
Pizza & Cider Tasting
November 9, 2016
Start-of-Spring Cider Brunch
March 8, 2017We live in the greatest country on earth & deserve to eat in the same fashion. See how we took pork shoulder & brussel sprouts, infused then with some of Woodchuck’s Cider, and made one treat you don’t want to miss. Be a part of America and feast, cider lovers, feast!
Preheat oven to 325 degrees.
Coat pork shoulder is spice blend of celery seed, salt, pepper, and onion powder.
Score pork shoulder and insert whole cloves into the slits.
Place chopped onion, apple, juniper berries, mustard seed, garlic, and coriander into baking dish.
Place pork in baking dish and pour in half of a bottle of Woodchuck Green Apple Hard Cider.
Cover with aluminum foil and bake for 2-2 1/2 hours.
Uncover and let cook for an additional 15-20 minutes to brown.
Let rest for 5 minutes before slicing.
To make gravy strain pan drippings into a pot and simmer on low heat for 30-45 minutes.
Add 1 tbsp of butter after removing from heat and serve over sliced pork.
Chop bacon and cook over medium heat until crisp.
Remove bacon from pan and add chopped onions.
Cook onions in bacon fat until translucent.
Add halved brussel sprouts flat side down. Cook until brussel sprouts have browned.
Add half bottle of Woodchuck Hard Cider and maple syrup, cook until liquid is absorbed.
Remove from heat and add vinegar, salt, pepper, and cooked bacon.
Stir together flour, baking powder, sugar, and salt in a bowl.
Add margarine into the mixture until it crumbles. Add in milk to make the dough.
Make hand-sized balls. Cover and simmer 15 minutes without lifting the lid.
Serve.
Ingredients
Directions
Preheat oven to 325 degrees.
Coat pork shoulder is spice blend of celery seed, salt, pepper, and onion powder.
Score pork shoulder and insert whole cloves into the slits.
Place chopped onion, apple, juniper berries, mustard seed, garlic, and coriander into baking dish.
Place pork in baking dish and pour in half of a bottle of Woodchuck Green Apple Hard Cider.
Cover with aluminum foil and bake for 2-2 1/2 hours.
Uncover and let cook for an additional 15-20 minutes to brown.
Let rest for 5 minutes before slicing.
To make gravy strain pan drippings into a pot and simmer on low heat for 30-45 minutes.
Add 1 tbsp of butter after removing from heat and serve over sliced pork.
Chop bacon and cook over medium heat until crisp.
Remove bacon from pan and add chopped onions.
Cook onions in bacon fat until translucent.
Add halved brussel sprouts flat side down. Cook until brussel sprouts have browned.
Add half bottle of Woodchuck Hard Cider and maple syrup, cook until liquid is absorbed.
Remove from heat and add vinegar, salt, pepper, and cooked bacon.
Stir together flour, baking powder, sugar, and salt in a bowl.
Add margarine into the mixture until it crumbles. Add in milk to make the dough.
Make hand-sized balls. Cover and simmer 15 minutes without lifting the lid.
Serve.