It is Sean Simpson and my eighth anniversary today. I am making cider-braised pork shoulder for dinner. Heres the recipe. Ingredients: One bottle hard cider. If youre teetotal you can substitute an equal volume sweet cider spiked with a tablespoon of cider vinegar, but it will still be sweeter. One pork shoulder. Bone in, bone-out, matters not. Sage, salt, and pepper. Four large carrots, two large onions, four large potatoes or parsnips, if you dont do potatoes. Take the pork and rub it all over with the salt, the pepper, the sage. Sage has a wonderful affinity with pork and duck, which is why I use it so often. Melt a pat of butter in a large cast-iron dutch oven, over high heat. Drop the entire shoulder into the dutch oven as the butter starts to brown, fat-side down. After its sizzled nicely, turn the whole shoulder over with the assistance of kitchen tongs and a carving fork, and brown the underside too. Pour the cider in and then the heat to low. Put the pot top on and wait two hours. At the end of two hours, poke at the pork. Is it fork tender? If it is not fork tender, then leave it on for 15 more minutes, and repeat until the pork is fork tender. Then take it out carefully and leave it on a large platter to cool. Skim excess grease from the top of the broth. Peel/scrub chop the vegetables. I leave the peels on the potatoes but not on the carrots. Drop them into the broth of combined pork shoulder juice and cider, and turn the heat back up to medium. Let them cook. While they cook, pull the pork with a fork and shred it lovingly. Put the shredded meat back in with the vegetables and gravy, and warm it back up. Serve it with good crusty homemade bread for mopping up the gravy.
Posted on: Mon, 04 Nov 2013 19:46:05 +0000
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