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 cucharadas de aceite de oliva

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

• 180ml unfiltered apple cider

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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