Recipe by Rachael Ray
This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.
- 6 to 8Servings
- 1 boneless pork shoulder (3 to 4 lb.), trimmed and cut into 3- to 4-inch pieces
- 2 tbsp. olive or vegetable oil
- 2 onions, chopped
- About 1/4 cup (combined) fresh sage and thyme leaves, chopped
- 1 large fresh bay leaf
- 1 tbsp. juniper berries (optional)
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 2 bottles (12 oz. each) hard cider
- 3/4 cup crème fraîche or heavy cream
- Garlicky Mashed Potatoes & Parsnips
- 1/2 cup finely chopped fresh chives
1. Preheat the oven to 300°.
2. Bring the pork to room temperature and pat dry with paper towels; season liberally all over with salt. In a large Dutch oven, heat the oil, two turns of the pan, over medium-high. Add the pork and cook until browned on all sides. Transfer the pork to a platter or baking sheet.
3. Add the onions, herbs, bay leaf, and juniper berries, if using, to the Dutch oven. Season with salt and pepper and cook, stirring often, until the onions start to soften, about 3 minutes. Add the vinegar and cook, stirring often, until it evaporates, about 1 minute. Stir in the Worcestershire and cider.
4. Add the pork back to the pot. Cover and braise until the meat is fork-tender, about 2 1/2 hours. Transfer the pork to a plate and tent with foil to keep warm.
5. Put the Dutch oven back on the stovetop and bring the juices to a simmer over medium heat. Simmer until the juices are reduced by half, 8 to 10 minutes. Whisk in the crème fraîche, add the pork to the sauce, and reduce the heat to low. Simmer until the sauce thickens, about 10 minutes more. Remove the bay leaf. Serve the pork on top of the Garlicky Mashed Potatoes & Parsnips. Top with the chives.
Serve with the mashed potatoes and parsnips, or with wide egg noodles tossed with butter, dill, and parsley.