Cider and clementine braised pork shoulder

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

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Ingredients for the cider and clementine braised pork shoulder

  • 3 kg (6 1/2 lb) boneless picnic pork shoulder, rind off and most of the fat trimmed, cut into 4 pieces
  • A good drizzle of olive oil, about 2 to 3 tbsp (30 to 45 ml), plus more as needed
  • 2 cans (473 ml / 16 oz each) of cider, whichever one you like
  • 1 concentrated 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

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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 bouillon cube, 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!