Fill your belly and hearts this holiday season with this recipe!
As November comes to an end, you may be starting to plan your holiday menu. from making sure you have enough food to fill the bellies of all your guests, to ensuring that you take all allergies into consideration, planning your menu can be much more stressful than you think. To impress all of your friends and family this season, try out this tasty holiday recipe!
Cider Braised Pork Shoulder
Ingredients:
- 2 tablespoons kosher salt
- 2 teaspoons dark brown sugar
- 1 teaspoon dry mustard
- 2 teaspoons paprika
- 1 teaspoon ground red pepper
- 1 5-lb. butterflied boneless pork shoulder roast
- 2 tablespoons olive oil
- 3 cups reduced sodium chicken broth
- 1 cup apple cider
- 1 tablespoon honey
- 2 tablespoons Dijon mustard
- 6 bay leaves
- 1 chopped yellow onion
- 2 Granny Smith apples
- 1 garlic bulb, cut in half crosswise
- 1 teaspoon apple cider vinegar
- 1 tablespoon butter
Directions:
- Stir together the salt, brown sugar, dry mustard, paprika, and red pepper and rub all over the pork. Roll up the pork and tie with kitchen string. Chill the pork, uncovered for 8 to 12 hours.
- Preheat your oven to 325 degrees. Let the pork stand at room temperature for 20 minutes.
- Cook the pork in hot oil in a large Dutch oven over medium-high heat for 12 minutes, browning all sides. Remove the pork from the Dutch oven and wipe the pot clean. Boil the broth, apple cider, and honey in the Dutch oven over medium-high heat. Reduce the heat to medium and whisk in the mustard. Simmer for 5 minutes, stirring occasionally.
- Return the pork to the Dutch oven and add the bay leaves. Cut 1 apple into thick slices. Put the onions, garlic, and apple slices around the pork. Return to a simmer. Put a piece of parchment paper directly onto the pork mixture and cover with a tight fitting lid.
- Bake in the oven for 3 ½ to 4 hours until the meat is very tender and pulls away from the bone. Let the pork stand in the Dutch oven, covered, at room temperature for 30 minutes.
- Throw away parchment paper. Transfer the pork to a serving platter and cover with aluminum foil. Skim the fat fro the cooking liquid. Pour the liquid through a fine strainer into a large saucepan, throwing out any solids. Bring the mixture to a simmer. Cut the remaining apple into thin slices and add to the mixture. Simmer for 5 minutes, stirring occasionally until the sauce reduces slightly. Remove from heat. Add vinegar and butter, and stir until butter melts. Serve with the pork.
All of us at Bisson Insurance Services in Yorba Linda, California would like to wish you and your family a happy holiday season!
