Shoulder Of Pork With Cider And Apples Recipes

CREAMY PORK AND APPLE CASSEROLE WITH CIDER

Steps:

• Preheat the oven to 170c/325f.
• Add the 2 tbsp of oil to a large casserole pan and heat over a medium-high heat.
• Add the chunks of pork and sprinkle over the 1/2 tsp each of salt and pepper. Brown the pork on both sides - this should take about 5-6 minutes altogether.
• Turn the heat down to medium and add in the diced onion and 12 button mushrooms that have been sliced in half. Cook for 5 minutes, stirring occasionally, until the onion softens.
• Add in the 2 cloves of minced garlic and cook for a further minute.
• Sprinkle over the 2 tbsps of flour and stir it all in to coat the meat, onion and mushrooms.
• Pour in the 240ml (1 cup) of cider and the 420ml (1 3/4 cups) of chicken stock. Add in the 1/2 tsp of dried sage.
• Turn up the heat and bring to the boil, scraping up any bits that might have stuck to the bottom of the pan.
• Place a lid on the dish and place in the oven for 90 minutes. Check a couple of times towards the end of cooking and add a splash of water or stock if it's starting to look a little dry.
• Remove the casserole from the oven and add in the sliced apples and the 80ml (1/3 cup) of cream.
• Stir together, place the lid back on the dish and place back in the oven for 25 minutes - until the apples are tender.
• Remove from the oven and serve. I like to top mine with a few fresh sage leaves and some very thinly sliced apple for a bit of crunch. I love to serve this dish with mashed potatoes, cabbage and roasted radishes.

SHOULDER OF PORK WITH CIDER AND APPLES

Steps:

• Heat the oven to 180°C/fan160°C/ gas 4. Rub salt all over the pork and put in a large roasting tin. Pour in the stock and cider, spoon the sugar around (keeping it off the pork skin), then add the halved garlic bulb and half the sage. Roast for 1 hour. Meanwhile, score a line around the middle of each apple with a small knife (see Know-how). Add to the tin after the first hour of roasting.
• Roast for another hour or until a digital probe thermometer pushed into the middle of the meat reads 65°C (see tips). Remove the apples and garlic from the tin to a plate, cover and keep warm. Remove the pork, then pour the juices into a pan, scraping in any stuck bits using a wooden spoon. Return the pork to the roasting tin, turn the oven up to 240°C/fan220°C/gas 9 and roast for 15-20 minutes until the skin is crackled and crisp. Remove from the oven and rest for 20 minutes.
• Put the pan with the roasting juices over a medium heat, add the rest of the sage and bubble to reduce to a rich, slightly thickened sauce. Keep tasting - the trick is to stop reducing when you're happy with the balance of flavours. Add in an extra splash of cider - it will give the sauce a lift. Serve the pork with the apples and sauce, with roast potatoes and steamed greens.

NORMANDY PORK WITH APPLES & CIDER

Steps:

• Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
• When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
• Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.

APPLE CIDER PORK POT ROAST

Steps:

• Preheat the oven to 325°F (165°C).
• Season the pork with the salt and pepper.
• Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
• Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
• Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
• Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.

APPLE CIDER BRAISED PORK SHOULDER

Steps:

• Preheat oven to 400˚F.
• Pat dry the pork with paper towels and season all over with kosher salt and black pepper.
• Heat the oil in a large oven-safe Dutch oven set over medium-high heat.
• To the heated oil add the pork and brown on all sides; about 5 minutes per side.
• Remove pork from the pot and set it aside.
• Add onions to the pot and cook over medium heat for about 4 to 5 minutes, stirring often, until softened.
• Stir in the garlic and cook for 20 seconds.
• Deglaze the pot with wine.
• Stir in thyme, rosemary, and paprika.
• Add the pork back to the pot.
• Add in the apple cider, chicken broth, and bay leaves; bring mixture to a boil.
• Cover the pot with a tight fitting lid.
• Transfer the pork to the oven.
• Reduce the oven temperature to 350˚F and cook for 2 hours.
• Remove lid from the pot and drop in the apples.
• Cover and continue to cook in the oven for 30 minutes, or until internal temperature of the pork registers at 145˚F.
• Remove from oven and return the pot to the stovetop.
• Remove pork and transfer it to a cutting board; let rest for 10 minutes.
• In the meantime, set the pot over high heat and bring to a boil; cook for a couple minutes, or until sauce is slightly reduced and thickened.
• Cut pork and serve with onions, apples, and sauce.

SLOW-BRAISED PORK SHOULDER WITH CIDER & PARSNIPS

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
• Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.

SLOW COOKER APPLE CIDER BRAISED PORK

Steps:

• Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
• Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
• Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
• Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
• Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
• Cut pork into 1/4-thick slices and serve with sauce poured over the top.