Pork Shoulder Braised with Apples

Pork braised before the apple part is done. This picture will have to do instead of a picture of my plate.

There was a concern we'd not have a main course for an apple-themed potluck at work, so I was voted to bring it. I decided to do a pork roast. Pork and apples, I already knew that was a win; when I came across this recipe it was essentially a sure thing. Also, I thought it would be easy to adapt for reheating in a crock pot.

Pork Shoulder Braised with Apples
adapted from Epicurious
click to print

1 tbsp vegetable oil
4 oz thick-cut bacon, cut into 1/2-inch pieces
1 tbsp unsalted butter
5 lbs boneless pork shoulder, cut into 6 pieces
Kosher salt
freshly ground black pepper
1 small onion, thinly sliced
1/3 c Calvados or other apple-flavored brandy
1 1/4 c apple cider, preferably fresh
2 tbsp apple cider vinegar
3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)
1/2 tsp Dijon mustard
fresh chives, chopped

Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy pot over medium heat.


Add bacon and cook, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.


Increase heat to medium-high. Add butter to pot with drippings.


Season pork shoulder with salt and pepper.


Working in batches, cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a platter.

This took a total of 30 minutes.

Drain all but a couple tablespoons of fat from the Dutch oven.

If you trimmed the fat or just had little fat on your shoulder you might not have to do this. I'd left all the fat on mine.

Add onion to pot and cook, stirring often, until onions begin to soften, about 4 minutes.

My onions were softened in less than two minutes.

Remove pot from heat; add Calvados and stir, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute.


Add apple cider and 2 tablespoons vinegar. Bring to a simmer.


Return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered).


Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours.


Using tongs, transfer pork to a Crock Pot insert.


Skim fat from cooking liquid (or use a fat separator).


Place pot over medium heat and bring liquid to a simmer.


Stir in reserved bacon.


Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.


Stir Dijon mustard into sauce; season with salt, pepper, and more vinegar, if desired.


Pour sauce with apples over pork on platter.

Or if you're taking it to work the next day, pour the sauce and apples over pork in a Crock Pot insert. Cool and refrigerate. Reheat in advance of the potluck.


Sprinkle with chives when serving.


And I was right. The pork was perfect for the potluck; there wasn't any leftover. It was perfectly tender and sweetened by the apples. I did wish the apples had a slightly firmer texture, as they ended up very soft after cooking and reheating. Maybe that's because I used Galas instead of the recommended Pink Lady or Honeycrisp. Still though, glad I did it!

Cost:

• vegetable oil: $0.06
• thick-cut bacon: $1.16
• unsalted butter: $0.05
• boneless pork shoulder: $15.76
• onion: $0.31
• Calvados: $3.78
• apple cider: $0.39
• apple cider vinegar: $0.04
• apples: $1.13
• Dijon mustard: $0.08
• fresh chives: $2.49

Total: $25.25 or about $4.21 for each of what is supposed to be six huge servings.

Pineapple Bundt Cake with Pineapple Syrup, Gluten-Free

I said I'd make a gluten-free option to share with some special peeps. Unlike last time, I followed the recipe all the way through, brushing the cake with syrup.

Pineapple Bundt Cake with Pineapple Syrup, Gluten-Free
adapted from Week of Menus
click to print

3 c Pamela's Artisan Flour Blend
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c unsalted butter, softened
1 3/4 and 1/3 c sugar, divided
4 large eggs, room temperature
2 tsp vanilla extract
1/2 c sour cream
1/2 c buttermilk
1 1/2 c diced fresh pineapple
2/3 c fresh pineapple puree (use a blender and puree until fairly smooth)
2 tbsp water

Place rack in center of oven, and preheat oven to 350°F. Grease and lightly flour inside of 10-inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl.


Mix together sour cream and buttermilk mixture.


Beat the butter at medium speed until creamy, about 2 minutes.


Add sugar and beat at medium-high speed until the mixture is light in texture and color, about 2-3 minutes.


Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary.



Beat in vanilla.


At low speed, add flour mixture in three additions, alternating with sour cream mixture.




Using a spatula, carefully fold in diced pineapple, incorporating it into the batter.


Carefully spoon batter into bundt pan.


Bake cake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.


Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.

I really liked the appearance of the cake when it came out of the oven. It's almost a shame bundt cakes are flipped over for serving.

Meanwhile, prepare syrup by combining pineapple puree, 1/3 c sugar, and water in a small non-reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove from heat.


Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.



This cake won rave reviews from both celiacs and non, an example of each, respectively:

"Very good, Cook! I really only taste pineapple in the middle of the cake or when I eat the bits of real pineapple so it could be a little stronger but I LOVE the texture, how it’s still moist and soft!!!!!! I had to eat a second piece just to confirm my findings J."

"WOW!!! Sorry to advise you that your decision to be a part time baker is a big mistake!!! You should really consider it full time you rock!!! The consistency and flavor are amazing!!!"

If I didn't know better, I'd think everyone was just glad I brought something that wasn't pumpkin flavored. This cake really is exceptional; hats off to Week of Menus!

Cost:

• Pamela's Artisan Flour Blend: $3
• butter: $1.08
• sugar: $0.53
• eggs: $1.21
• vanilla extract: $0.16
• sour cream: $0.35
• buttermilk: $0.35
• pineapple: $3.27

TOTAL: $9.95 or about $0.83 for each of 12 wonderful servings.