Description
A hearty, slow-cooked braise featuring tender pork shoulder and tart Granny Smith apples in a savory herbal gravy.
Ingredients
Scale
- 2 lbs Pork Shoulder, cubed
- 3 Granny Smith Apples, chopped
- 1 large Onion, sliced
- 2 cups Chicken Stock
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Flour
- 5–6 Fresh Sage leaves
- Salt and Black Pepper to taste
- 2 tbsp Vegetable Oil
Instructions
- Preheat oven to 325F.
- Brown pork cubes in oil over medium-high heat until golden; remove meat from pot.
- Sauté onions in the same pot until translucent.
- Stir in flour and cook for 2 minutes to create a roux.
- Gradually whisk in chicken stock and apple cider vinegar.
- Return pork to the pot and add apples and sage.
- Cover with a lid and bake for 2.5 hours until pork is tender.
- Prep Time: 25 minutes
- Cook Time: 160 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French-Country