Apple and red wine braised pork shoulder

This is a further instalment in the free farm-fresh meat series. It's a different take on pairing applesauce with pork. I use no sugar in this sauce as the apple juice is plenty sweet, even without added sugar. It's another great braise, more traditional than the two Asian inspired braises I did in July, but equally as good. Leave it to me to be braising meats in the dead of summer, after an entire braise-less winter... but there you go. I am a culinary conundrum.

I served these babies on top of little stacks of pommes anna (thin slices of potato, brushed with olive oil and sprinkled with sea salt, baked in a 400F oven in a single layer for 30 minutes) and baby zucchini coins, sauteed lightly in olive oil. The zucchini was fresh and local and so young it was intensely zucchini flavoured and sweet. Nothing like those giant bland supermarket varieties. The potatoes were this seasons as well...so fresh the skin just rubbed right off, and for $3 for a 5 lb bag from the local farmer's market...who can argue?

• 1/4 cup olive oil
• 1.5 kilogram pork shoulder, bone in
• 2 large or 4 medium onions, sliced (about 4-5 cups sliced)
• 1 + 1/2 cups unfiltered, unsweetened apple juice
• 1 cup dry red wine
• 1/2 cup soy sauce
• cracked pepper

heat oil in large frying pan over high heat until smoking. Sear pork on both flat sides, until well browned, about 4-5 minutes each side.

Place pork in slow cooker and turn to the high setting.

While the slow cooker is heating up, fry onions in hot pork-y oil until golden and caramelized. Deglaze pan with apple juice. Pour apple juice and onion over pork in slow cooker. Add remaining ingredients. Add enough water so that the pork is completely covered, but only just. Cover with slow cooker lid and cook for 4-6 hours.

When the meat is thoroughly cooked, remove it from the slow cooker and turn slow cooker off. remove juice, with onions to a large frying pan and boil over high heat to reduce juice to about 1/2  to 1/3 volume. While juice is reducing, remove fat from pork and use two forks to shred the meat into small chunks. Taste the reduced juice to test its strength. Once it is as strong as you like it, return the pork to the pan and toss to coat with the reduced juice. Serve over rice or potatoes or polenta to soak up the delicious sauce.

Comments

[clare eats]

Oh that looks great Lyn! Cooking the pork in apple jice is a great idea :)

[Papilles et Pupilles]

the first image is amazing ! wonderful !

[Sweetnicks]

OMG, my mouth is watering. I know what I'M making Sunday! The Husband will be thrilled. 1.5 kilograms translates into how many pounds?

[anthony]

1.5x2.2 = 3.3lbs

Lovely Lyn, lovely. Pork has no end of joys to bring us. OMG people adding sugar to apple sauce.