HARD CIDER-BRAISED PORK SHOULDER

Hard Cider-Braised Pork Shoulder image

Categories Sauce Pork Side Roast Dinner Simmer

Yield serves 8

Number Of Ingredients 9

Ingredients

1 (5- to 6-pound) boneless pork shoulder
3 garlic cloves, each cut lengthwise into 3 or 4 slivers, plus 1 head of garlic, unpeeled, cut in half crosswise
Kosher salt and freshly ground black pepper
2 tablespoons expeller-pressed vegetable oil
1 yellow onion, quartered
1 carrot, thickly sliced
1 tart apple, cut into big chunks
1 cup apple cider, preferably unpasteurized
2 cups hard apple cider

Steps:

Rinse the pork and pat it dry. Using a thin, sharp boning knife, make ten to twelve deep, narrow slits in the pork and insert a sliver of garlic into each. Season the meat generously all over with salt and pepper, and then use kitchen twine to tie the shoulder into a compact, uniform shape. If it isn't already, allow it to come to room temperature.
Heat a large, heavy Dutch oven over medium-high heat. 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. Done properly, this will take about 20 minutes.
Meanwhile, preheat the oven to 300°F.
Transfer the pork to a large plate. Pour off all but 1 tablespoon of the fat in the pan, and add the onion, carrot, and apple. Season with salt and pepper, and sauté over medium heat until they are golden brown and soft, 3 to 4 minutes. Add both ciders and the halved head of garlic, and bring to a simmer. Return the pork to the pan. Put a piece of parchment or aluminum foil over the meat, folding it down around it so that it makes a snug tent. Cover the pot with a tight-fitting lid, and place it in the middle of the oven. Cook until the pork is very tender, about 3 hours, turning it once or twice to keep all sides moist.
Transfer the meat to a platter to rest before slicing. Strain the broth, discarding the apple and vegetables. Skim the fat from the pan juices and return the juices to the pan. Over medium heat, reduce to about 2 cups. Adjust the seasoning, and serve with the pork.