You prolly dont care but does anyone know of a method to log back into an instagram account?? I was dumb lost the account password. I appreciate any tricks you can give me
@Archer Samson i really appreciate your reply. I got to the site on google and I'm trying it out atm. I see it takes quite some time so I will get back to you later when my account password hopefully is recovered.
That magic moment when you've watched so many of his recipes you can predict what step/ingredient comes next because that's what you'd do. Chef John has taught me more about cooking in the past year than I have ever learned prior. He is the Socrates of keeping my stomach pleased
I love pork shoulder. There are so many ways to cook it. It is also very easy to cook, and very forgiving. Like Chef John says, don't go by time or temperature, go by feel to know when it is done. I'll have to try this cider braising method. One more way to enjoy a rich and flavorful cut of meat.
Chef, I'm so glad you still make videos regularly. I've learned so much from you and I hope we're nowhere near finished. Thank you for being the Richard Gere of my culinary career.
This was my first chef John dish I ever made and it has been my signature dish for my family; they request it on big occasions. They now recognize the Food Wishes jingle. I had no idea what I was doing, but this was a complete knock out. Thanks Chef John.
Just finished cooking this and it's a really great recipe. I reduced my sauce down a lot, to the point where it was basically a gravy. You get a great balance of sweetness from the cider and earthy savoriness from all the sage. And that little bit of vinegar not only reigns in the sweet cider but the acidity helps marinate the pork. I paired it with some butternut squash I roasted in dill and pepper. Thanks Chef John!
Made this this past Saturday and it wasn't fork tender... it was spoon tender and absolutely amazing over some smashed potatoes. Thanks for the recipe, my family really enjoyed it!
I know a couple people who panic when their roast type cuts go really firm and they think they're overcooking it so they stop, not realizing you must go far, far beyond that point to reach succulence. O, ye of little faith.
True! when I was in my 20s...and there wasn't any internet for quick access info...it would scare me too! Now I'm 60! Wish we had the internet when I was just married to teach me to cook...I had to learn through books...trial and error! This is a lot more fun : )
I made this for my boys today and it was a huge hit!! I served it with baked sweet potato and sauerkraut on the side. I only used dollop of crème fraîche at the end, with some fresh chive. Oh, and I braised using sweet cider. Chef John it was so easy, and it came out beautifully! I am so proud of myself 😊
Made this last night. 10/10, a keeper! I used a quality Mexican sour cream instead of creme fraiche and served it over mashed potatoes. The sauce is porky and almost buttery. Restaurant quality, wife loved it and asked for it to go into the rotation list. 😃 Thanks Chef John!
Made this for dinner last night, and it was delicious! I had to substitute the hard cider for beer and it still was amazing. Thank you always for your recipes!
I made this tonight. Took about 5 hours. My sauce was much lighter than yours and I added a bit more heavy whipping cream than a splash ( didn't have time to make creme fraiche) but it still turned out amazing. Instant classic.
I had a go at this today and in spite of our stupid stove which boils way too hard even on the lowest setting so I had to to keep turning it off and back on again, it came out great. I started with a bit more cider and reduced it a bit more so my sauce was quite a lot thicker but it was great. Unlike anything I have ever eaten before. The taste of the sauce seriously is beyond description.
Chef John, Amid the chaos, corruption and scandal that peppers the news on a daily basis, your humour and good nature provide the perfect antidote! Please keep up the great work!
it's one of those things that you wish you could share with people, but it's such a personal joy that nobody else would really get it. but those are the times I'll cherish and long for when my day is done. those autumn evenings with a meal like this filling the house with delightful smell
Simon Isenberg WHY. THE. HELL. DOES. HE. DO. IT. (Glad I’m not the only one. I have a theory that the mass pandemic of ‘upspeak’ can be directly correlated to the rise of RU-vid tutorials).
Hats off to you, Chef John! Wish I could give this a million likes! I just made it, and I followed your instructions to the letter. It was an absolute flavor explosion! Mushrooms would've been a great addition. I even made the creme fraiche, which is wonderful BTW. I think I'll pair the leftovers with some fermented sauerkraut, and dumplings.Thank you sir. What an amazing dish!
I made it! It was amazing. I was slightly surprised that such a short list of ingredients would result in such a nice taste profile. Thanks for the recipe, I'm sure I'll make it many times in the future!
I always add sliced, lightly fried Granny Smith apple too. Here in Spain, Asturias cider is amazing. French and U.K. ciders are great too of course. I am from England so know a good cider when I taste one! It's a favourite dish with my B&B guests.
Normally I prefer to make Asian food at home, since I have celiac disease and can’t eat most of it at restaurants because of the gluten in the soy sauce. However, I just moved to Germany and couldn’t find an Asian store in my area! I love cooking and it makes me feel comfortable and at home, especially in such a new place. I ended up making this with German Apfelwein (Apple Wine, or cider) and it came out amazingly! I didn’t know the German word for Creme fraishe so I ended up using Frischkäse (literally fresh cheese in German), and now I know what they call cream cheese over here! It still worked great, but I think that goes without saying. Thank you, Chef John, you helped me feel more at home as I started this chapter of my life! You and your content is truly a wish come true! Much love from Bavaria!
Made this and it was delish, I did add in 2 honey crisp apples peeled and quartered 30 minutes before it was done and served the pork over brown butter spatzle it was a top 10 for this chef.
so good Chef John, the only changes I made was to braise in a 350 oven for 3 hours instead of simmering, still removed and reduced then added a tbls of balsamic 😋
It took me awhile to appreciate Chef John's delivery. But like all good things, that take time and thinking, acquiring a taste for the unusual develops an appreciation that takes you to that other level of taste that goes beyond the surface, enhancing the experience, be it for food or humour.
I made this tonight. No delicata squash to be found. Used butternut. It was fine. I had about half as much meat because I bought bone-in by accident. I made the same amount of sauce called for in the recipe. Meat cooked about 2 - 2.5 hours. Sauce did not get as brown as in the video, I think because I didn't have as much meat. It still turned out amazing. One of the best dishes I've had in a year or two. It was outstanding. I did use hard cider, apple cider vinegar, and creme freshe. I will be making this again as soon as I can. Tips: cook as long as needed. Cook down the sauce with the meat as long as needed. Everything doesn't need to be perfect, just do a good job and this recipe will be on point.
I made this tonight for a couple friends, along with the spaetzle. It was incredibly good - take the time to make it, it's worth it. For the spaetzle, I realized the holes on my cheese grater are smaller than the one Chef John uses here. I brainstormed for other implements, tried a slotted spoon back into the bowl. That doesn't work. Eventually went with the grater and got very small bits. Still very tasty but next time I'll find something to make them a bit bigger. BTW the house still smells amazing 10 hours later.
Chef, I served this for my dinner party tonight and...Oooooh la la...they said it was amazing. I don't eat meat, because I don't like it...I never have even as a kid. I do cook it, my hubby is Cajun and was a hunter. I have to admit Chef I was tempted to give it a try. Thank you so much! I appreciate you and the time and effort you put into sharing your expertise.
You know what's weird? When chef John dies i will be sad, when i die chef John will never know and feel nothing. Weird how one sided our relationship is. Love the food though!
I absolutely love delicata squash. It is so delicious you can roast it with the skin on and eat it. A little olive oil and salt is all you need delicious!
I’ve always wondered how many people actually cook the dishes. For a few years I’ve only been cooking chef John, but this was very very delicious. I’ve never tasted pork like that.
I made this on Sunday. Smelled funny cooking at first with the fresh sage and apple cider vinegar and apple juice. But, it came out so tender. And, when I added the sour cream, instead of cream fraiche (sorry, I didn't have any of the real stuff.) the flavor was incredible and it was a little sweet. I added some carrots. Next time I'll add mushrooms. And, this can be adapted for pot roast as well. It didn't take near as long to cook as I thought. It was also the first time I've tried picnic pork. I served it over wide egg noodles. This will be a favorite of mine.
Thank you! I'm skimming the comment section to see if anyone tried it! Did you do it exactly like he did or tweak it? This is 3 years later so I'm assuming you've made it more than a couple times by now!
You are correct. It’s impossible for pork shoulder to not be tender. The amount of connective tissue guarantees an already decided result. I’ve cooked it in restaurants, at home, for familia, for myself and there is but a singular result, tenderness. The hardest thing about pork shoulder is attempting to get it to the point where it stands up to plating (looks like a tenderloin steak or rib chop cut), but falls apart as soon as a utensil touches it. We had a polenta dish we did in an Italian place I worked that you could eat with a spoon. It was so satisfying to get that dish right.
This was a really delicious recipe. I highly recommend it. My suggestion is to bear in mind that the incredible sauce only penetrates a limited distance into the meat, so you might want to cut your meat into a few more pieces that are slightly smaller. I cut my three and a half pound roast into eight pieces, and perhaps it might have been better cut into ten. Just thinking. Also, before cooking my onion, I dumped out all but maybe half a tablespoon of oil that had rendered into the pan (and combined with the canola oil with which I had started). While it seemed somewhat un-oiled when I was cooking the onions, everything came out perfectly. My other suggestion is to have more of the cider on hand to serve with the pork.
I've made this many, many times. It's one of my favorite dishes. If for any reason you can't find sage at the store, which has happened to me a few times, tarragon works really well in its place.
Chef John, I'm new to your channel but love your stuff. Wasnt feeling turkey this Thanksgiving so I made this instead. Also subbed sweet potatoes instead of corn in your corn pudding recipe and tripled the maple syrup. Best Thanksgiving meal with very little prep. Thanks and hope your holidays are chill.
I made this yesterday, turned out so delicious. Did have to go for standard apple cider, didnt find sage leaves in 3 supermarkets (not even dried) So I went for a bit of a mix of thyme and rosemary. Which didn't give the same flavour but they sure did the trick for making it just as delicious. Have to keep my eye out for some fresh sage so I can make this properly, might even have to grow my own sage for the sake of trying it!
I called the delicata squash as soon as I saw it. It is my favorite fall squash. I first found it at a local orchard and fell in love with it. Bake it all the time. YUM! This recipe looks totally delish. Will have to talk my son into cooking it since he has the nice Creuset cookware! LOL
You are the boss of your pork shoulder stewed in a creamy apple cider sauce! Yes! Want to learn more about Delicata squash for sure. At first I thought it could have been sautéed apples which, of course, would have paired nicely with the pork shoulder. Regardless Chef more on Delicata and other winter squash types. Very underrated vegetable.
