Braised Pork and Apples – GFCFSF
September 20, 2014
Braised Pork and Apples - GFCFSF
1 tablespoon oil of your choice
4 ounces nitrate-free bacon, cut into 1/2-inch pieces
3-4 pounds boneless pork shoulder, cut into 6 chunks (if there is a bone, consider it 1/2 lb and adjust size accordingly)
Salt and black pepper
3 medium shallots, thinly sliced
1/3 cup Gluten-Free apple-flavored brandy
1-1/4 cups apple cider, preferably fresh organic
2 tablespoons apple cider vinegar
2-3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges
Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy pot over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a plate and set aside.
Increase heat to medium-high. Season pork shoulder with salt and pepper. Cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate.
Add shallots to pot and cook, stirring often, until shallots begin to soften, about 4 minutes.
Remove pot from heat; add brandy and stir, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered).
Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Stir in reserved bacon.
Using tongs, transfer pork to a platter. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.
Season with salt, pepper, and more vinegar, if desired. Pour sauce with apples over pork on platter.