Ingredients

  • 2 1/2 pounds tied pork shoulder
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 large yellow onions, halved, thinly sliced
  • 1/4 cup Calvados brandy
  • 1 inch large Granny Smith apple, peeled, cored, cut ½" cubes
  • 2 garlic cloves, chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 cup apple cider
  • 1 cup chicken stock
  • 1 tablespoon Dijon mustard

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 400 F.
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Step 2

  • Pat the pork dry and season with salt and pepper.
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Step 3

  • Heat oil in a large ovenproof pot or Dutch oven with a lid.
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Step 4

  • Brown pork on all sides, turning with tongs, 6-8 minutes per side.
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  • Length: 8 minutes

Step 5

  • Transfer pork to a plate.
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Step 6

  • Pour off excess fat from pot.
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Step 7

  • Add onion and 1 teaspoon salt.
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Step 8

  • Saut over medium heat, stirring occasionally, until the onions are very soft and deep golden brown, 18-20 minutes.
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  • Length: 20 minutes

Step 9

  • Add Calvados and stir to deglaze pan.
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Step 10

  • Add apple, garlic and thyme and cook, stirring, 30 seconds.
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Step 11

  • Return pork to pot, nestling it down in the onions.
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Step 12

  • Add cider and chicken stock.
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Step 13

  • Cover pot and place in oven.
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Step 14

  • Reduce heat to 325 F.

Step 15

  • Braise until meat is very tender, 2 1/2 - 3 hours.
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  • Length: 180 minutes

Step 16

  • Transfer pork to a cutting board and remove kitchen strings.
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Step 17

  • Boil onion and apples until thickened and liquid slightly reduced, about 2 minutes.
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  • Length: 2 minutes

Step 18

  • Stir in mustard.
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Step 19

  • Season to taste with salt and pepper.
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Step 20

  • Cut pork into serving pieces and arrange on platter or individual serving plates.
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Step 21

  • Spoon onion and apple confit over and around the meat.
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