Shoulder Of Pork With Cider Vinegar Recipe

Name: Shoulder Of Pork With Cider Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp salt; 1/2 tsp freshly ground black pepper; 1 tsp fennel seeds; 2 tbsp brown sugar; 1 tsp smoked paprika; 1 tsp ground cumin; 1 None bone-in pork shoulder (about 6 1/4 lbs), skin and excess fat removed, at room temperature; 2 1/2 tbsp olive oil; 2 None carrots, peeled and thickly sliced; 2 sticks celery, thickly sliced; 2 None onions, thickly sliced; 1 cup cider vinegar; None None Cornstarch, blended with cold water, for thickening (optional)

Servings: persons

2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp fennel seeds
2 tbsp brown sugar
1 tsp smoked paprika
1 tsp ground cumin
1 None bone-in pork shoulder (about 6 1/4 lbs), skin and excess fat removed, at room temperature
2 1/2 tbsp olive oil
2 None carrots, peeled and thickly sliced
2 sticks celery, thickly sliced
2 None onions, thickly sliced
1 cup cider vinegar
None None Cornstarch, blended with cold water, for thickening (optional)

1
Mix salt, black pepper, fennel seeds, brown sugar, paprika and cumin in a bowl. Rub some of the spice mix in between each pork bone and all over meat.
2
Heat 1 tbsp oil in a roasting pan or skillet large enough to hold the pork. Add pork, fat-side down, and cook until browned. Transfer to a plate, browned side up.
3
Place vegetables and remaining olive oil in a medium saucepan. Cover and cook gently for 15 mins, until softened (do not brown). Transfer to the bowl of the slow cooker. Pour in cider vinegar. Transfer pork to slow cooker, browned side facing up. Spread remaining spice mixture over the top of the meat. Cover with a lid and cook on high for 4 hours, or until so tender the meat is falling off the bone.
4
Transfer pork to a cutting board and cover with foil. Remove vegetables with a slotted spoon and place in a heated bowl. Skim fat from pan juices and serve. Or thicken with a little cornstarch. (Transfer pan juices to a small saucepan and stir in cornstarch mixed with cold water. Bring to a boil, stirring; simmer for 2 mins, then serve.)
5
Serve pork with vegetables and pan juices.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp fennel seeds, 2 tbsp brown sugar, and more.

Yes, Shoulder Of Pork With Cider Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shoulder Of Pork With Cider Vinegar

How did you like this recipe?

Frequently Asked Questions