Pork Shoulder Braised with Apple Cider, Thyme, and Tomatoes

Pork Shoulder Braised with Apple Cider, Thyme, and Tomatoes
Photo by Scott Phillips

Ingredients

  • Pinch cayenne
  • 5 sprigs fresh thyme
  • 4 cups chicken stock
  • 2 cups cider vinegar
  • ½ tsp. ground cardamom
  • 1 bulb fennel, sliced
  • 1-½ lb. boneless pork shoulder, seasoned with salt, pepper, and crushed red pepper
  • + 4 more ingredients
    • Roasted garlic cloves
    • 2 Tbs. fresh thyme leaves
    • 2 cups apple cider
    • 1 large onion, sliced

Add enough oil to a Dutch oven or high-sided skillet to coat the bottom. Heat over medium or medium high. Season the meat with salt and pepper. Brown it on all sides in batches; transfer to a plate. Pour off all but a few tablespoons of fat from the pan. Reduce the heat to medium and cook the ar...

View full recipe at Fine Cooking

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