Apple cider-ginger braised pork shoulder tacos with apple-cabbage slaw
Pork second courses
Mexican cuisine
This fall I discovered boiled apple cider and I cannot believe I lived this long without it. Boiled apple cider is fresh cider boiled down into a naturally sweet, viscous syrup. The magic is reduction. Ever since my first batch of boiled cider I have been obsessively stirring it into drinks and cocktails alike and spreading it onto every baked good I can find. Now I'm taking it to savory dishes like these braised pork tacos. Boiled apple cider takes around 5 hours to reduce, but requires so little attention, just a few stirs with a wooden spoon from time to time. Similarly, low-and-slow braised pork shoulder requires very little attention, but needs at least 8 to 10 hours on low heat to melt into juicy, shredded perfection. The recipe calls for braising the pork shoulder with a myriad of spices and half of the apple cider, while the remaining half of the cider is boiled down into a syrup. Put the pork shoulder in the oven to braise 8- to 0 hours before mealtime, set the cider on the stove to reduce down, and turn to any activity in the house you like until just before serving time— then, throw together a quick slaw of tart Granny Smith apples, watercress, red cabbage, and carrot to serve with the tacos. For a crowd, use a larger pork shoulder and increase the cooking time as needed. Either way, these make incredible leftovers.
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