How to braise a pork shoulder in cider with apples and prunes ( learn to truss and cook the meat)

This week we learn how to braise a pork shoulder with apples and prunes. A simple pork shoulder recipe that is full of flavor and can be done easily at home. Written recipe: https://bit.ly/3KF2EGG 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 🧅🥕INGREDIENTS🥕🧅 ( 4 to 6 people.) 1 kg ( 2.2 pounds) Pork shoulder or other cut like a loin or a rack 10 to 15 prunes (pitted) and macerated in apple liquor or brandy for at least 30 minutes apple liquor or brandy (I used Le Birlou a French apple and chestnut liquor) 2 apples ( peeled and quartered) 200 grams / 7 oz oyster mushrooms ( 100 grams for the eat and 100 grams for the garnish) 1 large onion (diced) 300 ml / 10 fluid oz cider (use dry cider if you want something less sweet) 2 tablespoons of sunflower oil (to sear the meat) 120 ml / 4 fluid oz crème fraîche (or heavy whipping cream) optional for the meat glaze: use the juices from the macerated the prunes. baste the meat and glaze under the grill ( just enough time to crisp up the top of the meat.) repeat the basting process 3 times for best result. Affiliate links ------------------------------------------------------------- Cooking string for the trussing: https://amzn.to/31r4oOn Cast iron pot for braising the meat: https://amzn.to/31iiXni Cooking thermometer: https://amzn.to/33tqHWg Cooking Temperature: Braise the meat in the oven in the pot (covered) at 160 degrees Celsius ( 320 Fahrenheit) for roughly an hour. to know when the meat is cooked, use a cooking thermometer. ( when the core temperature of the meat reaches 70 Celsius (160 F) it is cooked. ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84