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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Apple Cider Sage Braised Pork

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Apple Cider Sage Braised Pork Empty Apple Cider Sage Braised Pork

    Post by Lobo Fri 10 Feb 2017, 9:07 pm

    Apple Cider Sage Braised Pork Img25l
    Apple Cider Sage Braised Pork
    ★★★★★ ★★★★★

    Prep Time: 15 minutes
    Cook Time: 310 minutes
    Servings: 6 to 8
    Apple cider, brandy and sage add deep savory flavor to a pork roast in this autumnal dish made with one of our signature braising sauces. It is equally easy to make in a slow cooker or a Dutch oven.


    Ingredients:


    • 3- to 3 1/2-lb. (1.5- to 1.75-kg) boneless pork shoulder roast
    • Kosher salt and freshly ground pepper
    • 2 Tbs. vegetable oil
    • 1 jar (24.5 oz./695 g) apple cider sage braising sauce
    • 2 apples, cored and quartered

    Directions:

    Season the pork with salt and pepper.

    Slow-cooker method: In the stovetop-safe insert of a slow cooker or Dutch oven over medium-heat, warm the oil. Brown the pork on all sides, about 10 minutes total. Transfer the pork to a slow-cooker insert, if necessary, and add the braising sauce. Cover and cook on high until the meat is fork-tender, about 5 hours. About 30 minutes before the meat is done, add the apples to the slow cooker, re-cover and continue cooking until done.

    Oven method: Preheat an oven to 350°F (180°C). In a Dutch oven over medium-high heat, warm the oil. Brown the pork on all sides, about 10 minutes total. Add the braising sauce and 1 cup (8 fl. oz./250 ml) water and bring to a simmer. Cover the pot tightly with aluminum foil, then cover with the lid. Transfer to the oven and cook until the meat is fork-tender, about 4 hours, turning the roast halfway through the cooking time. About 30 minutes before the meat is done, add the apples to the pot, re-cover and continue cooking until done.

    Transfer the pork to a carving board and let rest 10 minutes. Carve into slices and arrange on a platter. Skim the fat off the sauce and serve with the sauce and apples spooned on top of the pork. Serves 6 to 8.

    Williams-Sonoma Test Kitchen
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