Pork Shoulder and Cider Confit served with Rosemary Flavored Caramelized Apples

Recipe

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

For the Apples:

1. Wash, halve and core the apples
2. Heat a non-stick CRISTEL® frying pan on medium heat and melt the butter and honey together
3. 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.