ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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Tom and Jerry. Thelma and Louise. Apples and pork. As far as famous pairings go, apples and pork are hard to beat. You probably first tried this killer combo in the form of the pork chops and applesauce your mother made as part of the weekly dinner rotation. Maybe you leveled it up with our <a href="/recipes/sous-vide-pork-chops">sous vide pork chops</a> and <a href="/recipes/light-and-lovely-apple-puree">apple purée</a>. Perhaps you’ve feasted on a <a href="/recipes/tender-crispy-skinned-whole-suckling-pig">tender, crispy-skinned whole suckling pig</a> with a juicy roasted apple in its mouth after <a href="/guides-tools/tips-tricks-how-to-turn-your-fireplace-into-a-medieval-meat-roasting-pit">turning your fireplace into a medieval meat-roasting pit</a>. No matter how you put them together, there’s practically no pairing more perfect than pork and apples.But now we’re taking the partnership one step further: we’re cooking the pork in the apples. Introducing the apple-braised pork shank. Cooked for 24 hours with Joule Turbo, this hearty dish is the ultimate cold-weather comfort food. Serve it up with a quick, rustic <a href="/recipes/quick-and-rustic-carrot-parsnip-mash">carrot-parsnip mash</a> and the perfect wine pairing (an off-dry German riesling or old-vine Vouvray, perhaps?) to really knock this winter warmer out of the park.