Cider-Braised Pork Shoulder With Caramelized Onions

1. 1

   Preheat oven to 325u00b0F

2. 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.

3. 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.

4. 4

   Add onions to pot and saute over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.

5. 5

   Add 3/4 teaspoon salt and saute, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.

6. 6

   Stir in cider and return pork to pot.

7. 7

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

8. 8

   Transfer pork to a serving dish with the aid of tongs and carving fork.

9. 9

   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.

10. 10

    Cooks' note: Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325u00b0F 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.