Cider-Braised Pork Shoulder - Pork Stewed in a Creamy Apple Cider Sauce
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- Опубликовано: 28 сен 2024
- Learn how to make a Cider-Braised Pork Shoulder Recipe! Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Pork Shoulder Stewed in a Creamy Apple Cider Sauce!
![DDG & G Herbo - Nosey [Official Video]](http://i.ytimg.com/vi/I9Ra0Zc2NlQ/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/260735/Cider-Braised-Pork-Shoulder/
I wish he had a cook book
“Preferably from France”?!?!?!?! Preferably from Somerset in England!😡
You prolly dont care but does anyone know of a method to log back into an instagram account??
I was dumb lost the account password. I appreciate any tricks you can give me
@Maximus Landen Instablaster =)
@Archer Samson i really appreciate your reply. I got to the site on google and I'm trying it out atm.
I see it takes quite some time so I will get back to you later when my account password hopefully is recovered.
That magic moment when you've watched so many of his recipes you can predict what step/ingredient comes next because that's what you'd do. Chef John has taught me more about cooking in the past year than I have ever learned prior. He is the Socrates of keeping my stomach pleased
judging by that last line, it seems cooking is not the only thing you picked up from him
In that case whatever you do, don't follow his recipe for hemlock.
Made this many times over the past 3 years, it has become a family favorite - my kids actually request this! easy to prepare, fantastic results!
This was my first chef John dish I ever made and it has been my signature dish for my family; they request it on big occasions. They now recognize the Food Wishes jingle. I had no idea what I was doing, but this was a complete knock out. Thanks Chef John.
Just finished cooking this and it's a really great recipe. I reduced my sauce down a lot, to the point where it was basically a gravy. You get a great balance of sweetness from the cider and earthy savoriness from all the sage. And that little bit of vinegar not only reigns in the sweet cider but the acidity helps marinate the pork. I paired it with some butternut squash I roasted in dill and pepper. Thanks Chef John!
I know a couple people who panic when their roast type cuts go really firm and they think they're overcooking it so they stop, not realizing you must go far, far beyond that point to reach succulence. O, ye of little faith.
Jena Chamlee lol, cute
You know what you must do.
True! when I was in my 20s...and there wasn't any internet for quick access info...it would scare me too! Now I'm 60! Wish we had the internet when I was just married to teach me to cook...I had to learn through books...trial and error! This is a lot more fun : )
Trying this recipe tonight. It’s been cooking a couple hours and has made the house smell so good. I’m serving mine over rice.
I made this tonight. Took about 5 hours.
My sauce was much lighter than yours and I added a bit more heavy whipping cream than a splash ( didn't have time to make creme fraiche) but it still turned out amazing.
Instant classic.
I just love your channel so much! I always learn something, and your commentary cracks me up. Well done!!
Yes, I was trolling British cider lovers. Sorry.
You are forgiven.
Why I oughta! Lol ;-)
Ooh you! Fair play though, totally had me 😄
Food Wishes hahahaha, he has realized his mistake!
Can this work for beef?
It took me awhile to appreciate Chef John's delivery. But like all good things, that take time and thinking, acquiring a taste for the unusual develops an appreciation that takes you to that other level of taste that goes beyond the surface, enhancing the experience, be it for food or humour.
Chef John's delivery is why I'm here and why I stay. No better way to learn than through humor and good cooking advice! Cheers!
I made it! It was amazing. I was slightly surprised that such a short list of ingredients would result in such a nice taste profile. Thanks for the recipe, I'm sure I'll make it many times in the future!
Looks ultra-yum! I also admire that freakishly small ladle.
Jeanette Waverly lmao
No doubt came in the same set as the freakishly small spoon.
Made this for dinner last night, and it was delicious! I had to substitute the hard cider for beer and it still was amazing. Thank you always for your recipes!
Normally I prefer to make Asian food at home, since I have celiac disease and can’t eat most of it at restaurants because of the gluten in the soy sauce. However, I just moved to Germany and couldn’t find an Asian store in my area! I love cooking and it makes me feel comfortable and at home, especially in such a new place. I ended up making this with German Apfelwein (Apple Wine, or cider) and it came out amazingly! I didn’t know the German word for Creme fraishe so I ended up using Frischkäse (literally fresh cheese in German), and now I know what they call cream cheese over here! It still worked great, but I think that goes without saying. Thank you, Chef John, you helped me feel more at home as I started this chapter of my life! You and your content is truly a wish come true! Much love from Bavaria!
Made this and it was delish, I did add in 2 honey crisp apples peeled and quartered 30 minutes before it was done and served the pork over brown butter spatzle it was a top 10 for this chef.
This has become one of my all time favorite recipes.
I love late nights with Chef John.
PERFECT meal the night before Thanksgiving when you're surrounded by freshly baked pies and sides for the next day! Certainly a treat!
I made this tonight for a couple friends, along with the spaetzle. It was incredibly good - take the time to make it, it's worth it. For the spaetzle, I realized the holes on my cheese grater are smaller than the one Chef John uses here. I brainstormed for other implements, tried a slotted spoon back into the bowl. That doesn't work. Eventually went with the grater and got very small bits. Still very tasty but next time I'll find something to make them a bit bigger. BTW the house still smells amazing 10 hours later.
so good Chef John, the only changes I made was to braise in a 350 oven for 3 hours instead of simmering, still removed and reduced then added a tbls of balsamic 😋
You are correct. It’s impossible for pork shoulder to not be tender. The amount of connective tissue guarantees an already decided result. I’ve cooked it in restaurants, at home, for familia, for myself and there is but a singular result, tenderness.
The hardest thing about pork shoulder is attempting to get it to the point where it stands up to plating (looks like a tenderloin steak or rib chop cut), but falls apart as soon as a utensil touches it. We had a polenta dish we did in an Italian place I worked that you could eat with a spoon. It was so satisfying to get that dish right.
I made this tonight and it was delicious! Thanks, Chef John!
I served this to my friends. This is a winner. DO NOT forget the apple cider vinegar at the end. It makes the world of difference.
A great fall recipe thanks chef John!
I tried this. It was delicious. I added pig trotters to it so it was rich and so good.
Will definitely try this braised pork. It's theraputic watching and listening to Chef John.
I’ve always wondered how many people actually cook the dishes. For a few years I’ve only been cooking chef John, but this was very very delicious. I’ve never tasted pork like that.
My heart never beats like it beats at this
Looks delicious... I usually use pork shoulder when im cooking beans..but this just makes me want to try the shoulder alone.
You are my admiration, great cooking.
You know what's weird? When chef John dies i will be sad, when i die chef John will never know and feel nothing. Weird how one sided our relationship is. Love the food though!
ArtMurder Chef John will know and make a pun that is appropriate. You are after all the best stylist of your kind of nihilist
Is your name Murder because of such thoughts? Coincidence?
Thanks again
@@74bhounds nililism
I’m sad for you and all of us
I just spent too much time reading stupid Facebook comments so I'm really glad you uploaded.
I always include the bone which makes the flavor even better.
Chef John, I'm new to your channel but love your stuff. Wasnt feeling turkey this Thanksgiving so I made this instead. Also subbed sweet potatoes instead of corn in your corn pudding recipe and tripled the maple syrup. Best Thanksgiving meal with very little prep. Thanks and hope your holidays are chill.
Congrats on being #20 on the trending list! Good for you.
This looks amazing! Going to give this a try.
“Listen to me know and believe me later.” - Hanz & Franz
This was so good. What a perfect dinner for October 1st. I did it over the spaetzle instead though. Cooking time was about 2.5 hours.
Cooking a small pork toast in Salsa Verde was the one of the best things i ever tasted.
Amazing as usual. My family enjoys all your recipes. Thanks 👍
Whew!!! I'm glad that was squash. I thought you'd be giving us the recipe later for Halloween/Fall pumpkin shrimp.
Love this channel ! Keep it up chef John !
Can't believe I've never seen this recipe on FW. Looks wonderful.
Ohhhhhhhh so good!
I will.....WILL try this one!
Greets from far away Germany....which is gettin colder day by day :)
The notification bell has the same affect on me like a dinner bell!
PavlovsdogEskovarr
looks insanely good thanks chef john
my food wish is a savoury puff pastry appetizer. I keep making your sausage rolls for my guy, as he LOVES them. Unfortunately I have never been a huge fan of sausage rolls, so I would love a little puff pastry appetizer I could make at the same time for myself!
Well done and savory looking. Thanx Chef.
Oh Chef, this is so good and tender. My friends and I are very happy. Thank you, and see you soon.
Making a batch of hard cider next week. Looking forward to trying this recipe after it ferments.
You had me at Cider Braised Pork Shoulder! Will definitely make this dish. ❤️
Making this now......house smells glorious
This has made me very hungry. Yummy!
Sublime flavor of sage, pork, cider!
You are the boss of your pork shoulder stewed in a creamy apple cider sauce! Yes! Want to learn more about Delicata squash for sure. At first I thought it could have been sautéed apples which, of course, would have paired nicely with the pork shoulder. Regardless Chef more on Delicata and other winter squash types. Very underrated vegetable.
Made this exact recipe today with exception (I used 1 teaspoon of dried sage because i could not find fresh) And it’s totally delicious. Chef johns Spätzle can stand on its own but paired with pork braised in cider its over the top. Definitely will be on my fall/winter rotation. I have yet to come across a chef john recipe thats not excellent 💪
really nice recipe. and delicata squash is the absolute best.
Great recipe and an entertaining presentation!
Sounds yummy. I’m making it this weekend. Please do the squash video, too. It is squash season, after all.
Just made this! Turned out pretty good.
I'd recommend putting a lot less apple cider vinegar in, as the vinegar flavor really seeped into the onions and potatoes I added as an extra.
The sauce came out a little more runny than Chef John's, which looked a lot creamier. Not sure what I could do to make it creamier, I added more creme fraiche than what was recommended.
It sounds like you didn't follow the step where after the pork is done cooking you reduce the sauce to your desired consistency...
I swear, every time you post a video I get into an endless cycle of cooking recipes in this channel, as soon as I get finished with one video, the next video of yours' thumbnail gets me hooked.
And damn, it's hard to get out of this cycle.
True dat!
Ok, going on next grocery list. Can't wait to drink the sauce!
Just had the billionaire frank and beans, never been a fan but Chef John's recipe is simple, quick and absolutely gonna be an added favorite to my house (I cheated in one spot and didn't use water, I used veg broth ; ) watch the vidy and you'll understand.
Chef John I love you!!!!!
pork shoulder and kosher salt... oh the irony.
The essence of Chef Johnism.
Kosher salt is not kosher. Its koshering salt
So only Jewish people use kosher salt. How dumb. Kosher salt is just salt with no other minerals i.e. crystalline salt. Maybe just call it pure salt, would that make you feel better?
@@dleodyddlek I just looked up Koshering, wow interesting process/reason. Thanks!
@@Fuckyoutube852 its a joke. get over it.
Made this tonight--per Chef John's recipe. My family and I thought it was fantastic! I'm even taking some to share at work tomorrow.
One thought I have for the people talking about doing it in a crock-pot--NO! Every piece of pork or beef that I've had from that vessel has certainly been tender to the point of falling apart, but the crock-pot has a tendency to dry the meat fibers into everlasting gobstoppers of undigestable meat strings.
Don't do it. Follow chef's instructions, and be amazed at the tender, yet juicy pork. Leave your crock-pot for chilli and cheese dips....
Id love a hard apple cider while I make one of your yummy recipes! Pure joy!
always love ur recipe this 1 looks outrageously YUM! Thank chef John.
The last time I was this early, Chef john was just putting the pork shoulder in the oven.
This looks wonderful and I love listening to your comments and instructions. I am allergic to any cow dairy and was wondering if I could use soft white goat's or sheep's cheese? Thank you for taking the time to make these delicious videos!
Interesting take on Somerset Pork.
Yup, you can never rush a good crust!
Seattle Dessert Geek in
Mmmmmm sunday dinner!
But Sunday is so far away. (not really)
Call me an uncultured swine, but my favorite way to cook up a good pork shoulder roast is in the slow cooker. Usually I'll get a nice roast and slow cook it in a mix of generally pleasing stuff like garlic and onion. Then I've got meat I can use in anything from tacos to barbecue pulled pork sandwiches. Just customize the meat according to what you're making out of it. Can get several meals out of a single roast.
Oh yah -- Just throw it in with some broth and hunks of onion and let 'er stew!
i love this man. my cooking heros are julia child, jacque pepin, christopher kimball, j kenji lopez alt, james peterson, and chef john. but i'm gonna make this with vermont hard cider because it's BETTER than french cider. i grew up there. i'm biased.
Delicata squash? Yes,please!
Pork shoulder is one of my favorite cuts from pork besides pork ribs and belly. Usually pork loins are too lean to my taste unless I make it sous vide.
Cuisine classique is the best.
the brown stuff at the bottom of the pan is actually called the suuc. the fond is when you deglaze it with liquid.
willsturner ??? Isn't deglazing what you call it when you deglaze it.
You are the James Bond of your fond
Ok I’m cooking this next 😋 thank you, chef!
I love you chef John!
Oh. My. Word. This recipe is sooo good...even better than it looks! Another keeper. Thank you Chef!
Excellent !!!
Not a new recipe but I've made this about a dozen times and....damn. Can't say enough. I love the combination of the sage, onions, pork, apple. How would a little smoke add to the flavor? Maybe some bacon with the onions?
Made this yesterday and served with gnocchi. Delicious!
Awesome! How does this sort of dish re-heat the following day?
John, I shouldn't watch your videos at 1 in the morning. I'm now gonna go cook.
John have you tried traditional English cider? Flat, strong, dry, tasting 100% of apples, tart, etc? I really think youd like it (maybe in recipes like this, or to drink...)
I went back to listen to Chef John's older stuff. Without his la la la voice and lame jokes! Someone coached him very well. I am now salivating just because I hear his voice! Wow. Brilliant. Anyone on the internet or authoring a book needs to have a gimmick of their own, some little thing that distinguishes them from all the others! He is brilliant and or he got a great marketing manager. For those of you thinking about starting your own niche, take note or become just another thing among the flotsam and jetsam. Simple is best. Chef John's is simply and again, brilliant.
so trying this.
So what are thoughts about doing this in regular cast iron pot if it’s maybe more acidic? I’m more so curious than worried. And while I’m at it, is tomato sauce in cast iron bad for it or does it really matter? Thoughts? At what point is something maybe too acidic for cast iron? Thank you for all these!! I’ll probably try to make this in the next month during a time when I should be studying for finals. Love it!
Was "OVER THE MOON" good. Thank you.
Bravo!,,,,,,,,,,,👍😍
I could be wrong, but my understanding is that a stew is when the meat cooks while completely submerged in liquid, and a braise is when it cooks only mostly immersed in liquid. So what you did is a braise, not a stew.
I made this tonight. It turned out great, a really big hit. The taste was terrific but it didn't come out dark like the video. It's really pale. Could it have been the cider? The only thing I didn't add was cayenne, but that can't be responsible for the color. So I'm at a loss.
so yummy
"ohohohoold poka poka" 😂😂😂 love you Chef John...
I would love the recipe for that squash!
"The real stuff, preferably from France." EXCUSE ME, I BELIEVE YOU MEAN ENGLAND, SIR.