Featured Recipe

Featured Chef Rachel Going’s
Cider-Braised Pork Shoulder

Cider-Braised Pork Shoulder


3 1/2 lbs pork shoulder
2 Tbsp oil
1 Tbsp salt
1 Tbsp butter
2 tsp black pepper
1 large onion, sliced
2 cloves garlic, minced
5 cups cider
4 cups chicken stock
2 sprigs of thyme
1/2 sprig rosemary
8 leaves sage
Pinch of nutmeg
1/4 tsp cinnamon
1 strip orange zest

Heat oil on high. Season meat on all sides. Sear pork on all sides. Remove from pot. Add onions and sauté until soft and beginning to caramelize. Add meat back to pot. Add the rest of the ingredients and bring to a simmer.

Cover and braise in a 300 degree oven for 2.5 hours, or until meat is falling apart. When finished, remove meat from the pot and allow to cool enough that you can handle it. Return pot to a high flame and reduce braising liquid by half.

Strain through a fine mesh sieve, and adjust seasoning to taste. Shred meat into big chunks.

In a separate pan, melt about a tablespoon of butter mixed with 1 tablespoon of oil. In batches, sear the pork chunks until they are crispy, add about a half cup of the sauce per batch, continuing until all meat has been seared. Serve immediately.