Cider-Braised Pork Shoulder With Caramelized Onions

“This is VERY good! Second time I had a large boneless Boston Butt from the Farmer's market. I inserted garlic slivers, scored the skin and then rubbed the meat with salt, pepper, rosemary and thyme, then refrigerated for about 5 hours and it was just as good! Have also added some chopped, peeled apples and it adds a nice dimension to the flavor. I usually add more garlic, and some carrots and celery. If you like it nice and juicy, use 2 cups of apple cider. Third time, I browned and did the onions and cider the night before and then fridged it over night. Next day, just slow cooked it.This is from Gourmet Magazine, Dec.2001.”
3hrs 30mins

Ingredients Nutrition

  • 1 (3 -4 lb) pork shoulder butt, half (preferably arm picnic)
  • 2 garlic cloves, cut into slivers
  • 2 tablespoons olive oil
  • 1 12 lbs onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (5 or 6 medium)
  • 34 cup unfiltered apple cider


  1. Preheat oven to 325°F
  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. 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. Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
  5. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
  6. Stir in cider and return pork to pot.
  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. Transfer pork to a serving dish with the aid of tongs and carving fork.
  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. Cooks' note:· Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.

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