How to braise a pork shoulder in cider with apples and prunes ( learn to truss and cook the meat)

This week we learn how to braise a pork shoulder with apples and prunes. A simple pork shoulder recipe that is full of flavor and can be done easily at home. 🧑‍🍳 TO LEARN MORE ENROLL IN MY ONLINE COOKING CLASSES: 😀 SUBSCRIBE: 💌 NEWSLETTER► #onlinecookingclasses #frenchcookingacademy Get the written recipe on our website: This recipe is for 4 to 6 people. 🧅🥕INGREDIENTS🥕🧅 1 kg ( 2.2 pounds) Pork shoulder or other cut like a loin or a rack 10 to 15 prunes (pitted) and macerated in apple liquor or brandy for at least 30 minutes apple liquor or brandy (I used Le Birlou a French apple and chestnut liquor) 2 apples ( peeled and quartered) 200 grams / 7 oz oyster mushrooms ( 100 grams for the eat and 100 grams for the garnish) 1 large onion (diced) 300 ml / 10 fluid oz cider (use dry cider if you want something less sweet) 2 tablespoons of sunflower oil (to sear the meat) 120 ml / 4 fluid oz creme fraîche (or heavy whippin