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Welcome to Cider Infused Food creations
Apple Cider Braised Pork Shoulder 4hr 5min · 6 servings This Apple Cider Braised Pork Shoulder is an easy one-pot dinner recipe that is so cozy and perfect for the fall months. Tender pork cooked low and slow in a bath of fresh apple cider, onions, apples, and fresh herbs.
Ingredients
Meat
- • 4 lb Pork shoulder roast or boston butt roast
Produce
- • 2 Apples, firm and slightly tart wedges
- • 1 tbsp Dehydrated minced onion
- • 1 head Garlic
- • 1 Red onion, slices thick
- • 3 Rosemary, sprigs
- • 4 Thyme, sprigs
Canned Goods
- • 2 cups Chicken stock or broth
Condiments
- • 2 tbsp Dijon mustard
Baking & Spices
- • 1 Black pepper, freshly cracked
- • 1 Kosher salt
Oils & Vinegars
- • 2 cups Apple cider* ((not apple cider vinegar)), fresh
- • 2 tbsp Neutral oil
INSTRUCTIONS
- Preheat an oven to 325 F.
- Start by trimming the pork of excess fat, if there are large fat caps. Cut the pork into 4 large pieces, or leave it whole if it's bone-in.
- Pat the pork pieces dry with a paper towel and season liberally all over with kosher salt and pepper.
- Heat the oil in a large dutch oven over medium-high heat. Once the oil is hot, arrange the pork in a single layer. Sear for 4-5 minutes per side until the pork is deeply browned. Repeat on all sides. Depending on the size of your dutch oven, you may need to do this in batches.
- While the pork is searing, whisk together the cider, stock or broth, dijon, and dehydrated minced onion together and set aside. Use kitchen twine to tie the rosemary and thyme together in a small bundle.
- Once the pork is browned all over, pour in the braising liquid. Arrange the herbs and garlic head in the pot with the pork, cover and place in the oven.
- Braise for 3 hours or so (start checking at 2 and a half hours for boneless), flipping the pork halfway through. Once the pork is just shy of fork tender, remove the pork from the oven and arrange the onions and apples around the pork. Cover and return to the oven for another 30-45 minutes. The pork should be very tender at this point.
- Remove the pork from the oven and let it rest in the braising liquid for 30 minutes before serving. Squeeze the garlic cloves out of the husk into the broth or onto the pork. Season braising liquid to taste with salt and pepper. Serve the juices spooned over the pork, apples, and onions.
Instant Pot or Pressure Cooker – Follow the recipe as written, using the saute function on your instant pot. Let the pan get nice and hot before searing the pork using the ‘high’ setting for saute. Add the broth mixture, garlic, and herbs to the pot. Set the Instant Pot to ‘pressure cook’ for 60 minutes, with natural release. After the lid has released, add the onions and apples and set to ‘pressure cook’ on high for 5 minutes using a quick release.
Slow Cooker – Use another pan or pot to sear the pork before adding it to the slow cooker. Seriously, don’t skip this step because it adds SO much flavor! Once the pork is seared, add it to the slow cooker and pour the braising liquid over the top. Add the onions, apples, and fresh herbs. Cover and cook on high for 4-5 hours, or low for 7-8 hours.
Apple Cider Glazed Chicken 50min · 4 servings This Apple Cider Glazed Chicken is a delightful fusion of sweet and savory flavors, perfect for a cozy family dinner. The dish features juicy chicken pieces roasted to perfection and coated with a luscious apple cider glaze. The glaze, made with apple cider, honey, and warm spices, brings a touch of autumn to your plate any time of the year.
Ingredients
Meat
- • 4 Chicken breasts or thighs, bone-in skin-on
Produce
- • 2 cloves Garlic
- • 1 Root vegetables, Roasted
- • 1 tsp Rosemary, dried
- • 1 Sage, Fresh leaves
- • 1 tsp Thyme, dried
- • 1 Thyme, Fresh sprigs
Condiments
- • 2 tbsp Dijon mustard
- • 1/4 cup Honey
Baking & Spices
- • 1/4 tsp Cinnamon, ground
- • 1/8 tsp Nutmeg, ground
- • 1 pinch Red pepper flakes
- • 1 Salt and freshly ground black pepper
Oils & Vinegars
- • 2 tbsp Apple cider vinegar
- • 2 tbsp Olive oil
Nuts & Seeds
- • 1 Green beans with almonds
Drinks
- • 2 cups Apple cider
Frozen
- • 1 Wild rice pilaf
INSTRUCTIONS:
Preparing the Apple Cider Glaze
- In a medium saucepan, combine apple cider, honey, apple cider vinegar, Dijon mustard, minced garlic, cinnamon, and nutmeg.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to medium-low and simmer for about 20-25 minutes, or until the glaze has reduced by half and thickened enough to coat the back of a spoon.
- Taste and adjust seasoning if needed. Add more honey for sweetness or vinegar for tanginess.
Cooking Techniques for Juicy Glazed Chicken
- Preheat your oven to 375°F (190°C).
- Pat the chicken pieces dry with paper towels. This helps achieve crispy skin!
- Season the chicken generously with salt, pepper, dried thyme, and rosemary.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Once hot, add the chicken skin-side down and cook for 5-7 minutes until golden brown.
- Flip the chicken and transfer the skillet to the preheated oven.
- Roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- During the last 10 minutes of cooking, brush the chicken with the apple cider glaze every 3-4 minutes.
- For extra caramelization, broil for 1-2 minutes at the end, watching carefully to prevent burning.
- Let the chicken rest for 5 minutes before serving.
Apple Cider Braised Pork Chops Get ready to fall for these pork chops 🍎🍁 Our Apple Cider Braised Pork Chops are like a cozy sweater for your taste buds 🍽️
- 3 Thomas Farms Boneless Pork Chops
- Salt & black pepper
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons butter
- 1 large sweet onion, sliced
- 2 honeycrisp or gala apples, sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup apple cider
- ½ cup white wine or chicken broth
- 2 sprigs fresh rosemary leaves
Instructions
- Begin by seasoning the pork with salt and black pepper.
- Heat oil in a skillet over medium-high heat until hot.
- Hold the each pork chop fat side down with tongs in the oil for about 30 seconds to render the fat. Turn the heat down to medium. Lay the chops flat and cook for 3 minutes, flip and cook for another 2-3 minutes. Remove and set aside.
- Add butter to the pan and once melted, add the sliced onion and apples to the pan. Season with ½ teaspoon salt and black pepper.
- Sauté for about 5 minutes until softened. Add in the garlic and cook for 1 minute.
- Stir in the mustard, honey, apple cider and white wine/broth and rosemary. Simmer for 10 minutes until the sauce has reduced. Add the pork chops back to the pot, turn the heat to low and simmer for another 2-3 minutes. The sauce will continue to thicken as it cools.
- Serve the pork chops topped with the sauce and your favorite sides.