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Exotic French Cider Braised Pork with Apple Compote

Servings: 4

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

Ingredients:

  • 2 pounds Boneless pork shoulder
  • 1 tablespoon Salt
  • 1.5 teaspoon Black pepper
  • 2 tablespoons Vegetable oil
  • 2 cups French cider
  • 2 tablespoons French Dijon mustard
  • 3 Garlic cloves, minced
  • 3 Fresh rosemary sprigs
  • 1 cup Chicken stock
  • 4 Cooking apples (like Granny Smith), cored and sliced
  • 2 tablespoons Butter
  • 1/2 cup Sugar

Instructions:

  1. Preheat the oven to 325F/165C.
  2. Season the pork shoulder with salt and pepper. Heat oil in a large Dutch oven. Add pork and brown on all sides, about 10 minutes. Remove the pork and set aside.
  3. Pour off all but 1 tablespoon of oil from the pot. Add garlic and cook until fragrant.
  4. Stir cider, mustard, rosemary, and chicken stock into the Dutch oven. Add pork back to the pot. Cover and bake until the pork is very tender, about 2.5 to 3 hours.
  5. In the meantime, make the apple compote. Melt butter in a separate large saucepan. Add apples and stir to coat with butter. Cook on medium heat until the apples are tender and started to caramelize. Add sugar and simmer, stirring occasionally, until apples are golden and syrupy.
  6. Remove pork from the pot and let rest for 15 minutes. Slice pork and serve with warm apple compote.