Cider-Braised Pork Shoulder with Caramelized Onions

Ingredients for Cider-Braised Pork Shoulder with Caramelized Onions

• 1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)

• 2 garlic cloves, cut into slivers

• 2 tablespoons olive oil

• 675g onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

• 180ml unfiltered apple cider

How to make Cider-Braised Pork Shoulder with Caramelized Onions

Preheat oven to 163°C.

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 teaspoons 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 300g , 2 to 3 minutes, then season with salt and pepper and serve with pork.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.