Apple Cider Braised Porcelet Shoulder

D'Artagnan chef bio | Yield: Serves 12-14 | Cook Time: 6 ½ hours | Prep Time: 30 minutes
Pork and apples are a tried-and-true combination. In this recipe, our succulent milk-fed porcelet shreds into melt-in-your-mouth morsels when braised for hours in apple cider.
Apple Cider Braised Porcelet Shoulder

Ingredients

  • 1 Porcelet Boneless Shoulder, 6 lbs
  • Kosher salt and pepper
  • 2 tablespoon olive oil
  • 4 large onions, roughly chopped
  • 6 garlic cloves, minced
  • ¼ cup Calvados brandy
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon Dijon mustard
  • 2 cups good quality apple cider
  • 2 cups chicken stock
  • 2 bay leaves
  • 3 tart apples, such as Granny Smith, cored and quartered

Preparation

  1. Preheat oven to 400 degrees F. Pat the pork dry and season generously with salt and pepper on all sides.
  2. Heat oil to medium-high in a large oven-proof pot or Dutch oven with a lid. Add pork and brown on all sides; about 6 minutes per side. Remove pork and set aside.
  3. To the same pot add onions, and cook until softened and begin to look golden; about 15-20 minutes. Add garlic and cook for one additional minute. Deglaze pan with Calvados. Stir in thyme, rosemary, and Dijon.
  4. Return pork to pot, nestling it down in the onions. Add cider, chicken stock, and bay leaves; bring mixture to a boil. Cover with a tight-fitting lid and place in the oven.
  5. Reduce heat to 300 F. Braise until meat is very tender, about 6 hours.
  6. Remove from oven and return pot to stove top. Transfer pork to a cutting board and remove kitchen strings; let rest 10 minutes.
  7. Add apples to pot and boil until thickened and liquid slightly reduced, about 5 minutes. Season with salt and pepper, to taste.
  8. Transfer pork to serving platter and spoon onion apple liquid over and around the meat.