Ingredients
1.8 – 2kg (4-4.4 lbs) bone-in pork shoulder (pork butt/Boston pork butt)
sea salt and cracked black pepper, to season
2 brown onions
6 cloves garlic
2 green apples
2 tbsp olive oil
4 fresh thyme sprigs
2 fresh bay leaves
500ml (2 cups) apple cider (dry)
250ml (1 cup) chicken stock
Polenta or mashed potato and braised cabbage, to serve
Directions
Preheat the oven to 160°C fan forced (320°F).
Pat the pork dry with paper towel and season generously with salt and pepper all over.
Heat the oil in a large Dutch oven (or heavy based deep pan) over high heat. Sear the pork on all sides (starting with the fat cap side first) until deep golden brown, about 10-15 minutes.
While the pork is searing, cut the onions into quarters, smash the garlic cloves, and core and quarter the apples.
Once the pork is seared on all sides, remove and set aside on a wire rack over a tray.
In the same dutch oven, reduce the heat to medium. Add the onion and garlic to the pot and cook for 5 minutes, stirring occasionally, until softened.
Return the pork to the pot. Add the apples, thyme sprigs and bay leaves, then pour in the apple cider and give everything a little jiggle, then add the chicken stock. The liquid should come about halfway up the pork.
Bring the heat back up to high, cover with a lid, and let sit for 5 minutes. Then, transfer to the oven.
After 2 hours, take it out of the oven, turn the pork on it’s side, lid back on and back in the oven.
Braise for another 1.5 – 2 hours, until the meat is completely tender and falling off the bone.
Remove the pork from the oven and rest for 15 minutes.
Transfer the pork to a serving platter. Skim the fat off the braising liquid and discard the bay leaves and thyme stalks.
Pull the pork apart into chunks and serve with the apples and onions, then drizzle with the braising sauce.
Serve with some polenta and braised cabbage if you like.
Borrowed from: https://www.andy-cooks.com/blogs/recipes/apple-cider-braised-pork-shoulder