Wine Apple Braised Pork Shoulder

Carlene Thomas RDN
July 24, 2020
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. By cooking the pork with apples, celery, and onion the flavors melded in the eventual sauce are layered, savory, and a little sweet but the produce still keeps shape and texture. Reduce the cooking liquid to create a flavorful sauce and pair with creamy polenta.
Serves
4
Prep Time
00:30
Cook Time
07:30
Ingredients
2 lb
Trimmed pork shoulder cut into pieces
1 tsp
Kosher salt
¾ tsp
Freshly ground pepper
2 tsp
Olive oil
4
Cloves garlic, minced
1
Large yellow onion, chopped
2
Large pieces celery, chopped
2
Large Fuji apples, cored and chopped
¼ tsp
Allspice
4
Sprigs fresh thyme
2
Bay leaves
3 Tbsp
Tomato paste
1.25 cups
Dry red wine
1.25 cups
Low sodium beef broth
Steps

1. Preheat Oven

On
165°F
100%

2. Prepare ingredients

Trim and cut pork shoulder into bite sized pieces. Chop produce.

3. Add pork to Dutch oven

Drizzle with olive oil. Season with salt and pepper and allspice. Add garlic.

4. Add produce

Stir to mix with pork.

5. Combine tomato paste and broth

Whisk tomato paste into broth.

6. Add wine and herbs

Tuck herbs into liquid.

7. Cook

Place Dutch oven on rack. Cook until pork is fork tender.
On
165°F
100%
07:00

8. Remove solids from liquid and set aside.

Remove herbs and discard. Reduce liquid in Dutch oven on stovetop for 30 minutes.

9. Add sauce and pork together

Serve with creamy polenta and top with parmesean and parsley.
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