How to Cider Braise Pork in a Cook and Hold of Oven

Slow braising overnight in the Alto-Shaam Cook & Hold oven frees up your burners and other ovens for production during the day!!

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How to Cider Braise Pork in a Cook and Hold of Oven Recipe
16 Steps
Ingredients
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1
Trim pork butts

Trim pork butts

2
Trim out the bone

Trim out the bone

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3
Cut into 8 to 10 ounce steaks

Cut into 8 to 10 ounce steaks

4
Cure with garlic salt sugar and herbs

Cure with garlic salt sugar and herbs

5
Pulse the cure  ingredients into a rough paste

Pulse the cure ingredients into a rough paste

6
7
Fully coat all the steaks

Fully coat all the steaks

8
Air cure overnight and rinse off excess  cure

Air cure overnight and rinse off excess cure

9
Sear

Sear

10
Cook down more poix

Cook down more poix

11
Add apple juice, red wine and stock.  Then cook down.

Add apple juice, red wine and stock. Then cook down.

12
Cover steaks with cooking liquid

Cover steaks with cooking liquid

13
Overnight braise in Cook  & Hold oven.  Cook at 250F (121C).  Hold at 160F (71C).  Set probe to 170F (77C).

Overnight braise in Cook & Hold oven. Cook at 250F (121C). Hold at 160F (71C). Set probe to 170F (77C).

14
Strain the braising liquid off the meat and reduce

Strain the braising liquid off the meat and reduce

15
Plate and serve

Plate and serve

16
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