Former professional chef Jenny Goycochea-Marker spent 10 years in San Diego, Calif., running her own kitchens. But when she moved to San Antonio, Texas, seven years ago, she was looking for a new pace.
“I was at the point where I didn’t want to keep up with the hustle and bustle of kitchen life, but I still wanted food and cooking to be a large part of my life. I started a website to share my favorite recipes and since then it’s morphed into a successful business that I’m proud to call my full-time job,” Goycochea-Marker says.
“So Much Food” provides her with an opportunity to share her love for food with others in an even bigger way than before.
“My family has always been big into cooking,” she says. “I’ve been passionate about it since I was a kid.”
She loves how food brings people together.
“I get a lot of joy from sharing food with people--whether that was cooking for others in a restaurant, or hosting friends in my home. Creating recipes that people make memories around with their friends and family is the ultimate privilege,” Goycochea-Marker says.
Why Pork?
Without a doubt, she says pork is her favorite protein.
“It’s so versatile! Every single cut is amazing, and it has the unique ability to absorb flavor in ways that beef just can’t at times,” Goycochea-Marker explains.
Plus, it’s really forgiving to work with, she adds.
“Especially if you’re working with shoulder or butt--it’s flexible and it’s really hard to overcook but just about always turns out delicious. I also love leaner pork, like tenderloin, for meal prep. It’s a great source of protein with minimal fat,” Goycochea-Marker says.
In addition to being a “huge foodie” who loves to try out new bars and restaurants around town and when she and her husband travel, Goycochea-Marker loves spending time with their four rescue dogs, playing pickleball and being active.
“I used to play roller derby, but I still find time to skate for fun--it’s one of my favorite activities,” she says.
Apple Cider Braised Pork Shoulder
By Jenny Goycochea-Marker, So Much Food
“Braising recipes are just my absolute favorite (so much so that I wrote a book about it!). I love cozy recipes that feature tender meat that I can serve over a mountain of mashed potatoes,” Goycochea-Marker says. “Pork shoulder is cooked low and slow in the oven in a mixture of fresh apple cider, dijon, onion and rosemary for the ultimate savory broth. Towards the end of cooking, we throw in some apples and onions and it’s the perfect pairing.”
Prep Time: 20 minutes
Cook Time: 3 hours, 45 min.
Serves: 6-8 people
Ingredients:
4-5 lb. pork shoulder roast or Boston butt roast*
2 T. neutral oil
2 c. fresh apple cider* (not apple cider vinegar)
2 c. chicken stock or broth
2 T. Dijon mustard
1 T. dehydrated minced onion
1 head of garlic, top sliced off opposite of the root end
3 rosemary sprigs
4 thyme sprigs
1 red onion, cut into thick slices
2 firm and slightly tart apples*, peeled and cut into wedges
Kosher salt
Freshly cracked black pepper
Directions:
1. Preheat an oven to 325 F.
2. Start by trimming the pork of excess fat, if there are large fat caps. Cut the pork into 4 large pieces, or leave it whole if it’s bone-in.
3. Pat the pork pieces dry with a paper towel and season liberally all over with kosher salt and pepper.
4. Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, arrange the pork in a single layer. Sear for 4-5 minutes per side until the pork is deeply browned. Repeat on all sides. Depending on the size of your Dutch oven, you may need to do this in batches.
5. While the pork is searing, whisk together the cider, stock or broth, Dijon and dehydrated minced onion together and set aside. Use kitchen twine to tie the rosemary and thyme together in a small bundle.
6. Once the pork is browned all over, pour in the braising liquid. Arrange the herbs and garlic head in the pot with the pork, cover and place in the oven.
7. Braise for 3 hours or so (start checking at 2 and a half hours for boneless), flipping the pork halfway through. Once the pork is just shy of fork tender, remove the pork from the oven and arrange the onions and apples around the pork. Cover and return to the oven for another 30-45 minutes. The pork should be very tender at this point.
8. Remove the pork from the oven and let it rest in the braising liquid for 30 minutes before serving. Squeeze the garlic cloves out of the husk into the broth or onto the pork. Season braising liquid to taste with salt and pepper. Serve the juices spooned over the pork, apples, and onions.
Notes:
*If you notice that your pork is especially fatty, consider trimming some excess fat before searing.
*The best apples are firm, slightly-tart apples like Honeycrisp, Pink Lady, Gala, etc.
Please know that apple cider is NOT the same as apple cider vinegar–do not use vinegar in place of apple cider for this recipe.
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