Ingredients
- 2 1/2 pound tied pork shoulder
- Coarse salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 4 large yellow onions, halved, thinly sliced
- 1/4 cup Calvados or Applejack brandy
- 1 large Granny Smith apple, peeled, cored, cut in 1/2 inch cubes
- 2 garlic cloves, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 cup apple cider
- 1 cup chicken stock
- 1 tablespoon Dijon mustard
Instructions
Preheat oven to 400 F. Pat the pork dry and season with salt and pepper. Heat oil in a large ovenproof pot or Dutch oven with a lid. Brown pork on all sides, 6-8 minutes per side. Transfer pork to plate. Pour off excess fat from pot. Add onion and 1 teaspoon salt. Sauté over medium heat, until onions are very soft and deep golden brown, 18-20 minutes. Add Calvados and stir to deglaze pan. Add apple, garlic and thyme, and cook, stirring, 30 seconds. Return pork to pot. Add cider and chicken stock. Cover pot and place in oven. Reduce heat to 325 F. Braise until meat is very tender, 2 1/2 – 3 hours. Transfer pork to a cutting board and remove kitchen strings. Boil onion and apples until thickened and liquid slightly reduced, about 2 minutes. Stir in mustard. Season to taste with salt and freshly ground black pepper.