When it gets cold outside, it is good to have something you can throw in a pot while you are working or in my case, reading a good book, since I tend to make this on the weekend. My mom used to make these kinds of items when I was growing up and it is basically the epitome of comfort food. They sell pork shoulders in huge 10-pound packs where I live, so I usually only use half and save the rest for carnitas that I use for tacos. I like to serve it on plates with crusty bread and a side of green beans and braised red cabbage. It's not the most beautiful dish, but it tastes wonderful! Crème fraiche can be found in most grocery stores. It is a rich version of sour cream that is much thicker and it’s delicious!
Ingredients
1 pork shoulder (4 lb.), trimmed and cut into 3- to 4-inch pieces
Sea salt
2 tbsp. olive oil
2 small onions, chopped
About 3 tbsps. thyme
1 large fresh bay leaf
1 tbsp. juniper berries
Freshly ground black pepper
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 bottles (12 oz. each) hard cider or 24 oz of Riesling wine
3/4 cup crème fraîche
1/4 cup chopped Italian parsley
Preheat the oven to 325.
Pat the pork dry with paper towels; season liberally all over with salt. In a large Dutch oven, heat the oil over medium-high. Add the pork and cook until browned on all sides. Transfer the pork to a platter to rest.
Add the onions, thyme, bay leaf, and juniper berries to the Dutch oven. Season with salt and pepper and cook, stirring often, until the onions start to soften, about 3 minutes. Add the vinegar and cook, stirring often, until it evaporates, about 1 minute. Stir in the Worcestershire and cider.
Add the pork back to the pot. Cover and braise until the meat is fork-tender, about 2 1/2 hours. Transfer the pork to a plate and tent with foil to keep warm.
Put the Dutch oven back on the stovetop and bring the juices to a simmer over medium heat. Simmer until the juices are reduced by half, 8 to 10 minutes. Whisk in the crème fraîche, add the pork to the sauce, and reduce the heat to low. Simmer until the sauce thickens, about 10 minutes more. Remove the bay leaf. Serve the pork on a platter to serve and top with chopped parsley.
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