Who’s excited for fall? All fingers are pointing to me right now. I love what summer stands for but really don’t love the heat. I’m not even sorry about sharing this recipe right now, even though it’s currently still hitting 80 degrees every day here with like 20000% humidity. It will soon be sweaters and pants weather and all things cozy. This is fall in a pot!
This is a slow braised pork shoulder that is golden-brown and meltingly tender, flavored with some of my favorite flavors…apple cider! bacon! caramelized onions! apples! Oh and we have some Calvados…apple brandy that transports you right to Normandy. All of these ingredients basically cook down into a savory-sweet applesauce-like confit that is so perfectly paired with the rich, fatty pork that you’ll wonder why you haven’t been eating this for your whole life. Pair it with a green salad because it’s a lot of richness and A LOT of brown. In the best way possible.
I spent the afternoon at a local apple orchard this weekend…is it too soon?? I say no.
[tasty-recipe id=”33564″]
This sounds utterly divine! Can the recipe be adapted to an Instant Pot? It looks like much of the preparation can be done in the Pot. But, the oven versus the pot may be a challenge and have different times. Thanks.
Hi Christina! I haven’t tried it in the Instant Pot but I’m positive it would work! I would sear the pork using the high sauté setting, add the remaining ingredients and set to pressure cook on high for about 1 hour. Release the steam and check to make sure the pork is super-tender. You may need to reduce the onion-apple compote down a little further if it is not thick and jammy. Please let me know if you make the recipe in the Instant Pot and how it turned out! I’d love to add Instant Pot instructions to the recipe if it’s a winner. Thank you for your comment and happy cooking!