Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit | Food Stuff
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Ingredients
- 2 1/2 pounds tied pork shoulder
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 large yellow onions, halved, thinly sliced
- 1/4 cup Calvados brandy
- 1 inch large Granny Smith apple, peeled, cored, cut ½" 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
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