Cider-Braised Pork Shoulder with Caramelized Onions
Total:
3 hr 30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
3 hr 30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 325 degrees 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 saute over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and saute, 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, 3 1/2 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 degrees F, for 1 hour.

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Pulled Pork

Recipe courtesy of Ree Drummond

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Grilled Pork Chops

Recipe courtesy of The Neelys

Air-Fried Pork Chops

Recipe courtesy of Juan Carlos Cruz

Pork Milanese

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking