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Cider-Braised Pork Shoulder – Pork Stewed in a Creamy Apple Cider Sauce ctm magazine



Learn how to make a Cider-Braised Pork Shoulder Recipe! Visit https://foodwishes.blogspot.com/2017/09/cider-braised-pork-shoulder-and-by.html 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!

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26 Comments

  • ArkansasBadBoy on March 8, 2021

    😊

  • Tal Moore on March 18, 2021

    The secret to making pork tender is to play it Luther Vandross.

  • Robert Calamusso on April 4, 2021

    Fabulous. As always.

    You make it easy.

    Thank you.

  • Charlie and Hudson’s Pal on May 1, 2021

    Where did the apples come from? Did I miss that?

  • Charlie and Hudson’s Pal on May 1, 2021

    Oops it’s squash but hey wouldn’t caramelized apples be great here? Just a thought 💭

  • Burevestnik on May 4, 2021

    can I use beer instead of hard cider?

  • Burevestnik on May 4, 2021

    when I made this sauce, it stank as hell. basically, what you have here is ugly fat from pork shoulder mixed with beer ( I did not have f. hard apple cider). I am about to server and I have a feeling there will be a lot of throwing up right there at the table.

  • Burevestnik on May 4, 2021

    what is interesting is his serving sauce is dark, dark brown, even black, yet as he was finishing it it was light brown even yellow. something is very wrong here BIG TIME.

  • Mike Vaughn on May 9, 2021

    Wow!

  • jo blo on June 5, 2021

    Daggone it! I was going to use to pork loins…glad you said that! Glad might not be the word…disappointed!

  • dermot fitzgerald on July 8, 2021

    NYS cider is even better I think

    -Arthur Fond-zarelli

  • TIM Whittall on July 12, 2021

    i love your recipes but French cider? Are you insane? Somerset in the UK is the home of cider!!!!

  • Nota Hero on August 9, 2021

    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.

  • VulcanForge on September 3, 2021

    I am from Le Faouët France and this recipe is very typique of what you would say is northwest France. The recipe is good also with chicken, though cook time is must reduced. Chef also has made recently Kouign-Amann, also of Brittany, and you must try this!

  • Aleto Aleto on September 14, 2021

    Ok I made this tonight and does not look like in the video at all… no idea what went wrong but it was more like a creamy soup! No problem with pork tho…

  • Tony Wood on September 15, 2021

    Shout out to whoever has to wash that white Dutch oven

  • Rayannan Morris on September 18, 2021

    I absolutely love delicata squash. It is so delicious you can roast it with the skin on and eat it. A little olive oil and salt is all you need delicious!

  • Drea on September 20, 2021

    Amazing! my family loved it, even though I had to use sour cream instead of creme fraiche.
    Another knockout by Chef John.

  • Amanda J on September 30, 2021

    Can you use sourcream instead of creme fresh? Or i will it curdle in the liquid?

  • King Viking on October 2, 2021

    had to watch this on mute i just couldnt take it

  • Mr Deafa on October 13, 2021

    Does this guy have ANY recipe that doesn't include cayenne pepper?

  • Bob P on October 19, 2021

    Well done and savory looking. Thanx Chef.

  • L on December 19, 2021

    Made it. Quite delicious and family gave it the thumbs up. Plates clean. Would I go out of my way to do it again? Probably not.

  • Xander Zone on December 27, 2021

    Can I use beer instead of cider?

  • Kate Morgan on January 3, 2022

    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!

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