Apple Juice Braised Pork Shoulder

Ingredients

• 1¼ kg pork shoulder, tied
• 5 dl apple juice
• 2 apple, cored and quartered
• 2 onion, quartered
• 3 garlic, crushed
• 1 tsp caraway seeds
• 2 tbsp vegetable oil
• 1 tbsp wheat flour
• 2 bay leaf
• salt to taste
• black pepper to taste
• 2 dl chicken stock

Method

1. 1.

   Season the pork shoulder — Pat the pork shoulder dry and season all over with salt, black pepper, and caraway seeds.

2. 2.

   Sear the pork shoulder — Heat the vegetable oil in a large oven-safe pot over high heat and sear the pork on all sides until deeply browned, about 8 minutes total.

3. 3.

   Sauté onion and apple — Remove the pork and set aside. Add the onion, apple, and garlic to the pot and sauté for 3 minutes until lightly softened.

4. 4.

   Deglaze with apple juice — Stir in the flour and cook for 1 minute, then pour in the apple juice and chicken stock, scraping up any browned bits from the bottom of the pot.

5. 5.

   Braise the pork shoulder — Return the pork to the pot, add the bay leaves, cover, and braise in a 160°C (320°F) oven for 1 hour 30 minutes, turning once halfway through, until fork-tender.

6. 6.

   Reduce the braising liquid — Transfer the pork to a board and rest for 10 minutes. Strain the braising liquid into a saucepan and simmer over medium heat for 5 minutes until slightly thickened; season with salt and pepper.

7. 7.

   Slice and serve with gravy — Slice the pork and serve with the apple juice gravy spooned over the top.