Braised Pork Shoulder with Potatoes, Carrots and Apples

Braised Pork Shoulder with Potatoes, Carrots and Apples
Serves 8
  1. 2-3 lb Pork Shoulder, cut into 1-inch dice
  2. Butter, 2 oz
  3. Flour, 2 oz
  4. 2 onions, thinly sliced
  5. 4-5 carrots, peeled and cut into medium dice
  6. 1 lb red or Yukon gold potatoes, cut into medium dice
  7. 4 cloves garlic, minced
  8. 1 22 oz Hard Cider
  9. 8-16 oz chicken or pork stock – enough to cover the ingredients in the pan after cider has been added
  10. fresh thyme
  11. 3-4 small apples, any variety, diced
  1. Season pork with salt and pepper; brown in oil in a dutch oven over high heat. Remove pork from pot.
  2. Add butter, onion, carrot, and potato to the pot; cook for 3-4 minutes until vegetables begin to soften and onions begin to brown. Add garlic and flour and cook 3-4 minutes more. Add about a quarter cup of hard cider and scrape brown bits from bottom of the pot.
  3. Add pork back to the pot and the remaining hard cider. Add enough stock to cover all ingredients. Add a few sprigs of fresh thyme. Bring to a boil and then immediately reduce the heat to a simmer and cover.
  4. After 1 hour, add diced apples. Taste for seasoning and cook for 30 more minutes.
  1. Alcohol, spirits, wine, and beer add a strong robust flavor to hearty meals. There will be alcohol residue but the majority will be burnt off in the cooking process.
  2. Long, slow cooking is the ideal way to cook cuts of meat like shoulder, blade, chuck, and rump. The result will be delicious, moist, tender meat that will literally fall from the bone.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/


  1. Cooking this just now, smells amazing!

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