(no subject)

[nverland]

Braised Pork and Apples

1 tablespoon vegetable oil
4 ounces thick-cut bacon, cut into 1/2-inch pieces
1 tablespoon unsalted butter
5 pounds boneless pork shoulder (often called butt),
cut into 6 pieces, and with as much fat removed as
possible.
Kosher salt and freshly ground black pepper
3 medium shallots, thinly sliced
1/3 cup Calvados or other apple-flavored brandy
1 1/4 cups apple cider, preferably fresh
2 tablespoons (or more) apple cider vinegar
3 tart, firm apples (such as Pink Lady or Honeycrisp),
peeled, cut into 1/2-inch wedges (about 4 cups)
1/2 teaspoon Dijon mustard
Chopped fresh chives
Preparation

Place a rack in lower third of oven; preheat to 325F. Heat oil
in a large heavy pot over medium heat. Add bacon and cook,
stirring often, until browned and crisp, 6-8 minutes. Using a
slotted spoon, transfer bacon to a paper towel-lined plate and
set aside.

Increase heat to medium-high. Add butter to pot with drippings.
Season pork shoulder with salt and pepper. Working in batches
if needed, cook pork shoulder, reducing heat as needed to
prevent over browning, until brown on all sides, 8-10 minutes
per batch. Transfer pork shoulder to a plate. Add shallots to
pot and cook, stirring often, until shallots begin to soften,
about 4 minutes.

Remove pot from heat; add Calvados and stir, scraping up
any browned bits from bottom of pot. Return to heat and
simmer for 1 minute. Add apple cider and 2 tablespoons
vinegar. Bring to a simmer, then return pork shoulder to pot,
placing in a single layer on bottom of pot (the meat should
not be completely covered).

Cover pot and transfer to oven. Braise pork shoulder, turning
after 1 hour, until fork-tender, about 2 hours. Stir in reserved
bacon.

DO AHEAD: Bacon and pork shoulder can be cooked 2 days
ahead. Let cool in braising liquid, uncovered. Chill, uncovered,
until cold; cover and keep chilled. Rewarm before continuing.

Using tongs, transfer pork to a deep platter. Skim fat from
cooking liquid. Place pot over medium heat and bring liquid to
a simmer. Add apples and cook until apples are just tender
and sauce is slightly reduced, 8-10 minutes. Stir Dijon mustard
into sauce; season with salt, pepper, and more vinegar, if desired.
Pour sauce with apples over pork on platter. Sprinkle with chives.

.

(no subject)

[nverland]

JMT

Zachary Quinto and Leonard Nimoy

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