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Cider Braised Pork Shoulder with Butternut Squash.

Cider Braised Pork Shoulder with Butternut Squash

Cider Braised Pork Shoulder with Butternut Squash

Cider Braised Pork Shoulder with Butternut Squash Recipe
Delight in a comforting meal with this Cider Braised Pork Shoulder and Butternut Squash recipe, prepared on the Arteflame Grill. Perfect for gatherings, it promises rich flavors and tender textures.

Cooked on the Arteflame Grill

Serves: 10, with leftovers

Ingredients:
  • 6–7-pound bone-in pork shoulder (Boston butt), preferably skinless
  • 3 tablespoons kosher salt, plus more for seasoning
  • 2 medium butternut squash (about 7 pounds total)
  • 1 tablespoon extra-virgin olive oil, plus more for rubbing
  • 2 cups apple cider or juice
  • ½ cup low-sodium soy sauce or tamari
  • ½ cup distilled white vinegar, plus more to taste
  • 1 head of garlic
  • 6 scallions, trimmed
  • Steamed white rice, for serving
Instructions:
  1. Prepare the Pork:

    • Place the pork shoulder on a rimmed baking sheet. Rub all over with 3 tablespoons of salt. Let it rest, uncovered, for at least 1 hour, up to 2, to reach room temperature.
  2. Prep and Grill the Squash:

    • Halve the squash lengthwise and scoop out the seeds. Slice into quarters. Season with salt and rub with oil.
    • Grill the squash cut side down on the side plancha of the Arteflame grill.
  3. Grill the Pork:

    • Once the pork reaches room temperature, pat it dry with paper towels.
    • Heat oil on the medium-high side of the plancha until shimmering.
    • Brown the pork on all sides, about 15 minutes in total.
    • Move the pork to the cooler area of the grill and continue rotating.
  4. Braise the Pork:

    • Place a saucepan on the grill. Add apple cider, soy sauce, and ½ cup vinegar, scraping up any crispy bits.
    • Slice the garlic head in half and add to the pot. Lower the pork into the pot.
    • Cover with foil and a lid, letting it simmer for 3–3½ hours. Meanwhile, continue grilling the squash until tender, 1–1½ hours.
  5. Rest and Shred the Pork:

    • Transfer the pork to a plate and let cool. Remove garlic, squeeze cloves into the braising liquid, and discard skins.
    • Tear pork into pieces, discarding fat, and return meat to the pot. Season with salt and vinegar.
  6. Serve:

    • Reheat the pork in its liquid. Scoop squash onto plates, top with pork, juices, and garnish with scallions. Serve with steamed rice.

This Cider Braised Pork Shoulder with Butternut Squash, cooked on the Arteflame Grill, offers tender, flavorful pork complemented by sweet squash, perfect for a hearty and satisfying meal. 


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