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1
Rinse the pork and pat it dry.
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2
Using a thin, sharp boning knife, make ten to twelve deep, narrow slits in the pork and insert a sliver of garlic into each.
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3
Season the meat generously all over with salt and pepper, and then use kitchen twine to tie the shoulder into a compact, uniform shape.
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4
If it isnt already, allow it to come to room temperature.
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5
Heat a large, heavy Dutch oven over medium-high heat.
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6
Add the oil and sear the pork on all sides, taking your time, turning it frequently and adjusting the heat as necessary to avoid scorching.
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7
Done properly, this will take about 20 minutes.
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8
Meanwhile, preheat the oven to 300F.
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9
Transfer the pork to a large plate.
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10
Pour off all but 1 tablespoon of the fat in the pan, and add the onion, carrot, and apple.
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11
Season with salt and pepper, and saute over medium heat until they are golden brown and soft, 3 to 4 minutes.
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12
Add both ciders and the halved head of garlic, and bring to a simmer.
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13
Return the pork to the pan.
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14
Put a piece of parchment or aluminum foil over the meat, folding it down around it so that it makes a snug tent.
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15
Cover the pot with a tight-fitting lid, and place it in the middle of the oven.
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16
Cook until the pork is very tender, about 3 hours, turning it once or twice to keep all sides moist.
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17
Transfer the meat to a platter to rest before slicing.
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18
Strain the broth, discarding the apple and vegetables.
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19
Skim the fat from the pan juices and return the juices to the pan.
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20
Over medium heat, reduce to about 2 cups.
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21
Adjust the seasoning, and serve with the pork.
