Cider and clementine braised pork shoulder

Name: Cider and clementine braised pork shoulder
Prep time: 20 min
Cook time: 3 h 30 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 3 kg picnic pork shoulder (2 pieces of 1.4 kg each), rind and fat removed, cut into 4 pieces each; olive oil; 2 cans 473 ml cider; 1 chicken bouillon cube (or 1 tsp (5 ml) powder); 1/4 cup (60 ml) Dijon mustard; 2 tbsp (30 ml) onion powder; Juice and zest of 5 clementines; 1 sprig fresh rosemary; 5 sprigs fresh thyme; 4 large garlic cloves, peeled and crushed; 1 red onion, cut into large chunks

Preparation 20 min
Cooking 3 h 30 min
Servings 6 to 8
Freezing Absolutely

There’s nothing like braised pork shoulder to warm the soul and the palate. This recipe combines the subtlety of cider and the vibrant aroma of clementines to sublimate the meat, making it perfectly tender and full of flavor. Easy to prepare, this simmering dish will fill the kitchen with smells you can’t resist! Perfect for a convivial meal, this braised pork shoulder is the pure definition of a legendary meal with friends!

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Ingredients

3 kg picnic pork shoulder (2 pieces of 1.4 kg each), rind and fat removed, cut into 4 pieces each
olive oil
2 cans 473 ml cider
1 chicken bouillon cube (or 1 tsp (5 ml) powder)
1/4 cup (60 ml) Dijon mustard
2 tbsp (30 ml) onion powder
Juice and zest of 5 clementines
1 sprig fresh rosemary
5 sprigs fresh thyme
4 large garlic cloves, peeled and crushed
1 red onion, cut into large chunks

Preparation

Preheat oven to 350°F (180°C).
In a large dutch oven heated over medium heat, add a generous drizzle of olive oil. Brown pork pieces on all sides, a small amount at a time, about 10-12 minutes. Set aside on a plate. Season meat generously with salt and pepper. Add a little olive oil if necessary.
In a big cup, combine cider, chicken broth, Dijon mustard, onion powder, clementine juice and zest. Season with salt and pepper.
Deglaze the casserole with the mixture, scraping the bottom to release the cooking juices.
Add the meat, rosemary, thyme sprigs and crushed garlic cloves and stir. Bring to a boil.
Cover the casserole and place in the oven for 3 hours. Stir halfway through cooking and flip the meat over.
After 3 hours, add the red onion, stir and return the casserole to the oven, still covered, for another 30 minutes.
Adjust seasoning with salt, if necessary. Serve with mashed potatoes!

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!