@seattlehanddoc: Cider-Braised Pork Shoulder with Caramelized Fennel The last time we made a dish by @Corre Larkin , one of our favorite chefs…. our high school senior declared, “THIS is now my favorite meal.” And I kid you not, he said the exact same thing after his first bite of this. She said this was a Grand Slam and it was incredible. Leftovers were sensational. This is our slightly adapted version. Original recipe is on her Substack. 8 lb pork butt/shoulder cut into steaks 3 tbsp butter + 2 tbsp neutral oil 4 large fennel bulbs, sliced thin 2 cans of hard apple cider 1 large bundles of thyme 2 tbsp butter 2 Cosmic or Fuji Apples chopped small 2 tbsp apple cider vinegar 1 scant cup crème fraîche 1/4 cup chopped chives Oven 275°F. Salt pork (on all sides. Brown in melted butter + oil, set aside. Throw in and sauté the fennel, add a little salt. Deglaze the pan w/ cider. Add thyme + pork. Reduce liquid by ⅓. Cover + bake 3 hrs (until fall-apart). Shred. Sauté chopped apples in 2 tbsp butter, add + ACV. Stir apples + crème fraîche into pork, Adjus to taste. We spread it out onto a sheet pan and broiled it to crisp and caramelized the edges of the pork, and it was phenomenal! Serve over mashed potatoes + with lots of chives. Quick Yukon Gold Mash 2 lbs Yukon Gold potato, cut into chunks, boiled + mashed 4 tbsp butter + ½ cup warm cream Salt to taste. Whip until smooth + creamy. #teamdinner #mealprep #athlete #dinner #parents @Parke @Le Creuset @Sur La Table

Wayne and Nancy

Open In TikTok:

Region: US

Friday 27 February 2026 22:33:22 GMT