CIDER-BRAISED PORK SHOULDER
This pork is the perfect fall recipe – it’s warm and comforting and sooo crazy good. I’ve been making it for years now and it never disappoints.
- 3 lbs pork shoulder cut into large (3-4 inch) chunks
- kosher salt to generously season your pork
- 2 tbsp avocado oil
- 2 white onions thinly sliced
- 4 cloves of garlic minced
- 1/2 cup fresh sage leaves torn
- 2 12oz bottles hard apple cider
- salt and pepper to season
- Garnish with: fresh chives and parsley
- Generously salt your pork on all sides
- Heat oil in Dutch oven or large pot over medium high heat
- Add your pork pieces and cook until golden brown on each side (3-4 minutes per side)
- Transfer your browned pork to a plate and reduce the temperature to medium
- Add your onions and season with salt and pepper
- Cook for 5-7 minutes, stirring occasionally, until nicely browned
- Add your garlic, torn sage leaves, and cider
- Raise the heat to high and bring to a boil
- Transfer your pork shoulder pieces back to the pot sad reduce heat to low
- Cover and simmer for 3 hours until the meat is fork tender, turning the pieces over once halfway through Serve over potatoes with plenty of the saucy goodness and garnish with chives and parsley
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