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To finish the sauce, the liquid is first reduced, and then a beurre manie, a mixture of flour and butter, is added. And since pork pairs well with apples, hard cider is used to braise the meat.

Source: Martha Stewart Living, November 2008
Servings

Ingredients

For Sachet d'Epices

For Browning Pork

For Aromatics

For Braising Pork

For Garnish Vegetables

For Sauce

Directions

Cook's Notes

Pork shoulder (also called pork butt) is available bone-in or boneless; you can use either for this preparation. Hard cider, or fermented apple juice, is a popular beverage in England and parts of France, where it is also used in cooking. If you prefer a nonalcoholic substitute, use a combination of chicken stock and sparkling apple cider instead (no more than half cider, or the dish will be too sweet). Heavy cream is stirred into the sauce at the end to add richness, but you can omit it if you like. Buerre manie is a thickening agent that consists of equal parts flour and softened butter, which are kneaded together by hand or with a fork. Buerre manie can be added to almost any sauce thatneeds a bit more body.

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  • puckbunny
    10 FEB, 2011
    This was a stunning dish - some prep and planning required but not at all taxing if you enjoy an afternoon of cooking. I didn't have the cider so I used apple juice and then added some cider vinegar when making the sauce to balance the acidity. This will become a go-to dish in our house. I'd love to adapt to a slow-cooker version!
    Reply
  • herbalderm
    24 FEB, 2009
    Suggestions for using slow cooker for this recipe?
    Reply
  • rdituro
    7 NOV, 2008
    I did make this tonight and it was incredible. I did substitute for Hard Cider. I used 2 cups of regular apple cider, 1 bottle of pumpkin beer, and about 1 ounce of apple cider vinegar. I also used baby potatoes(my husband must have potatoes). I also used a bigger piece of meat so you would probably have to adjust the liquids down a little. Bottom line is it came out beautifully. Great meal for a fall or winter day.
    Reply
  • LemonVerbena
    6 NOV, 2008
    I have cooked my own version of this quite often. I agree that the cost of hard cider can really add up -- try using one small bottle of hard cider and the rest good quality broth, or even half regular (non-filtered) apple cider and the rest broth. The non-alcohol versions can be brighteded up at the end with the addition of a splash of apple cider vinegar to the sauce.
    Reply
  • angiec60
    6 NOV, 2008
    This recipe looks delicious, but not very economical. Pork shoulder is cheap enough, but hard cider more than makes up for the savings. Can all chicken stock be used for the braising liquid?
    Reply

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