Cider-Braised Pork Shoulder with Caramelized Onions

Directions

1. 1.

   Preheat oven to 325°F.

2. 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. 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. 4.

   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.

5. 5.

   Stir in cider and return pork to pot.

6. 6.

   Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.

7. 7.

   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.