Ingredients:
3 to 3 1/2 pound boneless pork shoulder, cut in 3 to 4-inch chunks
Enough Kosher salt to season pork generously
1 tablespoon vegetable oil or rendered pork fat
1 large onion, chopped
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup freshly torn sage leaves
1 bottle (750 mils) hard cider, or regular cider, or apple juice
1/3 cup apple cider vinegar
1/2 cup crème Fraiche, or heavy cream
pinch cayenne
crème Fraiche and chives to garnish
Directions:
1.Preheat oven to 400 F.
2.Pat the pork dry and season with salt and pepper.
3.Heat oil in a large oven-proof pot or Dutch oven with a lid. Brown pork on all sides, turning with tongs, 6-8 minutes per side. Transfer pork to plate.
4.Pour off excess fat from pot. Add onion and 1 teaspoon salt. Sauté over medium heat, stirring occasionally, until onions are very soft and deep golden brown, 18-20 minutes.
5.Add Calvados and stir to deglaze the pan. Add apple, garlic, and thyme. Cook, stirring, 30 seconds.
6.Return pork to pot, nestling it down in the onions. Add cider and chicken stock. Cover pot and place in oven. Reduce heat to 325 F. Braise until meat is very tender, 2 1/2-3 hours.
7.Return pot to the cooktop. Transfer pork to a cutting board and remove kitchen strings. Boil onion and apples until thickened and liquid slightly reduced 1-2 minutes. Stir in mustard. Season to taste with salt and pepper.
8.Cut pork in serving pieces and arrange on serving platter or individual dinner plates. Spoon onion apple confit over and around the meat.
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