Savory Slow-Cooked Pork in Cider with Apples and Shallots
Experience the rich flavors of France with this delectable slow-cooked pork dish. Tender chunks of pork shoulder are infused with the sweetness of apples and the subtle pungency of shallots, all simmered in a fragrant apple cider sauce. Enhanced by a touch of crème fraîche and a splash of Calvados or brandy, this recipe is a perfect blend of flavors that always leaves guests asking for seconds. Ideal for special occasions or family gatherings, it's not just a meal; it’s a tradition in our Chambres d'Hôtes. Serve alongside fluffy mashed potatoes or spiced red cabbage for a comforting feast everyone will adore! With ease of preparation and the option to make it ahead of time, this dish is perfect for any day of the week, especially eager requests from loved ones, like my daughter after returning from university.
N/A
Servings
320
Calories
14
Ingredients
Ingredients
Pork Shoulder
3 lbs (Trimmed of fat and cubed)
Apples
4-6 (Cored and halved)
Shallots
1.5 lbs (Peeled)
Balsamic Vinegar
1 tablespoon (N/A)
Butter
2 ounces (N/A)
Olive Oil
1 fluid ounce (N/A)
Sweet Apple Cider
0.5 pint (N/A)
Apple Cider Vinegar
2 tablespoons (N/A)
Crème Fraîche
6 ounces (N/A)
Chicken Stock
0.25 pint (Thickened)
Fresh Thyme
to taste or 2 teaspoons dried thyme (N/A)
Salt
to taste (N/A)
Black Pepper
to taste (N/A)
Calvados or Brandy
1-2 tablespoons (N/A)
Instructions
1
Start by trimming the pork shoulder of any thick fat and cutting it into large cubes (approximately 4 inches in size) to ensure tenderness during cooking.
2
Peel all shallots and core and halve the apples, setting them aside.
3
Turn your crockpot on to High. In a large mixing jug, combine the apple cider, apple cider vinegar, crème fraîche, salt, pepper, thyme, and thickened chicken stock. Mix until smooth and pour the mixture into the crockpot along with the cored apple halves, then close the lid.
4
Heat half of the butter and half of the olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the shallots, browning them in batches until they achieve a deep caramelized color on the outside while still remaining tender inside. Remove the shallots from the pan, increase the heat, and deglaze the skillet with balsamic vinegar, stirring briskly to coat the shallots. Add the shallots back into the crockpot.
5
Using the same skillet, add the remaining butter and oil, allowing them to heat up. Add the pork cubes in batches, searing them until well-browned on all sides to lock in the juices. Once each batch is browned, transfer the pork to the crockpot.
6
After adding all the pork to the crockpot, stir all the ingredients together carefully. If using fresh thyme, place 4 large sprigs on top for added flavor.
7
Cover the crockpot and cook on High for 6 to 10 hours, allowing the flavors to permeate the meat.
8
Just before serving, pour in Calvados (or brandy) and mix well to incorporate. Serve each plate with 2-3 pieces of pork, a halved cooked apple, and 1-2 shallots, garnished with a dollop of crème fraîche and a sprig of thyme or a fresh apple slice.
9
Transfer any remaining sauce to a gravy boat for serving.
Nutrition Information
17g
Fat
15g
Carbs
21g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is 3 lbs of pork shoulder, trimmed of fat and cut into cubes.
How should the pork shoulder be prepared?
It should be trimmed of thick fat and cut into large cubes approximately 4 inches in size.
How many shallots are required for this dish?
The recipe calls for 1.5 lbs of peeled shallots.
What type of apples are used and how are they prepared?
The recipe uses 4-6 apples that are cored and halved.
What is the recommended cooking time in the crockpot?
The dish should be cooked on High for 6 to 10 hours.
Can I use dried thyme instead of fresh thyme?
Yes, you can use 2 teaspoons of dried thyme as a substitute for fresh thyme.
What setting should I use on my crockpot?
The crockpot should be set to the High setting.
What ingredients make up the sauce mixture?
The sauce mixture consists of apple cider, apple cider vinegar, crème fraîche, salt, pepper, thyme, and thickened chicken stock.
Why are the shallots browned in balsamic vinegar?
The shallots are browned to achieve caramelization, and the balsamic vinegar is used to deglaze the pan and coat them for extra flavor.
Is searing the pork necessary?
Yes, the pork cubes should be seared in batches until well-browned to lock in the juices.
When should the Calvados or brandy be added?
The Calvados or brandy should be stirred in just before serving.
What are the suggested side dishes for this meal?
It is recommended to serve this dish with fluffy mashed potatoes or spiced red cabbage.
How many calories are in one serving?
There are approximately 320 calories per serving.
What is the fat content per serving?
The fat content is 17g per serving.
How much protein does this dish provide?
This dish provides 21g of protein per serving.
How much carbohydrate is in this recipe?
Each serving contains 15g of carbohydrates.
Can this dish be made ahead of time?
Yes, it is noted as being easy to prepare and can be made ahead of time.
How much apple cider is needed?
The recipe requires 0.5 pint of sweet apple cider.
What type of stock is used in the sauce?
The recipe uses 0.25 pint of thickened chicken stock.
How is the dish garnished before serving?
Garnish with a dollop of crème fraîche and a sprig of thyme or a fresh apple slice.
What is the purpose of the apple cider vinegar?
It is mixed into the cooking liquid to add acidity and complement the sweetness of the cider and apples.
How much crème fraîche is needed for the recipe?
The recipe requires 6 ounces of crème fraîche for the sauce.
What should I do with the extra sauce?
Transfer any remaining sauce to a gravy boat to be served alongside the dish.
Is this a traditional French dish?
Yes, it is described as a tradition in French Chambres d'Hôtes featuring French flavors like Calvados and crème fraîche.
How much butter and oil are used for browning?
The recipe uses 2 ounces of butter and 1 fluid ounce of olive oil.
How many total ingredients are in this recipe?
There are 14 ingredients listed in the recipe.
Can I substitute the Calvados?
Yes, you can use brandy if Calvados is not available.
What is the texture of the pork after cooking?
The slow-cooking process ensures the chunks of pork shoulder become tender.
How many shallots should be served per plate?
It is recommended to serve 1-2 shallots per plate.
Does the recipe include balsamic vinegar?
Yes, 1 tablespoon of balsamic vinegar is used to deglaze the shallots.