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Categories:Viewed: 96 - Published at: 4 years ago
Ingredients
- 1 (3 -4 lb) pork shoulder butt, half (preferably arm picnic)
- 2 garlic cloves, cut into slivers
- 2 tablespoons olive oil
- 1 1/2 lbs onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (5 or 6 medium)
- 3/4 cup unfiltered apple cider
Method
- 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 saute over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
- Add 3/4 teaspoon salt and saute, 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.
