Entree: United Kingdom – Cornwall & West Country – Somerset Pork with Apples (Slow-roasted West Country pork braised with apples and cider for a sweet-savory roast)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 15 min

Total 3 hrs 40 min

Ingredients

- 1 boneless pork shoulder, approx. 3 lb (1.4 kg)
- 1 1/2 tsp (8 g) fine sea salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 6 oz (170 g) smoked bacon lardons or streaky bacon, chopped (optional but traditional)
- 2 large onions, sliced, approx. 10 oz (280 g) total
- 4 cooking apples (Bramley or other tart variety), peeled, cored and quartered, approx. 1.5 lb (700 g)
- 1 cup (240 ml) dry cider (preferably West Country cider)
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 g) wholegrain or English mustard
- 2 tbsp (30 g) soft brown sugar
- 1 tbsp (15 ml) apple cider vinegar or cider reduction
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) cold water (optional, for thickening)

Instructions

1. Preheat oven to 325°F (160°C). Pat the pork shoulder dry and rub all over with salt and pepper.
2. Heat 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) butter in a large ovenproof pan or Dutch oven over medium-high heat. Sear the pork on all sides until well browned, about 4–5 minutes per side. Remove pork and set aside.
3. In the same pan add the bacon lardons (if using) and cook until lightly crisp, about 4 minutes. Add the sliced onions and cook until softened and beginning to caramelize, about 6–8 minutes.
4. Add the quartered apples to the pan and cook briefly until they begin to soften, about 3 minutes. Stir in the cider, chicken stock, wholegrain mustard, brown sugar, apple cider vinegar, thyme and bay leaves, scraping up any browned bits from the pan.
5. Return the pork shoulder to the pan, spoon some liquid over the meat, cover with a lid or tightly with foil, and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, basting once or twice, until the pork is tender and pulls apart easily.
6. Remove the pork to a cutting board and rest for 10–15 minutes. Place the pan with apples and juices on the stovetop over medium heat. Remove bay leaves and thyme stems. If a thicker sauce is desired, stir in the cornstarch slurry and simmer until glossy and thickened, about 2 minutes.
7. Slice or pull the pork and serve spooned with the cider-apple sauce and braised apples alongside roasted potatoes or mashed root vegetables typical of the West Country.