Porc au Cidre
Porc au Cidre
Ingredients
For the Pork
- 2 pounds boneless pork shoulder, trimmed and cut into 2-inch chunks
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
For Browning and Sautéing
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, sliced
For the Sauce
- 12 fluid ounces dry apple cider
- 1/4 cup apple cider vinegar
- 2 bay leaves
- 6 sprigs fresh thyme, tied with kitchen twine
- 2 tablespoons fresh sage, roughly chopped
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 cup crème fraîche
For Serving
- 2 tablespoons fresh chives, chopped, or fresh parsley
- 4 cups mashed potatoes, for serving
Instructions
- 1
Preheat your oven to 300°F. Pat the pork chunks dry with paper towels and season them liberally with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min•🌡️ 300
- 2
In a large, oven-safe Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium-high heat. Working in batches to avoid overcrowding the pan, brown the seasoned pork chunks on all sides until deeply colored, about 2-3 minutes per side. Remove the browned pork to a plate and set aside.
⏱️ 10 min
- 3
Add the sliced yellow onion to the same pan, adding a little more oil if needed. Sauté the onions over high heat for about 3 minutes, stirring occasionally, until they start to soften and get some color. Scrape up any browned bits from the bottom of the pan as you stir.
⏱️ 3 min
- 4
Pour in the dry apple cider and apple cider vinegar to deglaze the pan. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom. Bring the liquid to a simmer.
⏱️ 3 min
- 5
Add the bay leaves, the bundle of fresh thyme, roughly chopped fresh sage, and 1/2 teaspoon of kosher salt to the simmering liquid.
⏱️ 2 min
- 6
Return the browned pork chunks and any accumulated juices from the plate to the pan. Ensure the pork is mostly submerged in the liquid. Cover the Dutch oven tightly with its lid.
⏱️ 2 min
- 7
Transfer the covered Dutch oven to the preheated oven and cook for 1 1/2 hours, or until the pork is fork-tender.
⏱️ 90 min•🌡️ 300
- 8
Carefully remove the Dutch oven from the oven. Using tongs, transfer the cooked pork chunks to a clean plate and set aside. Discard the bay leaves and the bundle of thyme from the sauce.
⏱️ 5 min
- 9
Place the Dutch oven with the sauce back on the stovetop over medium-high heat. Bring the sauce to a vigorous simmer and reduce it by half, stirring occasionally, until it thickens slightly. This should take about 10-15 minutes.
⏱️ 15 min
- 10
Remove the pan from the heat and stir in the crème fraîche until fully incorporated. Taste the sauce and adjust seasoning with more salt and freshly ground black pepper as needed.
⏱️ 2 min
- 11
Return the cooked pork to the finished sauce and gently stir to coat. Allow the pork to warm through in the sauce for a minute or two.
⏱️ 2 min
- 12
Serve the Porc au Cidre family-style, ladling the pork and generous amounts of sauce over creamy mashed potatoes. Garnish with chopped fresh chives or parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Porc au Cidre
Ingredients
For the Pork
- 2 pounds boneless pork shoulder, trimmed and cut into 2-inch chunks
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
For Browning and Sautéing
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, sliced
For the Sauce
- 12 fluid ounces dry apple cider
- 1/4 cup apple cider vinegar
- 2 bay leaves
- 6 sprigs fresh thyme, tied with kitchen twine
- 2 tablespoons fresh sage, roughly chopped
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 cup crème fraîche
For Serving
- 2 tablespoons fresh chives, chopped, or fresh parsley
- 4 cups mashed potatoes, for serving
Instructions
- 1
Preheat your oven to 300°F. Pat the pork chunks dry with paper towels and season them liberally with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min•🌡️ 300 - 2
In a large, oven-safe Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium-high heat. Working in batches to avoid overcrowding the pan, brown the seasoned pork chunks on all sides until deeply colored, about 2-3 minutes per side. Remove the browned pork to a plate and set aside.
⏱️ 10 min - 3
Add the sliced yellow onion to the same pan, adding a little more oil if needed. Sauté the onions over high heat for about 3 minutes, stirring occasionally, until they start to soften and get some color. Scrape up any browned bits from the bottom of the pan as you stir.
⏱️ 3 min - 4
Pour in the dry apple cider and apple cider vinegar to deglaze the pan. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom. Bring the liquid to a simmer.
⏱️ 3 min - 5
Add the bay leaves, the bundle of fresh thyme, roughly chopped fresh sage, and 1/2 teaspoon of kosher salt to the simmering liquid.
⏱️ 2 min - 6
Return the browned pork chunks and any accumulated juices from the plate to the pan. Ensure the pork is mostly submerged in the liquid. Cover the Dutch oven tightly with its lid.
⏱️ 2 min - 7
Transfer the covered Dutch oven to the preheated oven and cook for 1 1/2 hours, or until the pork is fork-tender.
⏱️ 90 min•🌡️ 300 - 8
Carefully remove the Dutch oven from the oven. Using tongs, transfer the cooked pork chunks to a clean plate and set aside. Discard the bay leaves and the bundle of thyme from the sauce.
⏱️ 5 min - 9
Place the Dutch oven with the sauce back on the stovetop over medium-high heat. Bring the sauce to a vigorous simmer and reduce it by half, stirring occasionally, until it thickens slightly. This should take about 10-15 minutes.
⏱️ 15 min - 10
Remove the pan from the heat and stir in the crème fraîche until fully incorporated. Taste the sauce and adjust seasoning with more salt and freshly ground black pepper as needed.
⏱️ 2 min - 11
Return the cooked pork to the finished sauce and gently stir to coat. Allow the pork to warm through in the sauce for a minute or two.
⏱️ 2 min - 12
Serve the Porc au Cidre family-style, ladling the pork and generous amounts of sauce over creamy mashed potatoes. Garnish with chopped fresh chives or parsley before serving.
⏱️ 1 min