October is National Pork Month, and there’s no better place to celebrate Porktober than at The Machine Shed Restaurant.
Whether you’re a longtime pork lover, searching for a new fall favorite, or simply looking for a hearty meal with family and friends, our Porktober menu offers something for everyone.
Orchard Braised Pork: The Ultimate Fall Comfort Food
Nothing says harvest season quite like slow-braised comfort food.
Our Orchard Braised Pork features apple-cider braised pork shoulder, roasted sweet potatoes, chef-seasoned greens and rich braising jus.
Love the flavors of our Orchard Braised Pork? While nothing beats enjoying it at The Machine Shed, here’s a recipe inspired by our Porktober feature if you’d like to bring a little National Pork Month into your own kitchen.
At a Glance
- Serves: 6
- Prep Time: 30 minutes
- Cook Time: 2 ½ to 3 hours
- Temperature: 300°F
Ingredients
For the Pork
- 4 lb boneless pork shoulder (pork butt or Boston butt)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Braising Liquid
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups dry red wine
- ⅓ cup apple cider vinegar
- 1 can diced tomatoes with juice
- 1 yellow onion, thinly sliced
- 4 garlic cloves, smashed
- 2 bay leaves
Optional Garnish
- 1 cup crispy fried onions
Directions
- Preheat oven to 300°F.
- Season pork shoulder with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat and sear pork on all sides until browned.
- Remove pork and add onion and garlic, cooking until softened.
- Add broth, wine, vinegar, tomatoes and bay leaves. Stir to combine.
- Return pork to the pot and cover.
- Braise in the oven for 2 ½ to 3 hours, or until fork tender.
- Shred or slice and serve with roasted sweet potatoes and seasonal vegetables.
Four Reasons Pork Lovers Should Visit This October
Still deciding which feature to try first?
Belly Up
Crispy pork belly bites with maple-bourbon glaze, fried onions and mustard aioli.
Orchard Braised Pork
Apple-cider braised pork shoulder with roasted sweet potatoes and seasoned greens.
Harvest Ribeye
Pan-seared pork ribeye with Parmesan polenta, sweet corn chimichurri and pickled peppers.
Sweet Heat Chopwich
Marinated grilled pork chop sandwich with sambal butter and fresh cilantro.
The hardest part may be choosing just one.
Join Us for Porktober at The Machine Shed
Our Porktober features are available October 1 through October 31, but only for a limited time.
Bring your family. Gather your friends. Celebrate harvest season.
After all, some of the best memories start with good food and the people gathered around the table. Just ask anyone who grew up looking forward to Grandma’s pork chops on a Sunday afternoon.
Written by The Farmhouse Friend