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Cider-Braised Pork Shoulder with Fennel and AppleCider-Braised Pork Shoulder with Fennel and Apple
- Olive oil
- 1 pounds pork shoulder, cut into 3-inch pieces
- Freshly ground pepper
- 1 large fennel bulb, quartered, trimmed, and cut very thinly*
- 1 onion, sliced thinly
- 2 garlic cloves, peeled and left whole
- 1 apple, peeled, cored, and cut into wedges
- 1 cup apple cider
- 1 cup water
Directions:View on Big Girls Small Kitchen
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