Cider Braised Pork with Caramelized Onions
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Cider Braised Pork with Caramelized Onions
Category
Meat and Poultry
Ingredients
- 3-4 lb bone-in pork shoulder roast
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon ground cardamom
- 2 tablespoons Fustini's Garlic olive oil
- 2 large onions, halved and thinly sliced
- 2 tablespoons brown sugar
- 3-4 cups apple cider
- 1/4 cup soy sauce
- 1/4 cup Fustini's Michigan Apple balsamic
- 1/4 cup chopped parsley
Ingredients
Directions
- Cut thin slits all over the pork and insert garlic slices. Season pork with salt, pepper, and cardamom and rub it on the surface of the meat.
- Heat the olive oil in a hot Dutch oven over medium-high heat. Add roast and sear on all sides, about 3 minutes per side. Remove from pot and set aside. Add onion to the hot pot and sprinkle with salt. After 10 minutes, reduce heat to medium and cook and additional 10 minutes until onions are deeply browned. Sprinkle with sugar.
- Add cider, soy sauce, and vinegar to the pot and stir to blend. Return pork to the pot, fat side up. The liquid should come just over half way up the side of the pork. Add more cider if needed.
- Bring liquid to a boil and then transfer pork to a 250-degree oven. Cook for 4-6 hours until the center registers 140 degrees. Remove from pot and let sit on a platter, loosely tented with foil.
- Skim fat from the sauce, and continue to simmer until reduced by two-thirds. Serve over the pork with parsley.