cider-braised pork shoulder with carmelized onions
Well, enough about world events! Let’s get back to the important stuff, namely fall-themed food. Bryan began his new job on Monday, so his boys came over the night before to feast in his honor.
This is (part of) what we ate. It’s a simple, delicious way to braise pork that positively reeks of fall.
Cider-Braised Pork Shoulder with Caramelized Onions
(source)
1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)
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
[I added a bundle of thyme sprigs and a few tablespoons of brandy to the braising liquid.]
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. [Cut deep so you can get the garlic completely in there, otherwise it will burn when you brown the pork.] 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. [I kept going until they were pretty brown.]
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. [Allow 4; judge doneness by tenderness.]
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. [If you've got some extra time, defat the juice the best you can or pour it through a fat separator. I also took out the onions and pureed them to give the gravy some extra body.]
Final note from LH: I braised a free-range pork shoulder and a regular one from Safeway, and I highly recommend going the free-range route if you can afford it. Both had great texture, but the Safeway pork tasted mostly of the braising liquid, while the free-range pork tasted like…pork.