Cider Braised Pork

“Slow braising the pork shoulder creates the ultimate comfort dish.  The tender pork and acidity of the tomato sauce is a perfect complement to our spicy Syrah.”

Tim Gleadall, AVV Culinary Director & Chef

Serves 6

3lb Pork Shoulder cut into 1” cubes
2 Large onions diced
4 Large Carrots diced
3 Cloves of garlic minced
8 Strips of quality bacon cut into batons
1 20oz can Crushed Tomatoes
1 Small can Tomato paste
1 Pint Stout Beer
16oz Apple Cider
1/4 Cup Flour
1 Tbsp Dried Thyme
¼ Cup chopped Parsley

Method of Preparation:
Preheat oven to 300˚. Bring a Dutch oven to medium heat and add the bacon batons; cook until just crispy.

Add pork to bacon and increase heat to medium-high. Brown pork on all sides; the reduce heat to low and add onions. Stir to incorporate onions, then sprinkle flour over the mixture and stir until slight paste forms.

With the heat still at the low setting, add garlic, stout, crushed tomatoes, tomato paste, apple cider and stir until all ingredients are well combined. Bring mixture to a boil. Place lid on Dutch oven and move to the center rack of a 300-degree oven for 2 1/2 to 3 hours.

Remove from oven and stir. Serve over creamy Polenta or extra-wide egg noodles. Garnish with chopped parsley.