An All-American day…

At the pumpkin patch resulted in mud up to our elbows and a pumpkin that could qualify as a planet.  NASA has yet to confirm.  Overall, a successful day out.  

Now back home with monstrous appetites we had cider braised pork shoulder ready and waiting to save the day.  The finished pork shoulder was cut into into a large dice and sautéd with onion, garlic, beans, and cilantro.  The pan was deglazed with the cider cooking liquid and served with toasted slices of rye sourdough.

For the braise

  • Pork Shoulder, bone in (well seasoned)
  • Paprika, 1t
  • Lady Apples, quartered
  • Ginger, thumb sized portion rough chopped
  • Garlic, minced
  • Shallot, minced
  • Apple ginger cider, 1 pint
  • Chicken stock, 1 cup
  • Cumin Seed, 1 t
  • Corriander, 1T
  • Whole White peppercorn, 5-6
  • Whole clove, 5-6

Rub the seasoned pork with the paprika, sear all sides.  Separately, in a deep pot, sautée the ginger, garlic, shallot, and Lady apples until soft.  Add the spices, stir to combine.  Add the seared pork shoulder to the deep pot.  Deglaze the pork pan with half the chicken stock.  Add to pot with the cider.  Bring to a simmer.  Cook in 325F oven for 1.5 hours covered.  Check for tenderness.  Cook for an additional hour uncovered.  The braise is done when the meat is knife tender. Before storing the cooking liquid can be strained while still warm.  It should be used to deglaze, reduced for a sauce, or as a base for soup, beans, or other delicious fall dishes.

 

 

 

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