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
Recipe
- 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.
02/04/2020 11:39:01