Pork Shoulder Roast With Cider Recipe
Ingredients
2 tbsp (30 ml) vegetable oil
5 lb (2.3 kg) pork shoulder, fat trimmed and tied
2 onions, thinly sliced
2 apples, peeled, cored and in wedges
2 cups (500 ml) apple cider
1 cup (250 ml) chicken stock, heated
1/4 tsp (1 ml) thyme
1/2 tsp (2 ml) basil
1/2 cup (125 ml) sultana raisins
1 tbsp (15 ml) cornstarch
2 tbsp (30 ml) cold water
Salt and pepper
Directions
Preheat oven to 300°F (150°C).
Heat oil in ovenproof casserole.
Sear meat 8 minutes on all sides over medium heat.
Remove and season well; set aside.
Add onions and apple to casserole; cook 5 to 6 minutes.
Add cider and bring to boil; cook 2 minutes.
Add chicken stock, mix well and replace meat in sauce.
Add seasonings and bring to boil with cover.
Finish cooking meat 2 to 2 1/2 hours in oven with cover.
When done, transfer meat to serving platter.
Place casserole over medium heat; bring liquid to boil and skim.
Stir in raisins.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Correct seasoning.
Heat oil in ovenproof casserole.
Sear meat 8 minutes on all sides over medium heat.
Remove and season well; set aside.
Add onions and apple to casserole; cook 5 to 6 minutes.
Add cider and bring to boil; cook 2 minutes.
Add chicken stock, mix well and replace meat in sauce.
Add seasonings and bring to boil with cover.
Finish cooking meat 2 to 2 1/2 hours in oven with cover.
When done, transfer meat to serving platter.
Place casserole over medium heat; bring liquid to boil and skim.
Stir in raisins.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Correct seasoning.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
