Cider Braised Pork with Leeks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
handful of salt, pepper and garlic powder to rub into porkolive oil for browningleeks for bottom of dutch oven/roasting pan2 bottles of hard or 24 oz. non-alcoholic apple ciderbroth, 1 to 4 cups as neededpork shoulder (picnic, butt), bone-in, fat on
Serving size varies based on size of meat - I based this recipe off of what I cooked the other day, about 1/2 cup to 1 cup of shredded meat.
1. Preheat oven to 350. In a dutch oven or heavy pan w/ lid, heat olive oil on medium to high heat. Score the fat on the pork shoulder. Pat all over with salt/pepper/garlic powder mixture.
2. Sear all sides of pork shoulder in olive oil, 2 to 3 minutes per side. I usually start with the fat side. Remove pork to plate. Add sliced leeks to oil in pan, cook until soft and translucent, about 4 minutes.
3. Deglaze pan with 1 bottle of hard cider, or 12 oz of non-alcoholic apple cider. Turn off burner, and add pork back to pan, fat side down. Add the other bottle (or 12 oz of cider) to pan, and add broth or water until all the liquid comes up to about half-way up the side of the pork. A little less is fine, also.
4. Cover tightly and cook in oven for 2 to 3 hrs, or until the pork is falling off the bone.
(We like to remove the pork from the cooking liquid once it's done, and then cook the liquid on the stovetop to reduce the liquid into a lovely sauce. You may strain out the leeks if you wish and then add flour for a gravy, or just use the reduced liquid as a sort of jus. Store any leftovers in the cooking liquid to keep them moist.)
Number of Servings: 8
Recipe submitted by SparkPeople user HIPPYGOTH.
1. Preheat oven to 350. In a dutch oven or heavy pan w/ lid, heat olive oil on medium to high heat. Score the fat on the pork shoulder. Pat all over with salt/pepper/garlic powder mixture.
2. Sear all sides of pork shoulder in olive oil, 2 to 3 minutes per side. I usually start with the fat side. Remove pork to plate. Add sliced leeks to oil in pan, cook until soft and translucent, about 4 minutes.
3. Deglaze pan with 1 bottle of hard cider, or 12 oz of non-alcoholic apple cider. Turn off burner, and add pork back to pan, fat side down. Add the other bottle (or 12 oz of cider) to pan, and add broth or water until all the liquid comes up to about half-way up the side of the pork. A little less is fine, also.
4. Cover tightly and cook in oven for 2 to 3 hrs, or until the pork is falling off the bone.
(We like to remove the pork from the cooking liquid once it's done, and then cook the liquid on the stovetop to reduce the liquid into a lovely sauce. You may strain out the leeks if you wish and then add flour for a gravy, or just use the reduced liquid as a sort of jus. Store any leftovers in the cooking liquid to keep them moist.)
Number of Servings: 8
Recipe submitted by SparkPeople user HIPPYGOTH.
Nutritional Info Amount Per Serving
- Calories: 662.4
- Total Fat: 47.8 g
- Cholesterol: 160.8 mg
- Sodium: 1,266.5 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 0.9 g
- Protein: 40.9 g
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