2 tbsp vegetable oil
3 pounds boneless pork shoulder, trimmed and cut into 2” pieces
Salt & pepper
1 C apple cider or apple juice
¼ C apple cider vinegar
½ C chick broth
½ C crème fraiche or sour cream
Cut the apples into quarters. Remove the cores and stems but leave the skin intact.
Place the apples in a large slow cooker.
Trim off the ends of the shallots and peel off the skins. If the shallots have more than one section, separate them. Place the shallots in the slow cooker.
In a large skillet, melt the butter with the oil over medium heat. Pat the pork pieces dry with paper towels. Brown the pork in batches, about 20 minutes total. Add the pork to the slow cooker. Sprinkle with salt and pepper to taste.
Pour off the fat in the skillet. Add the apple cider and vinegar and cook, stirring, until the liquid comes to a simmer. Stir in the broth, scraping the bottom the pan. Pour the liquid over the pork, shallots, and apples. Cover and cook on low for 8 hours, or unti the pork is very tender.
Just before serving, remove the pork, apples, and shallots with a slotted spoon and place in a large bowl. Cover and keep warm.
Skim the fat from the juices in the slow cooker. Stir in the crème fraiche and taste for seasoning. Pour the sauce over all. Serve hot.
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