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Recipe

Spiced Apple-Braised Pork Shoulder

Scott Phillips

Servings: 4

Apple and pork is a classic combination. Here, the fruit’s sweetness is balanced by the warm spices—ginger, mustard, cayenne, and black pepper—in the spice rub. For best flavor, season the pork at least a day ahead.

Ingredients

For the spice rub

  • 1 Tbs. whole coriander seeds
  • 4 tsp. kosher salt
  • 2-1/2 tsp. ground ginger
  • 2 tsp. dry mustard
  • 1 tsp. freshly ground black pepper
  • 1/8 tsp. cayenne
  • 1/3- to 3-1/2-lb. bone-in pork shoulder roast

For the braise

  • 2 medium apples, diced
  • 1 medium yellow onion, chopped
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey
  • Kosher salt

Nutritional Information

      Calories (kcal) : 460
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 140
      Sodium (mg): 1240
      Carbohydrates (g): 32
      Fiber (g): 2
      Sugar (g): 27
      Protein (g): 40

Preparation

Season the pork

  • Toast the coriander seeds in a small dry skillet over medium heat, rolling the seeds around in the pan to prevent scorching, until they are fragrant. Cool briefly, then grind in a spice grinder or mortar and pestle. Combine the coriander, salt, ginger, mustard, black pepper, and cayenne in a small bowl.
  • Using a sharp paring knife, trace the fat seams of the roast and around the bone to make a series of deep incisions on both sides, without completely separating the muscles. Score any external fat with a series of incisions 1 inch apart.
  • Coat the meat all over with the rub, massaging it between the muscles and on all sides of the roast.
  • Put the meat in a Dutch oven or high-sided skillet that fits it snugly. Cover and refrigerate for at least 12 hours and up to 3 days.

Braise the pork

  • Remove the meat from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking.
  • Position a rack in the center of the oven, and heat to 300°F. Uncover the pork, and add the apples and onion. Combine the vinegar and honey with 1 cup water, and pour over the roast. Cover tightly and cook until the meat is fork-tender, 2-1/2 to 3 hours.
  • Leaving the liquid and apples in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Separate the meat into large chunks, and remove and discard all the fat.
  • Skim the fat from the broth. Return the meat to the pot, and arrange the pieces in a single layer. (The dish can be prepared up to this point and refrigerated for 1 to 2 days. Reheat at 300°F, covered, for 30 minutes before proceeding with the recipe.) Raise the oven temperature to 425°F. Cook the pork, uncovered, flipping once, until the exposed surface is nicely browned, about 40 minutes. Serve with the apples and sauce, and season to taste with salt.

Reviews

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Reviews

  • User avater
    grayboat | 01/31/2017

    Followed the recipe exactly and everyone loved it even the 4 year who doesn't like anything!

  • jng000 | 01/15/2017

    Delicious and easy to make. The sauce was complimented the pork very well. The apples just melted into the sauce. Perfect

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