Cider-braised pork shoulder with apples and onions is comfort cooking at its best
It is best ladled over creamy mash, with steamed greens on the side and a generous dollop of hot English mustard to give it an oomph
One of my favourite food destinations is Devon in the UK. I know, it was a surprise for me too. I bet you thought I was going to say somewhere in Italy. Admittedly, my expectations in Devon were low, but I was completely bowled over by its rich food culture, the delicious ingredients I tasted, and the passionate producers I met.
I visited a family that has been producing cider for 300 years across 15 generations. They craft their cider from an incredible variety of heirloom apples, using a 250-year-old cider press in their rambling farmhouse. We drank the cider in a cosy old pub down the road. The next day, they cooked us mussels in cider and cream. We enjoyed this on picnic tables by a stream with the orchid behind us. It was so picture-perfect; I still can’t believe I got to experience it.
Next, I visited a farmer who reared his pigs like they were his children. I don’t think I had ever seen someone love and care for their animals quite like it. His pigs grazed the countryside, benefitting from all the delicious things they found in the hedgerows. Down the road was a small family-run abattoir. When it was time to kill a pig, he would slowly walk it there, talking to it and keeping it calm. He stayed with his pigs until the end. Because of that care and respect, it was the sweetest, most delicious pork I have ever tasted.
The area is also known for its dairy produce. The cheddar cheese! It was here I formed a real appreciation for this humble cheese – both in flavour and tradition. And don’t get me started on clotted cream.
This braised pork shoulder slowly cooks in apple cider alongside apples and red onions. It is best ladled over creamy mash, with steamed greens on the side and a generous dollop of hot English mustard to give it an oomph. I like to buy a shoulder with the bone in for an extra depth of flavour to the sauce
I have used alcoholic apple cider here; it will also work with a dry non-alcoholic apple cider.
For a sweet apple recipe try my rich apple crumble.
Cider-braised pork shoulder with apples and onions
Ingredients
- 1¼ tablespoons salt
- 2-2.5kg pork shoulder, bone in, skin removed
- 1 tablespoon olive oil
- 375ml apple cider (1 can)
- 500ml chicken stock
- 2 tablespoons Dijon mustard
- 8 garlic cloves, smashed (leave skins on)
- ¼ bunch thyme sprigs (about 8 sprigs)
- Freshly cracked black pepper
- 2 red onions, cut into 10 wedges
- 2 Granny Smith apples, peeled, cut into 8 wedges
Ingredients
- Preheat oven to 160C (150C fan-forced). Season pork with 1 tablespoon of salt. Heat olive oil in a large casserole dish with a lid over medium heat. Add the pork shoulder, fat side down, and allow it to brown undisturbed for about 5 minutes until caramelised. Turn the pork over and repeat, ensuring all sides get caramelised. Use tongs to prop the pork against the side of the pan to brown the sides.
- Once browned, turn the shoulder fat side up. Pour in the apple cider and chicken stock. Add mustard, garlic and thyme, and season with salt and black pepper. Bring to a boil, then turn off the heat.
- Cover pork shoulder loosely with baking paper – this will help keep things nice and tender – and put the lid on (or move to a baking dish and double cover with foil). Place in the oven and cook for 3 hours.
- Carefully remove from the oven and arrange onion and apple wedges around the pork shoulder. Cover and return to the oven for another 30 minutes. At this stage the meat should be falling apart, and the apples and onions tender. Remove from the oven, spoon over the juices and let it rest for 20 minutes before serving. Remove any garlic skins. Taste and adjust seasoning if needed.
- Serve pork spooned over mashed potato with plenty of braising liquid. I like to serve it with a dollop of hot English mustard and steamed greens. Serves 6