Cider-Braised Pork Shoulder With Caramelized Onion And Apple Confit

By Food52
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Ingredients

2 1/2 pounds pork shoulder (butt) - boneless and tied

Salt and freshly ground black pepper

2 tablespoons olive oil

4 large yellow onions, halved, thinly sliced

1/4 cup Calvados brandy

1 large Granny Smith apple, peeled, cored, cut in 1/2" cubes

2 garlic cloves, chopped

1 teaspoon dried thyme or 1 tablespoon fresh thyme

1 cup apple cider

1 cup chicken stock

1 tablespoon Dijon mustard

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