How to cook with apple cider

Three ways to use fall’s favorite drink

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Cider-Braised Pork Shoulder
Thomas J. Story

Cider-Braised Pork Shoulder

“This is a grown-up braise—a company braise,” says Davis. “It’s a technique more than a recipe.” The keys to that technique: cooking the meat in cider with one set of seasonings, straining and reducing the liquid, and then adding fresh vegetables toward the end. The cider’s acidity tenderizes the meat, and its sweetness balances the savoriness of the pork. “I don’t think anything goes better with pork than apples. There’s a reason it’s a classic combination.”

Recipe: Cider-Braised Pork Shoulder

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