Cider-Braised Pork Shoulder with Caramelized Onions
Tender bone-in pork shoulder braised in apple cider and studded with garlic, served with beautifully caramelized onions in a reduced cider sauce. This comforting dish combines the sweetness of apple cider with savory pork and rich, golden onions.
Ingredients
- •1 piece bone-in pork shoulder
- •2 cloves garlic
- •2 tablespoons olive oil
- •1½ pounds onions
- •¾ cup unfiltered apple cider
Cooking Instructions
- 1.
Preheat oven to 325°F.
5 min
- 2.
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.
10 min
- 3.
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.
8 min
- 4.
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.
15 min
- 5.
Stir in cider and return pork to pot.
2 min
- 6.
Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
180 min
- 7.
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.
5 min
