Cider Braised Pork Sliders

DIRECTIONS

1. Start by dusting the pork shoulder with an even layer of salt and allow it to sit overnight.
2. Preheat an oven to 275° F
3. Sear the pork in a hot pan until all sides are a nice golden brown. Place the seared pork in a braising pot or large casserole dish.
4. Toss the apples, onions and 1 tsp of salt into the hot pan that was used for searing the pork. The moisture from the onions and apples will slowly deglaze the pan, picking up all the goodies from the bottom of the pan.
5. Toss in the garlic and thyme and sauté without burning the garlic.
6. Deglaze the pan with the Calvados.
7. Transfer the seared pork, sauteed apples, and onions to a braising pan.
8. Add the apple cider, vegetable stock, water, chili flakes and 1 tsp of salt to the braising pan and cover with parchment and tin foil, making sure that there’s a tight seal around the edges.
9. Place the braising pan on a medium high burner and bring it to a boil. When steam comes out the sides of the braising pan, transfer to the oven and braise for 3-4 hours.
10. When the pork is fork tender, pull the pan from the heat and allow the pork to sit in the braising liquid for 30 minutes before removing.