{"id":10208,"date":"2016-11-09T05:00:24","date_gmt":"2016-11-09T13:00:24","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=10208"},"modified":"2018-10-20T13:28:26","modified_gmt":"2018-10-20T20:28:26","slug":"maple-cranberry-braised-pork","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/maple-cranberry-braised-pork\/","title":{"rendered":"Maple Cranberry Braised Pork"},"content":{"rendered":"

This post is sponsored by Paradise Meadow Cooking & Baking Cranberries by Decas Cranberry Products<\/a>. Thank you for supporting the brands that keep The Kitchen Paper up and running!<\/em><\/p>\n

\"Maple<\/p>\n

Have you guys every braised pork before? If so, you probably know where I'm going with this. If not, ummmmmm SRSLY TRY IT! Before conceiving the idea for this recipe, I'd never actually braised anything. Ever. But I have a great pan for doing so, and this recipe popped into my brain as I was thinking up great ways to use Decas Cranberries, and OMG IT WAS SO SOFT AND DELICIOUS! I'm a total braising convert now.<\/p>\n

\"Maple<\/p>\n

What is braising, you might ask? It's basically like slow cooking something, in liquid, with a lid on, in the oven. All of the = crazy moisture. Super soft meat. Delicious flavors and all the tasty sauce! We ate this dish with mashed potatoes and gravy and it felt like a holiday feast for kings! On a typical Sunday night ... not too shabby!<\/p>\n

\"Maple<\/p>\n

This recipe is pretty traditional except for two things: the maple (syrup) and the cranberries (!!!). Both of these add an unexpected, and totally fitting, flavor the the pork. They give a classic a bit of a punch! Starting with dried cranberries was fun also because they absorbed liquid as they cooked, and ended up being little bombs of flavor as we ate the pork. Flavor bombs = always a good idea. Plus, you guys know I'm kind of a cranberry addict. #noshame<\/p>\n

Here's the basic rundown of this recipe: salt & pepper your meat, then brown it on all sides and set aside. Cook your aromatics, add broth and spices and treats (maple & cranberries), add the meat back in, then put a lid on it and stick it in the oven for a few hours. That's it. That is IT!! Pretty quick to get it all put together, then it simmers away nicely in the oven until it's done, and you get to enjoy all the wonderful smells and then eat the most tender meat EVERRR.<\/p>\n

\"Maple<\/p>\n

If you don't already have a certain holiday meal planned, this would be a GREAT choice!<\/p>\nPrint<\/a><\/span>

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