Paul Willis still lives on the farm where he grew up, in Thornton, IA about 100 miles north of Des Moines. Paul’s passions have always included animals and taking care of the land. It is this passion that led him to join the Peace Corp where he worked as the Young Farmers Club Organizer for the Nigerian Ministry of Agriculture. During his tenure, he grew the club’s membership to over 10,000.

In 1995, Paul was looking for a way to market natural “free range” pigs when he met Bill Niman. Paul wanted to revitalize traditional hog farming in the Midwest at a time when economics forced many farmers to sell out or turn to factory/confinement hog growing. Niman Ranch offered the opportunity to raise pigs the humane, old-fashioned way and these outdoor-raised pigs quickly became a favorite among Niman Ranch customers.

Today, Paul manages a network of over 500 family hog farmers. In addition to managing the Niman Ranch pork operation, Paul still raises Farmers’ Hybrid hogs with his wife, Phyllis, and business partner, Jon Carlson, on the Willis Free Range Pig Farm. He also grows his own non-GMO soybeans and organic alfalfa and oats which are used for feed and bedding.

Niman Ranch standards are high - find out more about what makes them and their product different as we talk to Paul on Kitchensync!

Learn more about Paul, Niman Ranch, and order the cookbook and at www.nimanranch.com - the cookbook is incredible by the way!!

Cider Braised Pork Shoulder with Apples and Caramelized Onions
Serves 4-6

I love, love, love pork shoulder, apparently Paul Willis does too! Here’s one of my own favorite recipes, perfect for cool weather - it cooks to fork tender with long, slow cooking. Serve this with buttered egg noodles, creamy polenta, or mashed parsnips. If you should be so lucky to have leftovers, shred the meat and serve the next day on soft white rolls with sweet pickles and coleslaw. Kate

One 4 to 6 lb. bone-in, fresh pork shoulder half (boneless pork shoulder can be substituted)
4 garlic cloves, cut into slivers
2 T. olive oil

1 t. sage powder
6 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

3 apples, peeled, cored, and cut into 6 wedges
1 ½ C. unfiltered apple cider

Preheat oven to 325°F.

Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt, pepper and sage.

Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.

Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté onions, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.

Stir in cider and apples, return pork to pot. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.

Transfer pork and as many apples as you can to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season to taste with salt and pepper, serve with pork.

Note: Pork can be made 1 day ahead. Cool uncovered, then cover to chill. Reheat in liquid, covered, at 325°F 1 hour.

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