Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Wine- and Apple-Braised Pork Shoulder

Name: Wine- and Apple-Braised Pork Shoulder
Prep time: 30 min
Cook time: 450 min
Total time: 480 min
Ingredients: 2 lb of trimmed pork shoulder, cut into 1- to 2-inch pieces; 4 cloves of garlic, minced; 2 tsp of extra-virgin olive oil; 1 tsp of kosher salt; 0.75 tsp of freshly ground black pepper; 0.25 tsp of ground allspice; 2 large of Fuji apples, cored and chopped; 1 large of yellow onion, chopped; 2 large stalks of celery, chopped; 4 sprigs of fresh thyme; 2 of bay leaves; 1.25 cups of low-sodium beef broth; 3 Tbsp of tomato paste; 1.25 cups of dry red wine

Carlene Thomas RDN

November 12, 2021

This perfectly cooked pork shoulder uses the Anova Precision Oven’s sous vide mode and steam function to create tender, fall apart pork that’s never mushy. Cooking the pork with apples, celery, and onion creates layered sweet and savory flavors. Further reducing the sauce after the pork is finished creates a luxurious sauce that is perfect drizzled over creamy polenta.

Serves

Prep Time

00:30

Cook Time

07:30

Ingredients

2 lb

trimmed pork shoulder, cut into 1- to 2-inch pieces

4 cloves

garlic, minced

2 tsp

extra-virgin olive oil

1 tsp

kosher salt

¾ tsp

freshly ground black pepper

¼ tsp

ground allspice

2 large

Fuji apples, cored and chopped

1 large

yellow onion, chopped

2 large stalks

celery, chopped

4 sprigs

fresh thyme

bay leaves

1.25 cups

low-sodium beef broth

3 Tbsp

tomato paste

1.25 cups

dry red wine

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 165°F

Heat: Rear

2. Season Pork

Combine the pork, garlic, olive oil, salt, pepper, and allspice in a Dutch oven.

3. Add Apples and Vegetables

Add the apples, onion, celery, thyme, and bay leaves. Stir to combine.

4. Add Liquid Ingredients

Whisk the broth and tomato paste together in a 2-cup liquid measuring cup until smooth. Add to the Dutch oven, along with the wine.

5. Cook

Rack

Transfer to the oven and cook until the pork is fork-tender, about 7 hours.

Sous Vide Mode: On

Steam: 100%

Temp: 165°F

Heat: Rear

07:00 Timer

6. Finish Sauce

When the pork is finished, use a slotted spoon to transfer the pork and vegetables to a large bowl. Discard the herbs. Place the Dutch oven with the sauce on the stovetop over medium-high heat. Bring to a rapid simmer. Reduce the heat to medium and simmer until thickened, about 30 minutes.

7. Serve

Return the pork to the sauce and let heat through. Serve on top of creamy polenta, topped with Parmesan and chopped fresh parsley.