Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Dish
Cuisine Modern Australian
Servings 8


  • 2 kg pork shoulder
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 large yellow onions halved, thinly sliced
  • 1/4 cup brandy
  • 1 in large Granny Smith apple peeled, cut1/2-inch cubes
  • 2 garlic cloves chopped
  • 1 tablespoon teaspoon dried thyme or 1fresh thyme
  • 1 cup apple cider
  • 1 cup chicken stock
  • 1 tablespoon Dijon mustard
  • Rocket or watercress to serve
  • Cauliflower or Celeriac Puree to serve


  • Preheat oven to 220c.
  • Pat the pork dry and season with salt and pepper. Heat oil in a large oven-proof pot or Dutch oven with a lid. Brown pork on all sides, turning with tongs, 6-8 minutes per side.
  • Transfer pork to plate. Pour off excess fat from pot. Add onion and 1 teaspoon salt. Sauté over medium heat, stirring occasionally, until onions are very soft ad deep golden brown, 18-20 minutes.
  • Add brandy and stir to deglaze pan.
  • Add apple, garlic and thyme. Cook, stirring, 30 seconds.
  • Return pork to pot, nestling it down in the onions. Add cider and chicken stock.
  • Cover pot and place in oven. Reduce heat to 160c. Braise until meat is very tender, 2 1/2-3 hours. Return pot to cooktop. Transfer pork to a cutting board.
  • Boil onion and apples until thickened and liquid slightly reduced, 1-2 minutes. Stir in mustard. Season to taste with salt and pepper.
  • Cut pork in serving pieces and arrange on serving platter or individual dinner plates.
  • Spoon onion apple confit over and around the meat.
  • Serve with a lightly dressed rocket or watercress salad.
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Posted on Categories Pork