SweeTango apple pork shoulder

Braised Pork Shoulder with SweeTango Apples

Author: Chef Jonathan Collins recipe for SweeTango Apples

1 tbsp (15 mL) Unsalted Butter
1 tbsp (15 mL) Canola Oil
2.5 kg (5.5 lbs) Pork Shoulder – trimmed
3 SweeTango Apples – cored, peeled and each sliced into 8ths
8 Shallots – trimmed, peeled and thinly sliced
4 pieces/sprigs Fresh Thyme – rinsed and leaves stripped
2 cups (500 mL) Apple Cider
2 cups (500 mL) Thornbury Hard Cider
To taste, flaked sea salt and fresh ground black pepper
Optional Garnish: Whole Grain Mustard

Position rack in center of oven, preheat to 325°F (165°C).

Heat a cast iron or heavy-bottom braising pan over medium-high, add butter and canola.

Season pork on all sides with salt and pepper, gently add to the pan, sauté on all sides until golden brown.

Transfer pork to a platter. In same cast iron pan add SweeTango apples, shallots and thyme. Season with salt and pepper, sauté until golden brown. Remove apples and onions and set aside.

Deglaze pan with hard cider, then add apple cider. Bring to simmer, then return the pork to the pan with resting liquid.

Cover and place the braiser into the oven. Braise the pork for 2-3 hours or until tender.

Using tongs, transfer pork to a platter, spoon off any excess fat. Add apples and shallots back to the pan.

On the stovetop over medium heat, reduce the liquid until desired consistency and apples and shallots are tender.

Using two forks, shred the pork, layer on pretzel bun, top with apple-onion garnish. If desired, add some whole grain mustard when serving.

This can be prepared 3 days in advance. To store it, let cool, then wrap tightly in plastic wrap and refrigerate.

Yields: 8


Chef Collins has cooked for Prime Minister’s, Presidents, Billionaires, Celebrities and Royalty, and now he’s cooking with SweeTango! Since graduating Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients. For Jonathan, it’s about fewer ingredients, simple recipes, better techniques, and a return to passionate, healthy and simple cooking.