by Jess Thomson
Serves 6 | Prep time: 45 minutes
from Edible Seattle Fall 2008
Serve tender slices of braised pork as is, or over a bed of mashed potatoes or couscous, which will sop up the sweet, rich braising liquid.
2 tablespoons all-purpose flour
Salt and freshly ground pepper
1 (2.75-pound) tied pork shoulder roast, netting or string intact
1 tablespoon peanut or vegetable oil, plus more, if needed
1 tablespoon olive oil
2 medium leeks, halved lengthwise and cut into half moons
2 cloves garlic, finely chopped
1/2 pound small yellow pearl onions, peeled*
1 tablespoon chopped fresh thyme
3 to 4 cups hard apple cider
1 tart apple, peeled and cubed
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
Preheat the oven to 325 degrees.
Heat a large, heavy, ovenproof soup pot or Dutch oven (with a tight-fitting lid) over medium-high heat. Place the flour on a small plate. Season the flour liberally with salt and pepper. Pat the pork dry, then coat it on all sides with the flour mixture.
When the pot is hot, add the peanut oil, and sear the pork (leaving the string on) until nicely browned on all sides, about 3 to 4 minutes per side. Transfer the pork to a plate, and carefully wipe the pot clean with paper towels. Reduce the heat to medium.
Add the olive oil to the pot, then the leeks, and cook, stirring, for 3 minutes. Add the garlic, peeled onions, and thyme, and season with salt and pepper. Cook and stir for 2 minutes, then nestle the pork in between the vegetables. Add apple cider until it comes about halfway up the side of the pork, cover the pot, and transfer it to the oven. Braise for 1 hour, then turn the pork over, add the chopped apples, and braise for another hour or so, until the pork yields completely when poked with a skewer.
Transfer the pork to a platter, cover with foil, and let rest. Meanwhile, return the braising liquid to the stovetop, and simmer for 15 minutes, until considerably thickened. Stir in the mustard, then season to taste with salt and pepper. Stir in the parsley.
Remove the strings from the pork, slice it, and serve immediately, topped with apples, vegetables, and braising liquid.
*To peel onions, trim off the root strings with a small knife, and score the bottom of the onion with a small “x.” Cook in boiling water for 2 minutes, then refresh under cold water, and peel.
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