Cider-Braised Pork Shoulder With Butternut Squash

Name: Cider-Braised Pork Shoulder With Butternut Squash
Yield: 10 servings, with leftovers
Ingredients: 1 6–7-pound bone-in pork shoulder (Boston butt), preferably skinless; 3 tablespoons kosher salt, plus more; 2 medium butternut squash (about 7 pounds total; pick ones that are about the same size and shape); 1 tablespoon extra-virgin olive oil, plus more; 2 cups apple cider or juice; ½ cup low-sodium soy sauce or tamari; ½ cup distilled white vinegar, plus more; 1 head of garlic; 6 scallions, trimmed; Steamed white rice (for serving)

By Amiel Stanek

January 18, 2018

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Alex Lau

Bone-in pork shoulder is one of the least expensive, party-friendly animal proteins you can buy. Boneless will work for this recipe as well, but it will cook through a bit quicker. If you end up with skin-on pork shoulder, either take it off yourself—easy to do with a sharp knife and a YouTube video—or simply cook it with the skin on and remove it after the pork is fully cooked. This pork is the star of the $50 dinner party; see the rest of the menu here.

Recipe notes

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