Cider-Braised Pork Shoulder - Pork Stewed in a Creamy Apple Cider Sauce
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Date: 2019-07-25
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Comments and reviews: 9
hyenaswine
I made this tonight. No delicata squash to be found. Used butternut. It was fine. I had about half as much meat because I bought bone-in by accident. I made the same amount of sauce called for in the recipe. Meat cooked about 2 - 2. 5 hours. Sauce did not get as brown as in the video, I think because I didn't have as much meat. It still turned out amazing. One of the best dishes I've had in a year or two. It was outstanding. I did use hard cider, apple cider vinegar, and creme freshe. I will be making this again as soon as I can. Tips: cook as long as needed. Cook down the sauce with the meat as long as needed. Everything doesn't need to be perfect, just do a good job and this recipe will be on point.
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I made this tonight. No delicata squash to be found. Used butternut. It was fine. I had about half as much meat because I bought bone-in by accident. I made the same amount of sauce called for in the recipe. Meat cooked about 2 - 2. 5 hours. Sauce did not get as brown as in the video, I think because I didn't have as much meat. It still turned out amazing. One of the best dishes I've had in a year or two. It was outstanding. I did use hard cider, apple cider vinegar, and creme freshe. I will be making this again as soon as I can. Tips: cook as long as needed. Cook down the sauce with the meat as long as needed. Everything doesn't need to be perfect, just do a good job and this recipe will be on point.
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Sharon Sampson
I went back to listen to Chef John's older stuff. Without his la la la voice and lame jokes Someone coached him very well. I am now salivating just because I hear his voice Wow. Brilliant. Anyone on the internet or authoring a book needs to have a gimmick of their own, some little thing that distinguishes them from all the others He is brilliant and or he got a great marketing manager. For those of you thinking about starting your own niche, take note or become just another thing among the flotsam and jetsam. Simple is best. Chef John's is simply and again, brilliant.
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I went back to listen to Chef John's older stuff. Without his la la la voice and lame jokes Someone coached him very well. I am now salivating just because I hear his voice Wow. Brilliant. Anyone on the internet or authoring a book needs to have a gimmick of their own, some little thing that distinguishes them from all the others He is brilliant and or he got a great marketing manager. For those of you thinking about starting your own niche, take note or become just another thing among the flotsam and jetsam. Simple is best. Chef John's is simply and again, brilliant.
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Marc Johnson
Made this tonight--per Chef John's recipe. My family and I thought it was fantastic I'm even taking some to share at work tomorrow. One thought I have for the people talking about doing it in a crock-pot--NO Every piece of pork or beef that I've had from that vessel has certainly been tender to the point of falling apart, but the crock-pot has a tendency to dry the meat fibers into everlasting gobstoppers of undigestable meat strings. Don't do it. Follow chef's instructions, and be amazed at the tender, yet juicy pork. Leave your crock-pot for chilli and cheese dips.
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Made this tonight--per Chef John's recipe. My family and I thought it was fantastic I'm even taking some to share at work tomorrow. One thought I have for the people talking about doing it in a crock-pot--NO Every piece of pork or beef that I've had from that vessel has certainly been tender to the point of falling apart, but the crock-pot has a tendency to dry the meat fibers into everlasting gobstoppers of undigestable meat strings. Don't do it. Follow chef's instructions, and be amazed at the tender, yet juicy pork. Leave your crock-pot for chilli and cheese dips.
reply
Andrew Beveridge
I made this tonight for a couple friends, along with the spaetzle. It was incredibly good - take the time to make it, it's worth it. For the spaetzle, I realized the holes on my cheese grater are smaller than the one Chef John uses here. I brainstormed for other implements, tried a slotted spoon back into the bowl. That doesn't work. Eventually went with the grater and got very small bits. Still very tasty but next time I'll find something to make them a bit bigger. BTW the house still smells amazing 10 hours later.
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I made this tonight for a couple friends, along with the spaetzle. It was incredibly good - take the time to make it, it's worth it. For the spaetzle, I realized the holes on my cheese grater are smaller than the one Chef John uses here. I brainstormed for other implements, tried a slotted spoon back into the bowl. That doesn't work. Eventually went with the grater and got very small bits. Still very tasty but next time I'll find something to make them a bit bigger. BTW the house still smells amazing 10 hours later.
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bjoerkBE
I made this yesterday, turned out so delicious. Did have to go for standard apple cider, didnt find sage leaves in 3 supermarkets (not even dried) So I went for a bit of a mix of thyme and rosemary. Which didn't give the same flavour but they sure did the trick for making it just as delicious. Have to keep my eye out for some fresh sage so I can make this properly, might even have to grow my own sage for the sake of trying it
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I made this yesterday, turned out so delicious. Did have to go for standard apple cider, didnt find sage leaves in 3 supermarkets (not even dried) So I went for a bit of a mix of thyme and rosemary. Which didn't give the same flavour but they sure did the trick for making it just as delicious. Have to keep my eye out for some fresh sage so I can make this properly, might even have to grow my own sage for the sake of trying it
reply
TheZarbear
Just finished cooking this and it's a really great recipe. I reduced my sauce down a lot, to the point where it was basically a gravy. You get a great balance of sweetness from the cider and earthy savoriness from all the sage. And that little bit of vinegar not only reigns in the sweet cider but the acidity helps marinate the pork. I paired it with some butternut squash I roasted in dill and pepper. Thanks Chef John
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Just finished cooking this and it's a really great recipe. I reduced my sauce down a lot, to the point where it was basically a gravy. You get a great balance of sweetness from the cider and earthy savoriness from all the sage. And that little bit of vinegar not only reigns in the sweet cider but the acidity helps marinate the pork. I paired it with some butternut squash I roasted in dill and pepper. Thanks Chef John
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Laurent B.
ok. my daughter's birthday dinner won't feature Bourguignon as initially planned but this pork stew. Thanks: )One question though if you'd be so kind to answer. I'm struggling with tenderness when I stew beef and I get this nagging feeling that, conversely to pork or lamb, that will always get more tender the longer you cook, there is a moment when beef starts to toughen up again. Any insight on that?
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ok. my daughter's birthday dinner won't feature Bourguignon as initially planned but this pork stew. Thanks: )One question though if you'd be so kind to answer. I'm struggling with tenderness when I stew beef and I get this nagging feeling that, conversely to pork or lamb, that will always get more tender the longer you cook, there is a moment when beef starts to toughen up again. Any insight on that?
reply
matthew tolbert
Hats off to you, Chef John Wish I could give this a million likes I just made it, and I followed your instructions to the letter. It was an absolute flavor explosion Mushrooms would've been a great addition. I even made the creme fraiche, which is wonderful BTW. I think I'll pair the leftovers with some fermented sauerkraut, and dumplings. Thank you sir. What an amazing dish
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Hats off to you, Chef John Wish I could give this a million likes I just made it, and I followed your instructions to the letter. It was an absolute flavor explosion Mushrooms would've been a great addition. I even made the creme fraiche, which is wonderful BTW. I think I'll pair the leftovers with some fermented sauerkraut, and dumplings. Thank you sir. What an amazing dish
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Keith Corbalis
Just made this Turned out pretty good. I'd recommend putting a lot less apple cider vinegar in, as the vinegar flavor really seeped into the onions and potatoes I added as an extra. The sauce came out a little more runny than Chef John's, which looked a lot creamier. Not sure what I could do to make it creamier, I added more creme fraiche than what was recommended.
reply
Just made this Turned out pretty good. I'd recommend putting a lot less apple cider vinegar in, as the vinegar flavor really seeped into the onions and potatoes I added as an extra. The sauce came out a little more runny than Chef John's, which looked a lot creamier. Not sure what I could do to make it creamier, I added more creme fraiche than what was recommended.
reply
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