Braised Pork Shoulder with SweeTango Apples

By Chef Jonathan Collins recipe for SweeTango Apples

Prep time 25 min
Cook time 35 min
Serves 4
Skill Medium

Ingredients

  • 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

Directions

  1. Position rack in center of oven, preheat to 325°F (165°C).
  2. Heat a cast iron or heavy-bottom braising pan over medium-high, add butter and canola.
  3. Season pork on all sides with salt and pepper, gently add to the pan, sauté on all sides until golden brown.
  4. 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.
  5. Deglaze pan with hard cider, then add apple cider. Bring to simmer, then return the pork to the pan with resting liquid.
  6. Cover and place the braiser into the oven. Braise the pork for 2-3 hours or until tender.
  7. Using tongs, transfer pork to a platter, spoon off any excess fat. Add apples and shallots back to the pan.
  8. On the stovetop over medium heat, reduce the liquid until desired consistency and apples and shallots are tender.
  9. Using two forks, shred the pork, layer on pretzel bun, top with apple-onion garnish. If desired, add some whole grain mustard when serving.
  10. This can be prepared 3 days in advance. To store it, let cool, then wrap tightly in plastic wrap and refrigerate.
  11. Yields: 8