Pork Shoulder and Cider Confit served with Rosemary Flavored Caramelized Apples

Pork Shoulder and Cider Confit served with Rosemary Flavored Caramelized Apples

 INGREDIENTS

  • Ingredients for 6 servings:

    • 5 lb pork shoulder
    • 2 onions, thinly sliced
    • 1 clove of garlic, chopped
    • 4 cups of apple cider
    • 4 cups of chicken stock
    • 7 oz mustard (¾ cup)
    • Salt/pepper
    • 1 tablespoon of vegetable oil

     

    For the apples:

    • 3 apples
    • 2 Tablespoons butter
    • 3 Tablespoons honey
    • 2 Sprigs of Fresh Rosemary


METHOD

Pre-heat the oven to 350°F (180°C)
Season the pork shoulder with salt and pepper
Heat a stainless CRISTEL® 4 Qt. Stewpan a medium-high heat. Wait for 2 minutes before placing the meat in the pan
Let the meat brown for 1 to 2 minutes without touching it
As soon as it comes away from the pan, turn it over. Brown the other side in the same way, and remove it from the pan
Pour the tablespoon of oil into the pan, and sauté the onions for 5 minutes. Add the cider, chicken stock, mustard and garlic
Put the meat back into the sauté pan, cover and cook in the oven at 350°F for about 2½ hours

 

For the Apples:

Wash, halve and core the apples

Heat a non-stick CRISTEL® frying pan on medium heat and melt the butter and honey together

Add the apples and two sprigs of rosemary and let them caramelize for 10 minutes, then cover and leave to cook for an additional 5 minutes on a low heat.

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