Cider-Braised Pork Shoulder - Pork Stewed in a Creamy Apple Cider Sauce

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Added by Serg


  • 3 to 3 1/2 pound boneless pork shoulder, cut in 3 to 4-inch chunks
  • Enough Kosher salt to season pork generously
  • 1 tablespoon vegetable oil or rendered pork fat
  • 1 large onion, chopped
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup freshly torn sage leaves
  • 1 bottle (750 mil) hard cider, or regular cider, or apple juice
  • 1/3 cup apple cider vinegar
  • 1/2 cup crème fraiche, or heavy cream
  • pinch cayenne
  • crème fraiche and chives to garnish

I hope you enjoy this Pork Shoulder Stewed in a Creamy Apple Cider Sauce!

Pork Shoulder

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