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Orange and Apple Cider Braised Pork Shoulder Recipe

Name: Orange and Apple Cider Braised Pork Shoulder
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6
Ingredients: 3 Yellow Onions; 6 Garlic Cloves; 30 g Ginger; 1 (2 kg) Pork Shoulder Joint; 4 Oranges; 500 ml Apple Cider; 1 Tbsp Honey; 1 (30 g) Bunch of Thyme; 3 Bay Leaves; 1 Red Onion; 1 (30 g) Bunch of Parsley; 2 Tbsp Olive Oil; Salt and Pepper to taste

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This is a yummy pork dish cooked slowly with orange and apple cider. The pork gets very soft and the skin is crispy. It's cooked with onions, garlic, and herbs. You eat it with a fresh onion and orange salad on top.

Ingredients

3 Yellow Onions

6 Garlic Cloves

30 g Ginger

1 (2 kg) Pork Shoulder Joint

4 Oranges

500 ml Apple Cider

1 Tbsp Honey

1 (30 g) Bunch of Thyme

3 Bay Leaves

1 Red Onion

1 (30 g) Bunch of Parsley

2 Tbsp Olive Oil

Salt and Pepper to taste

Method

Peel and quarter the yellow onions.

Peel the garlic cloves and finely chop the ginger.

Preheat the oven to 220°C (428°F).

Pat the pork shoulder dry with paper towels. Heat a large pan over high heat and add 1 tablespoon of olive oil. Brown the pork on all sides except the skin. Take your time to get a good color.

Place the onions in the pan, cut-side down, and cook until they start to caramelize. Add the garlic and ginger, and cook for another 2 minutes.

Using a vegetable peeler, peel off wide strips of zest from 2 oranges. Squeeze the juice of these oranges and add to the pan along with the apple cider and 300ml of water.

Add the thyme, bay leaves, and honey to the pan. Stir and season with salt and pepper. Place the pork back into the pan, skin-side up, making sure most of the meat is submerged in the liquid. Add more water if necessary.

Put the pan in the oven and cook for 30-40 minutes until the skin starts to crackle.

Reduce the oven temperature to 140°C (284°F) and continue to cook for another 4-5 hours, until the pork is very tender and the skin is crispy.

Transfer the pork to a serving dish. Strain the cooking liquid, skim off the fat, and reduce it over medium heat until slightly thickened. Serve it as a sauce with the pork.

Thinly slice the red onion and segment the remaining 2 oranges. Roughly chop the parsley, including the stalks. Toss the onion, orange segments, and parsley with the remaining tablespoon of olive oil and serve over the pork.

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