Irish Cider Pork and Onions

Yields6 ServingsPrep Time20 minsCook Time4 hrsTotal Time4 hrs 20 mins

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.

St Patrick's Day Irish Cider Pork and Onions

What you'll need:

1 - 1.25 kg boneless pork shoulder roast that's your star

1 tablespoon butter

2 medium sweet onions halved and sliced

2 cloves garlicminced

2 tablespoons flour

1 tablespoon apple cider vinegar

1 sprig of fresh rosemaryplus extra chopped for garnish

2-3 sprigs fresh thyme plus extra for garnish

1 to 1.5 bottles (approximately 355ml to 530ml) of good quality apple cider enough to come halfway up the pork

Salt and pepperto your liking

A handful of wood chips (hickory or oak)soaked in water, for smoking

Let's get cooking!

1

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.

2

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.

St Patrick's Day Irish Cider Pork and Onions

3

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.

St Patrick's Day Irish Cider Pork and Onions

4

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.

St Patrick's Day Irish Cider Pork and Onions

5

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.

St Patrick's Day Irish Cider Pork and Onions

6

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.

St Patrick's Day Irish Cider Pork and Onions

7

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.

St Patrick's Day Irish Cider Pork and Onions

8

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.

9

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.

St Patrick's Day Irish Cider Pork and Onions

Nutrition Facts

Serving Size Generous portion

Servings 0