Cider-Braised Pork Shoulder With Caramelized Onions

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READY IN: 3hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (3 -4 lb) pork shoulder butt, half (preferably arm picnic)
  • 2
    garlic cloves, cut into slivers
  • 2
    tablespoons olive oil
  • 1 12
    lbs onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (5 or 6 medium)
  • 34
    cup unfiltered apple cider
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DIRECTIONS

  • 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 and pepper.
  • 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, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
  • Stir in cider and 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 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 with salt and pepper and serve with pork.
  • Cooks' note:· Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.
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