise heat to high; boil 1 minute. Adjust seasoning to taste with salt and pepper.
Carve meat into 1/2-inch slices and top with sauce. Garnish with parsley. Serve with roasted potatoes or wild-rice pilaf.

Updated Friday, September 24th, 2010

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