Cider-braised Pork Butt

You guys! I cooked a food! And it was delicious! And perhaps even more exciting/scandalous/out-of-the-ordinary, I started with a recipe and actually followed it.

salt & pepper pork butt

Delicious pork butt, generously salted and peppered, pre-trussing.

tied pork butt

I found it much harder to photograph the trussed-up butt. Out of practice with the camera, boo.

apple cubes

Apples! I had a piece of pork about half as big as the recipe called for, and so only used about half an apple. This is a delicious organic Gala. Not pictured: the garlic cloves and tiny perfect red onion (that I substituted for shallots). Also, the cider, and ginger beer. Out of practice, still!

big porky mess

I asked Joe to slice the butt while I was doing something else, and forgot to tell him that the recipe specified slicing before removing the ties. The slices might have been tidier, but they could not possibly have been more delicious.

I’m not embarrassed to admit that Joe and I ate ours standing around the kitchen island, alternating bites of omg-so-tender pork and crispy roasted veggies out of their pans. It was tender and succulent and wonderful, and only became more so when we got around to heating up the leftovers.

The recipe is Braised Pork Shoulder with Cider and Ginger Beer, from Bon Apetit October 2012. I would link to it, but I cannot find it online. Tsk, tsk, Epicurious.

One thought on “Cider-braised Pork Butt”

  1. Thanks Rose, I’m looking forward to trying this recipe…. your pictures are great… makes me want to go to the store this minute and buy everything needed…

Leave a Reply

Your email address will not be published. Required fields are marked *