From the Chicago Tribune:

Cider-Braised Pork with Onions and Apples

Preparation time: 30 minutes
Cooking time: 3 hours
Servings: 6

Ingredients:
3 1/2 to 4 pounds boneless pork shoulder, trimmed of fat, cut into 1-inch cubes
1/2 cup flour
1 tsp. salt
Freshly ground pepper
1/4 cup vegetable oil
2 onions, thinly sliced in half-moons
2 apples, cored, sliced in half-moons
1 cup each: cider, chicken broth
1 Tbsp. Dijon mustard
1 tsp. fresh thyme

Place cubed pork in a large sealable bag. Season flour with salt and pepper; add to bag. Shake bag until pork is lightly covered. Remove pork from bag; discard bag.

Heat 2 tablespoons of the oil in a Dutch oven over medium heat. Add half the pork; brown on all sides. Remove browned pork from Dutch oven; keep warm. Repeat with remaining 2 tablespoons oil and pork, removing from Dutch oven and keeping warm as browned.

Add the onions and apples to Dutch oven. Cook, stirring often, until onions are translucent, about 6 minutes. Add cider to the Dutch oven; cook, stirring to scrape up browned bits. Heat to a boil; cook until cider has reduced by half, about 10 minutes. Add chicken broth and reserved pork, along with any juices from the pork. Return to a boil; cover and reduce heat to a simmer.

Cook, stirring occasionally, until pork is tender, about 2 hours. Add the mustard and thyme; cover and simmer 30 minutes longer.

This entry was posted on Friday, November 10th, 2006 at 8:28 am and is filed under Pork. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.