Lidias Family Table Braised Pork Shoulder With Onions Recipes

CIDER-BRAISED PORK SHOULDER WITH CARAMELIZED ONIONS

Cider-Braised Pork Shoulder with Caramelized Onions image

Categories Onion Pork Braise Wheat/Gluten-Free Dinner Fall Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
3/4 cup unfiltered apple cider

Steps:

Preheat oven to 325°F.
Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
Stir in cider and return pork to pot.
Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.

SLOW COOKER PORK SHOULDER WITH ZESTY BASIL SAUCE

Slow Cooker Pork Shoulder with Zesty Basil Sauce image

This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright zesty flavors.

Provided by Anna Stockwell

Categories Slow Cooker Pork Dinner Basil Paprika Mustard Oregano Wheat/Gluten-Free Summer Entertaining Soy Free Dairy Free Peanut Free Tree Nut Free

Yield 8 servings

Number Of Ingredients 20

Ingredients

For the pork:
8 garlic cloves, finely chopped
1/4 cup olive oil
3 tablespoons whole grain mustard
3 tablespoons light brown sugar
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons oregano leaves, finely chopped
1 1/2 teaspoons smoked paprika
1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)
For the sauce:
1 large shallot, finely chopped
2 cups basil leaves, finely chopped
1 1/4 cups extra virgin olive oil
1/4 cup oregano leaves, finely chopped
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 cup fresh lemon juice
Special Equipment:
A (4-quart) slow cooker

Steps:

Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2-8 hours.
Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
Do Ahead
Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

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