Cider-Braised Pork Shoulder

November 21, 2018/in Dinner, Fall Favorites, Pork, Pork Shoulder Boston Butt apple cider vinegar, cayenne pepper, chopped fresh chives, fresh sage leaves, Freshly ground black pepper, hard apple cider, heavy cream, Indiana Kitchen Boston Butt Pork Shoulder, large onion, salt, vegetable oil Main Dish thanksgiving 5 stars/by Indiana Kitchen

Cider-Braised Pork Shoulder

Tender, mouth-watering Indiana Kitchen Boston Butt Pork Shoulder slow-cooked in a seasoned apple cider sauce until perfectly flavored. It'll have you rethinking your Thanksgiving traditions.

CourseMain Dish
Keywordthanksgiving

Servings	Prep Time
4 servings	10 minutes

Cook Time

2.25 hours

Servings	Prep Time
4 servings	10 minutes

Cook Time

2.25 hours

Cider-Braised Pork Shoulder

Tender, mouth-watering Indiana Kitchen Boston Butt Pork Shoulder slow-cooked in a seasoned apple cider sauce until perfectly flavored. It'll have you rethinking your Thanksgiving traditions.

CourseMain Dish
Keywordthanksgiving

Servings	Prep Time
4 servings	10 minutes

Cook Time

2.25 hours

Servings	Prep Time
4 servings	10 minutes

Cook Time

2.25 hours

Ingredients

3 lbs Indiana Kitchen Boston Butt Pork Shoulder cut into 3 inch chunks
1 (750 ml) bottle hard apple cider
1/3 cup apple cider vinegar
1/2 cup heavy cream
1 large onion chopped
1/4 cup fresh sage leaves torn
chopped fresh chives for garnish
1 pinch cayenne pepper
1 tbsp vegetable oil
1 tsp salt
1/2 tsp Freshly ground black pepper

Servings: servings

Instructions

Salt all sides of the pork shoulder chunks. Heat vegetable oil in a pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side.
Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes.
Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
Raise heat to high and bring sauce to a simmer. Whisk in heavy cream. Simmer until liquid is reduced by half and is slightly thickened, 8-10 minutes. Toss in a pinch of cayenne.
Transfer pork back to pot and reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

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Cider Pork Stew

October 30, 2018/in Dinner, Fall Favorites, Pork, Pork Shoulder Boston Butt, Winter Warmers bay leaves, bottle sparkling dry apple cider, chicken stock or low sodium broth, cornstarch, extra-virgin olive oil, garlic cloves, grainy mustard, heavy cream, Indiana Kitchen bacon, Indiana Kitchen Pork Shoulder Boston Butt, Kosher salt, large onion, pepper, sage leaves, unsalted butter Appetizer, Main Dish 5 stars/by Indiana Kitchen

Cider Pork Stew

This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products.

CourseAppetizer, Main Dish

Servings	Prep Time
10-12 servings	35 minutes

Cook Time

3 1/2 hours

Servings	Prep Time
10-12 servings	35 minutes

Cook Time

3 1/2 hours

Cider Pork Stew

This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products.

CourseAppetizer, Main Dish

Servings	Prep Time
10-12 servings	35 minutes

Cook Time

3 1/2 hours

Servings	Prep Time
10-12 servings	35 minutes

Cook Time

3 1/2 hours

Ingredients

5 lbs. Indiana Kitchen Pork Shoulder Boston Butt cut into 1 1/2-inch cubes
10 oz. Indiana Kitchen bacon cut into 1/2 inch dice
750 ml bottle sparkling dry apple cider
1 quart chicken stock or low sodium broth
1 cup heavy cream
1 large onion thinly sliced
5 garlic cloves finely chopped
2 bay leaves
2 tsp sage leaves finely chopped
3 tbsp unsalted butter
3 tbsp extra-virgin olive oil
1/4 cup cornstarch
3 tbsp grainy mustard
Kosher salt
pepper

Servings: servings

Instructions

In a large cast-iron pot, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper.
Add one-third of the pork to the pot and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork. 
Add the bacon to the pot and cook until desired doneness; then add to the pork. Add the onion and garlic to the pot. Cook over moderate heat, stirring, until golden and softened, about 5 minutes.
Add the pork and bacon back to the pot along with the cider, stock and bay leaves; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves. 
In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes.
Stir in the mustard and sage and season with salt and pepper.  Enjoy.

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Pork Carnitas Tacos

May 2, 2017/in Cinco de Mayo, Dinner, Fresh & Natural, Game Day, Lunch, Pork, World Recipes chicken broth, chili powder, coarse kosher salt, dried oregano, Fresh & Ready to Cook, garlic, ground cumin, Indiana Kitchen Boston Butt Pork Shoulder, large onion, vegetable oil 0 stars/by Indiana Kitchen

Pork Carnitas Tacos

"Carnitas" literally means "little meats" in Spanish, though the word usually refers to shredded pork that has been slow-cooked to achieve wonderful flavor. While this recipe ends in tacos, the carnitas could just as easily be used to create enchiladas, burritos, nachos or more.

Servings	Prep Time
12 servings	15 minutes

Cook Time

3.5 hours

Servings	Prep Time
12 servings	15 minutes

Cook Time

3.5 hours

Pork Carnitas Tacos

"Carnitas" literally means "little meats" in Spanish, though the word usually refers to shredded pork that has been slow-cooked to achieve wonderful flavor. While this recipe ends in tacos, the carnitas could just as easily be used to create enchiladas, burritos, nachos or more.

Servings	Prep Time
12 servings	15 minutes

Cook Time

3.5 hours

Servings	Prep Time
12 servings	15 minutes

Cook Time

3.5 hours

Ingredients

3-4 lbs. Indiana Kitchen Boston Butt Pork Shoulder cut into several large pieces
4 cans (14.5oz) chicken broth
1 large onion chopped
1 clove garlic crushed
3 tbsp. lime juice
1/4 cup vegetable oil
3 tbsp. coarse kosher salt
1 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano

Servings: servings

Instructions

Heat the vegetable oil in a large Dutch oven over high heat.
Season the pork shoulder with salt and then place in Dutch oven.
Cook all sides until brown--about 10 minutes.
Add the onion, garlic, lime juice, spices and chicken broth. Bring to a boil. Reduce heat to medium-low, cover and simmer until pork is very tender, about 2.5 hours.
Preheat oven to 400 degrees F.
Transfer the pork to a large baking sheet, saving the juices. Drizzle the pork with some of the juices and lightly season with salt. Bake the pork in the oven until browned, about 30 minutes. Drizzle more juices on meat about every 10 minutes and use forks to shred the meat as it browns.
Serve on warmed tortillas with diced onion, fresh cilantro, salsa or any other favorite toppings.

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Garlicky Sweet Mini Pork Bites

June 2, 2016/in Dinner, Pork Loin chopped parsley, dried chili flakes, garlic cloves, honey, Indiana kitchen pork loin, large onion, olive oil, pepper, salt, sesame seeds 0 stars/by Indiana Kitchen

These tiny bites pack a big punch of delicious pork flavor. Perfect atop a bed of greens or tossed with rice.

Garlicky Sweet Mini Pork Bites

Ingredients

1 tbsp. olive oil
8 garlic cloves finely minced
1 large onion finely chopped
3/4 cup honey
1/2 tsp. dried chili flakes
1/4 tsp. salt
1/4 tsp. pepper
2 lbs. Indiana kitchen pork loin cut into 1" cubes
chopped parsley
sesame seeds

Servings:

Instructions

Preheat the oven to 350 degrees.
In a large baking dish, gently toss cubed pork, salt, pepper, onion, and olive oil.
Cover the dish with aluminum foil, and bake for 1 hour.
Remove dish from the oven. Stir together and add garlic, honey and chili flakes. Gently toss pork bites to mix in the honey and garlic.
Replace aluminum foil on baking dish. Return to the oven for 30 minutes.
Remove aluminum foil, stir the pork around, and bake uncovered for 45 minutes.
Remove pork from oven. Let dish cool for five minutes. Sprinkle with chopped, fresh parsley and sesame seeds. Serve immediately.

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