Name: How to cider braise pork in a cook and hold of oven
Ingredients: Pork Butt; Salt; Quick cure; Brown sugar; Garlic; Thyme; Cinnamon; Apple juice; Red wine; Stock; Onions; Carrots

STEPS
INGREDIENTS
Trim pork butts
Trim out the bone
Cut into 8 to 10 ounce steaks
Cure with garlic salt sugar and herbs
Pulse the cure  ingredients into a rough paste
Fully coat all the steaks
Air cure overnight and rinse off excess  cure
Sear
Cook down more poix
Add apple juice, red wine and stock.  Then cook down.
Cover steaks with cooking liquid
Overnight braise in Cook  & Hold oven.  Cook at 250F (121C).  Hold at 160F (71C).  Set probe to 170F (77C).
Strain the braising liquid off the meat and reduce
Plate and serve
 Pork Butt 
 Salt
 Quick cure
 Brown sugar
 Garlic
 Thyme
 Cinnamon 
 Apple juice
 Red wine
 Stock
 Onions
 Carrots

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!!