Tuesday, October 5, 2010

Pork Shoulder Braised in Cider and a Giveaway

There is quite a bit going on, so this will be an event filled post to make up for the short downtime around here. There's an update on the blogging challenge, dutch ovens have finally found a purpose in my kitchen, and there's an awesome giveaway too!

First things first: I'm sorry guys, but it looks like I didn't make it very far in the FoodBuzz Blogging contest, but it was definitely a lot of fun trying and I have discovered a lot of great blogs through this challenge. Plus it was really great to see all my friends supporting me. Thanks guys! I may not have gone all the way, but if I promised you a cookie, you'll get it. A promise is a promise :D

Next up is the contest! The nice folks over the amazingly-all-inclusive CSN Stores have contacted me about hosting a giveaway for a $45 gift card good at any of their stores, and by George do they cover everything your little heart could desire! Right now though is the perfect time and weather for slow cooking and to get you to the dutch oven of your dreams, the instructions on how to enter can be found at the end of this post.

Braised Pork Shoulder 2

This past weekend I got together with a friend and her family and we went to a pumpkin patch and apple orchard, just a short drive away from their house. As a treat I thought I'd make pulled pork sandwiches. I bought my dutch oven a month ago and while I would have LOVED to get my hands on a lovely Le Creuset, I just don't have that kind of cash and I didn't have your advantage of the gift card, but it was still the perfect thing for making a moist, flavorful pork shoulder that basically fell apart without any work at all. Infused with apple cider and caramelized onions, it barely needed any dressing up:

Yummy Pork

We piled it on top of Hawaiian bread buns and topped it off with some BBQ sauce, but Joys daughter preferred to just steal the meat from her mom's sandwich instead. Followed by a fried pound cake topped with honeyed mascarpone and blueberries that Joy whipped up, it made for a yummy dinner.

Yummy Pork 2

And now back to the contest. There are two ways to enter:
1. Leave a comment on this post telling me about your favorite dutch oven recipe. I just started experimenting so I need your ideas :D
2. Become a follower of my blog and leave a comment telling me that you are.

Voting will close at midnight CST this Saturday(10/9).

The giveaway is now closed. I will tally up the entries and post the winner in the next day or two. Thank you everyone who participated!

That's it, easy, right? I wish you all luck and I can't wait to see your ideas.

Oh, and I forgot to mention, this giveaway is only for US readers. I'm sorry but that was their restriction, though I might do something later to include everyone so you don't feel left out.

Oh yeah, let's not forget about that recipe!

Braised Pork Shoulder

Cider-Braised Pork Shoulder with Caramelized Onions
From Gourmet, December 2001

1 (3- to 4-lb) bone-in fresh pork shoulder half
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
3/4 cup unfiltered apple cider

Preheat oven to 325°F.

Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.

Heat oil in a 4 to 5 quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.

Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.

Stir in cider and return pork to pot. Cover pot with a tight-fitting lid (I also put a sheet of foil between the lid and the pot for an extra sealed fit) and braise pork in middle of oven until very tender, 2 1/2 to 3 hours. I turned the pork every half hour to make sure that it was cooked evenly, but that wasn't in the instructions, so you could probably skip that step.

Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.


Unknown said...

I didn't know you got a pic of her :D That is hilarious.

Liz said...

We make this recipe all the time:


FOODESSA said...

Anne...the use of apple cider should not be a surprise to me...and yet, I never remember to add it into my pork recipes ;o)

I make a lot of chicken based meals in my dutch oven...yum!

I just started to get to know your blog and I'm happy to say that I enjoy it enough to keep following your posts ;o)

Flavourful wishes and a quick hello to your adorable daughter.
Ciao for now, Claudia

Molly said...

Ooooh beef stifato- slow roasted with carrots, onions and herbs! So delicious, especially on a chilly fall evening!

Anonymous said...

My fave dutch oven meal is a flavorful chickpea and potato curry. I haven't tried braising in my dutch oven yet (it's one of these Cuisinart pots with a glass lid), but it's on my list of things to try this fall/winter!

johnh said...

I don't have a link for this as it's adapted and tweaked

brown pork cheeks and set to side. Fry chopped pancetta or bacon lardons - add (oil if necessary) onions, garlic, chopped tomato, salt, pepper, pimenton and thyme (first three seperately with gaps of a couple of mins between). Cook for 20mins at low simmer. Add white beans that have been soaked overnight and boiled for an hour. Add pork cheeks. Add white wine or chicken stock but to just make sure meat and beans are covered. Cook in oven for 2.5 hrs on a really low heat (whatever 140C is in F) and the liquid shouldn't ever come to a full boil - keep a check and if too warm or drying out add splash of cold water.

the pork cheeks just melt when you eat them and the beans take on the flavour of the meat, whilst the smokey pimenton adds a bit of heat. Great with crusty bread

Shani said...

Brisket. Onions. Carrots. Thyme. Apple cider. Splash of a good red. Braise until tender.

Unknown said...

Now following...
My husband makes a chicken soup/stew. he takes bone-in, skin on chicken thighs, places them skin side down in the dutch oven, renders the fat from the skin, browns the thighs. Then he takes out the chicken and adds his vegetables and herbs, makes a stock. He eventually adds the chicken back in and depending on his mood, other various ingredients, and puts it into the oven...

Meredith said...

I love to make soup and stock in my dutch oven, but lately, it's been put to great use in making a crusty artisan bread. 4 cups (20 oz) all purpose flour (sometimes I like to sub 1 of those cups with whole wheat flour), 1 tsp sugar, 2 tsp table salt, 3/4 teaspoon dry active yeast, 2 cups Ice COLD water and a little oil for the rising process.

In a large bowl, combine all ingredients except oil until ingredients are thoroughly blended. If it's too dry - add a little more water if you need it (especially in the dry winter months). Dough should be very stiff. Spray top wtih oil and cover bowl with plastic (oil is so the dough won't stick to plastic when it rises). I like to put dough in my fridge for 24 hours. If you don't have that much time, I suggest 3 hours fridge and then 3 hours on the counter.

Using an oiled rubber spatula, gently lift and fold the dough in toward the center, all the way around, until mostly deflated. recover and let rise another 1.5 - 3 hours on the counter.

20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450 degrees. Put dutch oven with cover in the oven for this time. When ready to bake, pull out the dutch oven and uncover. with oiled spatula, loosen dough out from the bowl and let drop into the dutch oven (you can wiggle the oven to settle the dough if you like). Spray or pat the top of dough generously with water and then close and place dutch in the oven. After 55 minutes, remove cover and reduce oven temp to 425. Bake additional 15 minutes.

Goal is to have the dough read 210 in the center (giver or take 5 degrees). Remove loaf and cool on a rack before slicing (this is seriously the hardest part becuase your kitchem smells so good).

Calling_Alameda said...

I'm following! I don't have any good recipes because I've never had a Dutch Oven, but I'd love to start. So happy to have come across your blog!

Ashley said...

Hi! I just became a follower, and I'd have to say my favorite dutch oven recipe would have to be my Mom's Chicken and Dumplings!

LaVonne said...

I have never used a dutch oven, but I want to try the chickpea and potato curry mentioned above. That would be a favorite here.

Julie Kieras said...

Well, I don't know if I'm using my dutch oven RIGHT, but I always make soup in it, especially this pumpkin soup that has a hint of orange zest in it. :)
jkrs01 @comcast.net

Julie Kieras said...

I am a GFC follower!
jkrs01 @comcast.net

The Carrolls said...

I like to do all my chili in this pot. ALso - we like to make lentil soup - or maybe its a stew, its very thick & hearty. Lentils, carrots, potatoes, onions, tomatoes. curry seasoning , usually meatless.
This time of year I also make APPLE SAUCE in it.
bcarroll9494 at yahoo dot com

Unknown said...

I've actually don't know any dutch oven recipes, since I've never had one before!


Giveaway Lady said...

I have never had a Dutch Oven before so I wouldn't know any recipes. But a friend of mine likes making soups in hers. Sorry I couldn't be any more help. Hopefully I can still be entered in the giveaway:) Thanks!


Amanda said...

Similar to Charity, I've never had a dutch oven. In fact, I'm trying to cook more and learn how to use things like dutch ovens and how to slow cook meals for my family. I love slow cooked meals, especially as the air starts to get chilly. I'd love to try out some of your recipes.

I've just become a follower of your blog as well! Looking forward to more recipes and ideas!


Michelle B said...

I am following on GFC

Michelle B said...

I don't own a dutch oven either but maybe i will buy one in the future and i would proberly use it to make chicken/beef curry


Anonymous said...

I love making homemade soup in the dutch oven - especially chicken and veggies - YUM

Anonymous said...

I am a new follower

gmloschiavo at yahoo dot com

Ashley said...

I don't think I've ever used a dutch oven before but from your pictures I need to get one soon :)

hewella1 at gmail dot com

Cal said...

Love, love pork shoulder! It is one of my favorite cuts and one of the reasons I am happy fall is here, as I can now justify long cooking of this wonderful cut in the oven. Even my picky daughter will eat tender falling-to-pieces pork shoulder.
We are planning a trip to the pumpkin patch this weekend!
(I am a follower.)

Anonymous said...

I follow your blog via Google Friend Connect. Thanks for the great giveaway!
maddiemb (at) comcast (dot) net

bmom76 said...

I follow you on gfc

bmom76 said...

Chicken and Dumplings

1 3/4 c Buttermilk baking mix 2 1/4 lb Frying chickens; cut up
1 tb Plus 1 tsp. vegetable oil
7 oz Condensed cream of chicken soup
3/4 c Plus 1 Tbs. water
2 Carrots; sliced
3/4 Onion; sliced
1/4 c Plus 3 Tbs. milk
Combine 1/4 cup plus 3 Tbs. baking mix and salt and pepper to taste in a shallow bowl. Coat chicken with mixture. Heat oil in a Dutch oven over medium high heat. Sauté chicken, in batches if necessary, until browned on all sides. Remove chicken and discard fat. Stir soup, water, carrots and onion into Dutch oven. Place chicken, skin sides up, on soup mixture. Cover and bring to a boil. Reduce heat to low and simmer 40 minutes. Combine remaining baking mix and milk in a bowl until a soft dough forms. Drop dough by spoonfuls into simmering mixture. Simmer uncovered 10 minutes. Cover and simmer 10 minutes more.

Thats one of our favorites. My honey loves chicken and dumplings!


Anonymous said...

I like cooking corn and cilantro and butter in them! scg00387 at yahoo dot com

Brooke C said...

I am a new follower on GFC


Emily Robison said...

I follow on GFC

Emily Robison said...

I love chicken and dumplings in mine!

Jenny @ Freebie Spot said...

My favorite dutch oven recipe is definitely traditional beef stew!

jennyjoz24 (at) hotmail.com

Jenny @ Freebie Spot said...

I follow on GFC

jennyjoz24 (at) hotmail.com

shirley said...

Chicken and dumplings, and homemade soup is fav. for us, for the dutch oven.

shirley said...

I am a follower

Mgmommy0930 said...

I dont have a Favorite! LOL! well, I guess it would be 4 hr chili. mmmmm cant wait to make it again soon!
I'm here from the Low Entry Lowdown!

Mgmommy0930 said...

i am a follower!

Shelly Leatham said...

Our favorite dutch oven recipe is quick and easy. Beef Roast, crm of mushroom soup, french onion soup and 2 cups of water....quick to put together, simple ingredients and yummy!

Shelly Leatham said...

I'm your newest blog follower!

Sophie said...

I love making beef stroganoff in the dutch oven!

chitownchicas at gmail dot com

Michele | Cooking At Home said...

I just came across your blog and am looking foward to getting caught up on your posts. A perfect fall dish for the dutch oven is Honeyed Chicken with Raisins and Apricots which is here http://cookingathome-michele.blogspot.com/2010/10/fall-dinner.html

Christie said...

I've never had a dutch oven, and that is why I've been entering CSN stores giveaways! I'd love to be able to buy one without blowing our family budget.

debbie said...

I use mine to make homemade chicken noodle soup. I am a gfc follower.

Anonymous said...

i like to "stew" milk in my oven using dutch oven -- you boil milk (i use organic) and then put in the oven (~270F) at lest for couple hours, mix it from time to time. Milk would be brown and taste great with everything

Fly said...

I can't believe I haven't been technically a follower of your blog before! I followed you all my life...and still do. :)

I want some of the above btw.

You know, I definitely do NOT have a dutch oven...so the extent of my dutch oven skills are in going to a dutch restaurant and pointing at their oven. :)

Love you.

anita b. said...

lamb shanks in red wine? check out tastespottinga nd you can do a keyword search even "dutch oven" that's where I get inspiration from sinc eI'm not a natural cook!

Emma B. said...

I'm your newest follower!

Cheapskate4life at hotmail.com

Emma B. said...

I have never actually made anything in a Dutch oven since I've never owned one! But I'd love to try something like your pork roast or any other type of meat, maybe beef, in a dutch oven.

cheapskate4life at hotmail.com

won said...

I have never cooked in a dutch oven, so I don't have a favorite recipe. However by the looks of your photos....I think your recipe could be my fave. It looks great!

won said...

Following your blog.

Thank you!

Deb Anderson said...

I like corned beef brisket in a dutch oven. Cook it verrrry slowwwwwly, then throw in some cabbage for about 30-45 minutes and voila! Delicious!

Deb Anderson said...

GFC follower

Anonymous said...

I like to make white chili in the dutch oven...after you bring it back from a boil dump on a prepared cornbread mix, cover and cook till there is a nice crust on cornbread. Fun to eat, easy as pie!
tattgiff at centurytel dot net

Anonymous said...

i follow on gfc
tattgiff at centurytel dot net

Maggie Smith said...

Here is my FAVORITE recipe for the Dutch Oven

Chicken Caccitore

6 red bell peppers
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 1/2 cups all-purpose flour
2 tablespoons garlic powder
1 tablespoon dried oregano
1 egg
2 cups milk
1 (3 1/2-pound) whole chicken, cut into 8 pieces
6 garlic cloves, halved lengthwise
1 onion, sliced thin
2 ripe tomatoes, coarsely chopped
1/2 lemon, sliced in paper-thin circles
3 anchovy fillets
1 tablespoon capers
1 teaspoon red pepper flakes
1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish)
1 cup dry white wine

Start by preparing the peppers because they will take the longest. Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Peel the peppers and roughly chop into chunks; set aside.

Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper. Whisk the egg and milk together in a shallow bowl. Dredge the chicken pieces in the flour and tap off the excess. Dip each piece in the egg wash to coat and then dredge with the flour again. Place a Dutch oven over medium heat and pour in about 1/4-inch of oil. Pan-fry the chicken in batches, skin side down, until crisp, about 8 minutes. Turn the chicken over and brown the other side about 10 minutes longer. Remove the chicken to a side plate, pour out the oil, and clean out the pot.

Put the pot back on the stove and coat with 1/4 cup of oil. Add the garlic, onion, tomatoes, lemon slices, anchovies, capers, red pepper flakes, half the roasted red peppers, and half the basil. Season with salt and pepper. This part of the recipe is going to be your base. What we are looking for is a fragrant vegetable pulp, so simmer for about 20 minutes, stirring often, until everything breaks down.

Add the remaining roasted peppers and the remaining basil. Tuck the chicken into the stewed peppers and pour in the wine. Turn the heat down to low, cover, and simmer for 20 minutes, until the chicken is cooked.

You will LOVE IT!
newmommyin08 AT yahoo DOT com

Maggie Smith said...

I follow on GFC!

newmommyin08 AT yahoo DOT com

Hope said...

I love making pot roast in my dutch oven!

Hope said...

I follow your blog!

Crystal said...

I follow via GFC

Julie said...

I like making chicken, biscuits and gravy in my dutch oven.Your recipe above looks so delicious-I am going to give it a try
thanks for the giveaway

Julie said...

follow your blog as jelaws5

Discovering the Me in Mommy said...

Not much of a cook, but I'm following!
feh79 at yahoo dot com

Unknown said...

i am a follower of your blog now!

hancoci_s at msn dot com

Tammigirl said...

I don't do anything fancy in mine. I just throw in pretty much anything that tickles my fancy.

Yesterday it was a giant package of stew meat - maybe 4 pounds, but I have a big family. Later I added potatoes, chicken broth, onions, carrots, and I would have added some tomatoes (either whole or cut in half) if I had them. It was so moist and tender and wonderful. Tonight the leftovers will get seasoned and turned into great tacos.

Tammigirl said...

I am following you with google friend.

BrettBMartin said...

We make apple cobbler stuff in ours, and soups, in winter, on the woodstove. We heat our house with the woodstove, so cooking with a dutch oven on there just makes the house smell delicious and no paying for the oven!!


BrettBMartin said...

GFC follower


Anne said...

I like to make pork in my dutch oven. I just throw in a pork loin, add lots of onions and about 1/2 a can of beer. The cook it for a few hours.
ajolly1456 at gmail dot com

Anne said...

I follow on google friend connect
ajolly1456 at gmail dot com