Irish Cider Pork and Onions
Mar
This Irish Cider Pork and Onions is a hearty dish, steeped in tradition. Think back to the old country, where they'd slow-cook pork with cider to warm the soul. Now, we're taking it outside, adding that smoky braai magic.
Get the fire roaring, and smoking:
You want a good bed of coals, not raging flames, and a bit of smoke. Throw the soaked wood chips onto the coals. If you are cooking at home, the OZ Braai Patio Braai allows you to keep a steady supply of hot coals ready, so you can add more coals to the braai as needed.
Pre-Smoke the pork:
Before we get the Dutch oven going, let's give that pork shoulder a quick smoke over the coals. Just a few minutes on each side to get that smoky goodness started. Then take the pork off and set aside.
Sear the pork:
In a Dutch oven (camp oven), get it hot and sear that pork shoulder, fat side down. Give it a few minutes on each side to get some colour, then take it out and set aside.
Onions and garlic:
Melt the butter in the same pot, add the onions, and season with a bit of salt. Cook until they start to soften, then add the garlic and cook until fragrant.
Thicken it up:
Sprinkle the flour over the onions and stir it in. Then, pour in the cider vinegar and stir again. Slowly add one cup of cider, stirring constantly.
Flavour bomb:
Add the rosemary and thyme sprigs. Nestle the pork back in, then pour in enough cider to come about halfway up the pork. Bring it to a gentle simmer, then cover with the lid.
Low and slow:
Move the Dutch oven to the side of the braai, where the heat is lower. Use a fire trivet to control the heat under the Dutch oven. Let it cook for 2 to 4 hours, or until the pork is falling apart.
Shred and serve: Take the pork out – it should shred easily with tongs. Break it up, then remove the rosemary and thyme sprigs. Season the sauce with salt and pepper.
Get stuck in:
Serve it up with creamy mashed potatoes (We have the perfect Irish Champ recipe to go with the pork) or some roast spuds. Don't forget to spoon that cider gravy over the top. Garnish with more rosemary and thyme. A side of lightly grilled greens would also work a treat with this dish.
Braai Notes:
- If you don't have a Dutch oven, you can use a large foil tray, but the Dutch oven gives that proper slow-cooked flavour.
- Keep an eye on the heat, you don't want it burning.
- This is a great dish for a cooler evening around the fire.
OZ Braai Equipment Used:
Enjoy the rich, comforting flavours of this Irish classic, cooked to perfection on your braai.
Ingredients
Directions
Get the fire roaring, and smoking:
You want a good bed of coals, not raging flames, and a bit of smoke. Throw the soaked wood chips onto the coals. If you are cooking at home, the OZ Braai Patio Braai allows you to keep a steady supply of hot coals ready, so you can add more coals to the braai as needed.
Pre-Smoke the pork:
Before we get the Dutch oven going, let's give that pork shoulder a quick smoke over the coals. Just a few minutes on each side to get that smoky goodness started. Then take the pork off and set aside.
Sear the pork:
In a Dutch oven (camp oven), get it hot and sear that pork shoulder, fat side down. Give it a few minutes on each side to get some colour, then take it out and set aside.
Onions and garlic:
Melt the butter in the same pot, add the onions, and season with a bit of salt. Cook until they start to soften, then add the garlic and cook until fragrant.
Thicken it up:
Sprinkle the flour over the onions and stir it in. Then, pour in the cider vinegar and stir again. Slowly add one cup of cider, stirring constantly.
Flavour bomb:
Add the rosemary and thyme sprigs. Nestle the pork back in, then pour in enough cider to come about halfway up the pork. Bring it to a gentle simmer, then cover with the lid.
Low and slow:
Move the Dutch oven to the side of the braai, where the heat is lower. Use a fire trivet to control the heat under the Dutch oven. Let it cook for 2 to 4 hours, or until the pork is falling apart.
Shred and serve: Take the pork out – it should shred easily with tongs. Break it up, then remove the rosemary and thyme sprigs. Season the sauce with salt and pepper.
Get stuck in:
Serve it up with creamy mashed potatoes (We have the perfect Irish Champ recipe to go with the pork) or some roast spuds. Don't forget to spoon that cider gravy over the top. Garnish with more rosemary and thyme. A side of lightly grilled greens would also work a treat with this dish.
