Cider-Braised Pork Shoulder with Caramelized Onions

simple and very good can't go wrong with this recipe

• liz111

• Southampton

• 12/12/2016

Simple and absolutely delicious. The onion broth adds depth and a special touch.

• Goldencurles

• Owings, Maryland

• 12/30/2014

I was questing for a slow cooked pork recipe for a group. I started with a milk braised recipe due to all the rave reviews about milk braising. So I made both to compare. The cider braised recipe beat the milk braising hands down. To echo many of the reviews here, with few ingredients and no fancy techniques, the pork was beautifully cooked, tender and moist. I incorporated some of the suggestions of other reviews, adding in sage and apples. I wasn't able to get the exact cut of pork in the recipe either, didn't matter. If you are searching for the perfect pork recipe, the quest stops here.

• ____________________

• 11/15/2014

Love this recipe also make with pork loin

• monicaschroeder

• Louisville, KY

• 7/5/2014

DH带回家野餐烧烤而不是猪肉roast and I thought, what the heck am I going to do with this? Googled it and found this recipe. It was great. Loved the way the onions just melted in your mouth. I like the ideas people have about adding vinegar, thyme, rosemary, Calvados, and beer to the sauce and will try those. Cooked it in a cast iron Dutch oven and had no problem with dry meat or burning onions. Served it with fresh beets and applesauce with cinnamon. DH also requested that I add cinnamon to the cooking spices.

• slfisher

• kuna idaho

• 5/10/2014

Delicious, simple and crowd pleaser. I've made this twice and multiple people have asked for the recipe. My changes- added 3 peeled, cored and quartered apple before putting the pork in the oven. -added a few sprigs of thyme (not necessary but good) -pureed the apple and onion sauce after it came out of the oven and added salt and pepper to taste. The result was a thick sweet and salty sauce. I made this dish with spicy sweet roasted butter nut squash and green beans. The extra sauce also went well with the Thyme and lemon grilled chicken we had. This is a keeper and blue ribbon material

• MissGeeBee

• Irvine, CA

• 3/28/2014

We absolutely LOVED this. In addition to the other ingredients I added half of a Knorr stock cube, 4 juniper berries, a bay leaf and a tsp of maple syrup. I roughed chopped about 6 carrots and added them too. It's my new go-to pork dish.

• ShannonRudberg

• London, UK

• 2/17/2014

This is my favorite pork dish to make and is a huge dish with family and guests. The only change I make is that I use spiced cider. Otherwise I don't change a thing.

• Lucianna

• Doylestown, PA

• 1/4/2014

Super tasty. (I'm eating some leftovers now as I type!) My changes: Early in the morning, I put my pork in a freezer bag with garlic cloves, a generous pouring of unfiltered apple cider plus a good splash of apple cider vinegar and some fresh parsley and sprigs of thyme. Turned it a few times during the day. Took it out of the fridge 45 minutes before searing and braising. Along with the onions, I also threw in some shredded cabbage. Served it with red cabbage and curried lentils and a simple green salad.

• CooksWithHerbs

• Ontario, Canada

• 11/7/2013

It's amazing to me that something with such modest and limited ingredients could be so good. I have made this twice on the grill by nestling my dutch oven into warm coals and braising for hours. Very simple, doesn't heat up the kitchen, and really delicious. I also add a splash of cider vinegar but like it either way.

• mary_brown

• Ann Arbor, MI

• 8/23/2012

I have made this several times and it is always very good. If I do not have cider, I have used apple juice and/or apple cider vinegar.

• maite0515

• 3/25/2012

I either make this slowly braised in oven as written or in crockpot (at which time I remove meat to make sauce). I keep some onions out until last hour so they have a bit more form as they will melt into the sauce. Also add bit more cider and some calvados (or any apple brandy) to finish off the sauce, using it to deglaze pan then boil down). Fresh sage is good with this as well. This is also good made into little pot pie type servings, i.e. fill into prebaked tart shells and top with crust then bake into top crust is golden.

• junodog

• maryland

• 2/6/2012

Added a little aged balsamic vinegar to the onions. Used unfiltered apple juice instead of cider. First time I made it and turned out perfect. So simple and best tasting braised pork ever!

• Anonymous

• San Francisco

• 12/26/2011

This was my first time to ever buy and cook pork shoulder - I followed this recipe as documented except for temp and time - starting at 300 for 1 hour and reducing to 275 for 2.5 hours. While pulling pork apart, I eliminated as much fat as possible. Loved the taste! Two days later, reheated pork and served it wrapped in homemade crepes - cooking the crepe batter in garlic butter. Wow - what an incredible combination! I love it when experiments work.

• TheFinancialGourmet

• London ON

• 10/21/2011

I've made this every fall for 3 years, and each time I think I like it better. I do add 3 sliced apples to the onions under the pork, then I just puree everything to make the sauce. Comes out beautifully every time.

• lhandel17

• Pittsburgh

• 10/21/2011