Cider-Braised Pork Shoulder with Caramelized Onions

  • Posted on 16th October 2009,
  • written by Cindy
Cider-Braised Pork Shoulder with Caramelized Onions

I made this the other night with a small boneless butt half – I browned the meat and onions the night before and let it marinate overnight in 2 cups of cider. The next day, I added some potatoes and carrots and let it slow cook in the oven. The house smelled wonderful as it cooked and the meat was tender and delicious!! The leftovers were even better the next day!

Yield: Makes 4 to 6 servings
Active Time: 30 min
Total Time: 3 hr

Ingredients

  • 1 (3- to 4-lb) fresh pork shoulder half
  • 2 garlic cloves, cut into slivers
  • 2 tablespoons olive oil
  • 1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
  • 3/4 cup unfiltered apple cider

Directions

Preheat oven to 325°F.

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 teaspoon 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 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.

Note: Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.

Gourmet | December 2001