Slow Braised Pork Shoulder With Cider Parsnips Food

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SLOW-BRAISED PORK SHOULDER WITH CIDER & PARSNIPS



Slow-braised pork shoulder with cider & parsnips image

Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash

Provided by Good Food team

Categories     Main course

Time 2h50m

Number Of Ingredients 11

2 tbsp olive oil
1kg/2lb 4oz pork shoulder , diced
2 onions , sliced
2 celery sticks, roughly chopped
3 parsnips , cut into chunks
2 bay leaves
1 tbsp plain flour
330ml bottle cider
850ml chicken stock
handful parsley , chopped
mashed potato and greens , to serve (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
  • Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.

Nutrition Facts : Calories 534 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 46 grams protein, Sodium 0.8 milligram of sodium

SLOW-COOKER CIDER BRAISED PORK



Slow-Cooker Cider Braised Pork image

Slow cook pork with apple cider and honey. Serve it with mashed potatoes for a hearty dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 12

Number Of Ingredients 11

1 medium onion, sliced
2 tablespoons canola oil
1 boneless pork shoulder (4 lb), trimmed of fat
2 teaspoons coarse (kosher or sea) salt
1/2 teaspoon freshly ground pepper
1 1/2 cups apple cider
3 tablespoons honey
3 tablespoons cornstarch
1/4 cup water
1 container (32 oz) refrigerated mashed potatoes with skins
Additional freshly ground pepper, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Place onion in slow cooker.
  • In 12-inch skillet, heat oil over medium-high heat. Sprinkle pork with salt and 1/2 teaspoon pepper. Cook pork in oil about 10 minutes, turning frequently, until brown on all sides. Place pork over onion in slow cooker. In small bowl, mix cider and honey. Pour around pork.
  • Cover; cook on Low heat setting 8 to 9 hours. Remove pork from slow cooker to cutting board; let stand 5 minutes. Shred pork into chunks, using 2 forks. Skim fat from cooking liquid in slow cooker. In small bowl, mix cornstarch and water; stir into cooking liquid. Increase heat setting to High. Cook 1 to 2 minutes, stirring constantly, until gravy is thickened.
  • Heat mashed potatoes as directed on package. Serve pork with mashed potatoes and gravy. Sprinkle with additional pepper.

Nutrition Facts : Calories 350, Carbohydrate 21 g, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 630 mg

SLOW COOKER APPLE CIDER BRAISED PORK



Slow Cooker Apple Cider Braised Pork image

This pork shoulder recipe combines pork shoulder with apple cider in a slow cooker, where it is cooked for several hours until tender. Reduce the cooking liquid to create a thick and flavorful sauce you can pour over the sliced pork.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 7h

Yield 8

Number Of Ingredients 13

1 (4 pound) boneless pork shoulder roast
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 shallots, sliced
1 rib celery, chopped
½ cup apple cider vinegar
2 ½ cups apple cider
4 cloves garlic, peeled
1 bay leaf
1 ½ teaspoons Dijon mustard
1 pinch cayenne pepper, or more to taste
2 tablespoons cold butter, cut into small pieces
1 tablespoon chopped fresh herbs (Italian parsley, sage, or thyme)

Steps:

  • Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
  • Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
  • Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
  • Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
  • Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
  • Cut pork into 1/4-thick slices and serve with sauce poured over the top.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 13.5 g, Cholesterol 97.1 mg, Fat 25.9 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 9.9 g, Sodium 126.9 mg, Sugar 9.5 g

CIDER BRAISED PORK SHOULDER



Cider Braised Pork Shoulder image

Tender, juicy, savory and sweet -- this Cider Braised Pork Shoulder is comfort food at its finest! The pulled pork recipe is perfect for a chilly fall evening after a day at the orchard -- just let it simmer slowly in the oven or in a Crock Pot.

Provided by Blair Lonergan

Categories     Dinner

Time 4h10m

Number Of Ingredients 10

1 bone-in pork butt (or "Boston butt" or "pork shoulder") (about 6-7 lbs.)
2 tablespoons vegetable oil
3 large onions, thinly sliced
4 garlic cloves, minced
1 bay leaf
3 sprigs thyme
1 sprig rosemary
1 ½ cups apple cider
1 cup chicken broth
Kosher salt and pepper

Steps:

  • Pat pork dry with paper towels; season liberally with salt and pepper on all sides.
  • Heat the vegetable oil in a large Dutch oven over medium heat. Brown the pork on all sides, taking care not to get the oil too hot. Remove the meat to a platter.
  • Add onions and garlic to the pot. Cook, stirring occasionally, until the onions are tender (about 10-15 minutes). Stir in 1 ½ teaspoons salt, bay leaf, thyme, rosemary, apple cider and chicken broth. Nestle the pork shoulder in the pot (fat-side up). Cover the pot.
  • Roast the pork shoulder in a 325°F oven for about 3-3 ½ hours, basting with cooking liquid every hour or so (if possible). The pork is done when the meat is falling off the bone (an internal temperature of about 205°F). Remove bay leaf and herb stems.
  • Transfer the pork to a large cutting board. When it's cool enough to handle, shred the meat with two forks (discarding fatty pieces), and spoon plenty of that delicious cider cooking liquid and onions over top.

Nutrition Facts : ServingSize 1 /8 of the pork butt, Calories 444 kcal, Carbohydrate 9 g, Protein 54 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 170 mg, Sodium 295 mg, Fiber 1 g, Sugar 6 g

CIDER-BRAISED PORK SHOULDER



Cider-Braised Pork Shoulder image

Chunks of pork shoulder cook low and slow in an apple cider sauce until perfectly tender and sauce has thickened. This is delicious served over spätzle or buttered rice.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 2h25m

Yield 4

Number Of Ingredients 13

1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks
Kosher salt to generously season pork
1 tablespoon vegetable oil
1 large onion, chopped
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ cup fresh sage leaves, torn
1 (750 milliliter) bottle hard apple cider
⅓ cup apple cider vinegar
½ cup creme fraiche or heavy cream
1 pinch cayenne pepper
Creme fraiche for garnish
Chopped fresh chives for garnish

Steps:

  • Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
  • Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
  • Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

Nutrition Facts : Calories 696.3 calories, Carbohydrate 16.8 g, Cholesterol 176.5 mg, Fat 47.1 g, Fiber 0.7 g, Protein 36.3 g, SaturatedFat 19.7 g, Sodium 1670.7 mg, Sugar 14.3 g

CIDER-BRAISED PORK SHOULDER WITH CARAMELIZED ONIONS



Cider-Braised Pork Shoulder With Caramelized Onions image

This is VERY good! Second time I had a large boneless Boston Butt from the Farmer's market. I inserted garlic slivers, scored the skin and then rubbed the meat with salt, pepper, rosemary and thyme, then refrigerated for about 5 hours and it was just as good! Have also added some chopped, peeled apples and it adds a nice dimension to the flavor. I usually add more garlic, and some carrots and celery. If you like it nice and juicy, use 2 cups of apple cider. Third time, I browned and did the onions and cider the night before and then fridged it over night. Next day, just slow cooked it.This is from Gourmet Magazine, Dec.2001.

Provided by Scoutie

Categories     Ham

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (3 -4 lb) pork shoulder butt, half (preferably arm picnic)
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lbs onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (5 or 6 medium)
3/4 cup unfiltered apple cider

Steps:

  • Preheat oven to 325°F
  • Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
  • Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
  • Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
  • Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
  • Stir in cider and return pork to pot.
  • Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
  • Transfer pork to a serving dish with the aid of tongs and carving fork.
  • Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
  • Cooks' note:· Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.

Nutrition Facts : Calories 1061.3, Fat 64.1, SaturatedFat 21.7, Cholesterol 340, Sodium 357.5, Carbohydrate 17.7, Fiber 2.4, Sugar 7.3, Protein 98.5

LOW & SLOW PORK SHOULDER



Low & Slow Pork Shoulder image

Make and share this Low & Slow Pork Shoulder recipe from Food.com.

Provided by Dan Churchill

Categories     Pork

Time P2DT30m

Yield 1 Pork Shoulder

Number Of Ingredients 23

8 lbs pork shoulder (bone-in)
1/2 cup Dijon mustard
3 teaspoons oregano
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons black pepper
2 tablespoons salt
2 onions
1 leek
5 garlic cloves, smashed
3 (15 ounce) cans white beans, drained
2 green apples, cored and diced
2 bay leaves
1 cup chicken stock
2 teaspoons allspice
1 tablespoon honey
1/2 red cabbage, sliced
1 fennel, sliced
2 celery ribs, sliced
1/2 cup apple cider vinegar
3 tablespoons Dijon mustard
1 lemon, juice and zest
1 pinch salt and pepper

Steps:

  • If brining, put 1/2 cup of salt into a container and cover with enough water. Sit in the fridge for 18-24 hours.
  • Preheat oven to 250 degrees F. Remove shoulder from brine and pat dry. Cover the shoulder in mustard. In a bowl combine the oregano, paprika, garlic powder, black pepper, salt and rub all over the meat.
  • Place meat on a rack over a roasting tray with 1/2 Cup of water and place in the oven to cook for 8-10 hours. If you have a thermometer you want the internal temperature to be 190 degrees F.
  • For The Beans:.
  • With 1 hour remaining on the pork cooking process remove the shoulder from the oven and transfer to a plate, cover with foil. Transfer all but 2 tbsp of the pork juices to a jar or bowl.
  • Transfer roasting pan to stove top and on medium-high heat cook the leek and onions and garlic for 5-7 minutes, before adding in the apples and beans, stir for a minute then pour in the stock and the rest of the ingredients. Bring to a boil and place roasting tray in the bottom of the oven.
  • Place the shoulder on a rack on top of the tray dripping its awesomeness into the pan. Cook for 30-45 minutes or until beans is super gelatinous and mushy.
  • For The Slaw:.
  • Combine all the ingredients and set aside for 30 minutes.
  • Serving:.
  • Serve Pork to the table on top of the beans with the slaw on the side... you will need 2 forks for the pulling :).

Nutrition Facts : Calories 10952.1, Fat 670, SaturatedFat 229.3, Cholesterol 2583.7, Sodium 18993.3, Carbohydrate 464.1, Fiber 104.9, Sugar 97.1, Protein 747.8

SAVORY ROAST PORK WITH APPLES AND PARSNIPS



Savory Roast Pork With Apples and Parsnips image

Pork roast slow cooked with apples and parsnips makes a wonderful complete and savory meal that not only tastes delicious but will have your whole house smelling fantastic! Don't be tempted to remove the lid or peek at the roast as doing so will allow heat to escape and prevent proper cooking.

Provided by Mamas Kitchen Hope

Categories     Savory

Time 12h15m

Yield 6 serving(s)

Number Of Ingredients 12

4 lbs pork loin roast, trimmed of any extra fat
1/2 cup apple cider
6 apples, peeled, cored and quartered
4 parsnips, peeled and quartered
1 onion, peeled and quartered
1 teaspoon garlic powder
3 tablespoons brown sugar
1 teaspoon ground ginger
salt and pepper, to taste
3 pieces bacon, cooked
1 tablespoon cornstarch
1/4 cup water

Steps:

  • Spray a crock pot with cooking spray or line with a crock pot liner for easy clean up.
  • Place prepared apples and parsnips in the bottom of the crock pot and top with onion quarters. You can use your fingers to separate the onion quarters into smaller pieces if you like.
  • Combine the brown sugar, ground ginger, garlic powder and salt and pepper in a small bowl until thoroughly mixed. Rub mixture into the roast making sure to get the mixture on all sides.
  • Place roast in crock pot on top of the onion layer. Pour apple cider over the roast and sprinkle the crumbled cooked bacon on top.
  • Turn crock pot to low and cook for 10 to 12 hours.
  • To serve, remove roast and allow to rest for a few minutes. Slice into serving sized pieces and place on a platter. Place apples, onions and parsnips around the roast.
  • Strain the juices remaining in the crock pot into a medium sauce pan and place pan over medium heat. Add cornstarch to a bowl or small container with a tight lid and add 1/4 cup cold water. Stir or shake well until no clumps remain. Pour mixture into saucepan containing hot juices and whisk over medium heat until desired consistency is reached.
  • Pour thickened juices into a gravy boat or other serving container and serve alongside platter of roast.

Nutrition Facts : Calories 787.1, Fat 31.3, SaturatedFat 11.3, Cholesterol 247.9, Sodium 217, Carbohydrate 35.5, Fiber 4.8, Sugar 26.4, Protein 87.9

PORK SHOULDER BRAISED IN HARD CIDER



Pork Shoulder Braised in Hard Cider image

To finish the sauce, the liquid is first reduced, and then a beurre manie, a mixture of flour and butter, is added. And since pork pairs well with apples, hard cider is used to braise the meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 19

3 fresh thyme sprigs
3 fresh flat-leaf parsley sprigs
1/2 teaspoon whole black peppercorns
3 pounds pork shoulder
Coarse salt and freshly ground pepper
Olive oil
1 small leek, white and pale-green parts, finely chopped and washed well (1/2 cup)
3 garlic cloves, peeled and minced
1 small parsnip, peeled and cut into 1/2-inch dice (1/2 cup)
1/2 small celery root, peeled and cut into 1/2-inch dice (1/2 cup)
4 cups hard cider
1/2 cup homemade or store-bought low-sodium chicken stock, plus more as needed
3 medium leeks, white and pale-green parts, halved lengthwise and washed well
3 medium parsnips, peeled and halved lengthwise
1 1/2 small celery roots, peeled and cut into 1-inch wedges
1 tablespoon unsalted butter, room temperature
1 tablespoon all-purpose flour
1/4 cup heavy cream (optional)
2 teaspoons grainy mustard, plus more for serving

Steps:

  • Make Sachet d'Epices:Wrap the thyme, parsley, and peppercorns in a small piece of cheesecloth and tie with twine to form a sachet.
  • Brown Pork:Heat the oven to 400 degrees. Use paper towels to pat pork dry, then season generously with salt and pepper. Heat a large Dutch oven or other pot with a tight-fitting lid over high heat for 2 minutes, then add enough oil to barely coat bottom of pot and heat until shimmering. Cook the pork until well browned on all sides, turning with tongs once each side is seared (remember not to move the meat too soon or it will not brown properly and will stick to the pot; wait until it releases easily). This will take a total of 12 to 15 minutes; reduce the heat if the bottom of the pot is getting too dark (you want browned, not burned, bits for flavoring the sauce). If, after removing the pork, you see burned bits, wipe out the pot and add more oil before proceeding. (Or deglaze pot with a little water, bringing it to a boil and scraping up the burned bits; pour off liquid and bits.)
  • Cook Aromatics:Reduce heat to medium and add leek, garlic, parsnip, and celery root. Season with salt and pepper. Stir frequently and cook until leek is translucent, about 2 minutes.
  • Braise Pork:Return pork to pot, and pour in 1 cup cider. Bring to a boil, and deglaze pot, scraping up browned bits from bottom. Add remaining 3 cups cider and the stock along with the herb sachet. (The liquid should come about halfway up the sides of the pork; add more stock if it doesn't.) Bring to a boil on top of the stove. Cover, and put in the oven. Reduce oven temperature to 325 degrees. Cook until the pork is very tender (it should offer little resistance when pierced with a knife), 2 to 2 1/2 hours, turning over with tongs about halfway through so the meat cooks evenly.
  • Finish Braising with Garnish Vegetables:Transfer the meat to a plate and strain the braising liquid through a fine sieve, pressing on the solids to extractas much liquid as possible (discard solids). Return the liquid and the pork to the pot and add the garnish vegetables, nestling them into the liquid; the liquid should almost reach top of vegetables. Bring to a boil on the stove, and then return to oven and cook until vegetables are tender, about 30 minutes. Lift out the vegetables and arrange them on a serving platter. Transfer pork to another plate. Cover both and keep warm near the stove.
  • Make a Beurre Manie:Rub the softened butter together with the flour until completely incorporated. Pour off and measure the cooking liquid remaining in the pot; you should have about 2 cups. Return it to the pot and boil until reduced to 1 cup, about 6 minutes. Whisk in the beurre manie and continue whisking until the liquid comes to a boil, then lower heat and simmer for 1 minute (to remove the raw starchy taste). Turn off the heat and stir in the cream (if using) and mustard.
  • Serve:Use a fork to shred the meat into large chunks. Transfer to platter with vegetables. Serve with sauce and more mustard on the side.

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