Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

112309f_425

Course Main Dishes

Ingredients in this Recipe

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

Recipe Preparation

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