As the championship may indicate, this isn’t technically a braised dish, since the meat is pretty much covered amongst cooking liquid, simply whenever I accept to guide betwixt alliteration, in addition to accuracy, I predominantly choice the former.
I kept things really unproblematic here, in addition to hence experience gratuitous to add together extras similar carrots, potatoes, Brussels sprouts, in addition to other autumn veggies, if y'all like. There’s actually no means to screw upward a dish similar this. Unless, of course, y'all halt cooking it earlier it’s done. I’ll never sympathise recipe reviewers complaining that the meat inwards a dish similar this, never got tender.
Tough meat ever gets tender, if y'all laid upward it long enough. Always. The work is, people become yesteryear the times given, which may or may non hold upward long enough. No affair what a recipe says, ever piece of work along cooking until it’s fork tender, in addition to tin laissez passer on notice hold upward easily broken apart. So, amongst that inwards mind, whether you’re topping spaetzle or not, I actually practise hope y'all laissez passer on this a endeavour soon. Enjoy!
Ingredients for 4 portions:
3 to three 1/2 pound boneless pork shoulder, cutting inwards three to 4-inch chunks
Enough Kosher tabular array salt to flavour pork generously
1 tablespoon vegetable stone oil or rendered pork fat
1 large onion, chopped
1 teaspoon salt, addition to a greater extent than to taste
1/2 teaspoon freshly put down dark pepper
1/4 loving cup freshly torn sage leaves
1 bottle (750 mil) difficult cider, or regular cider, or apple tree juice
1/3 loving cup apple tree cider vinegar
1/2 loving cup crème fraiche, or heavy cream
pinch cayenne
crème fraiche in addition to chives to garnish
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