Hard Cider–Braised Pork Shoulder

Name: Hard Cider–Braised Pork Shoulder
Yield: serves 8
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

December 9, 2011

Pork shoulder is my hands-down favorite cut of meat. Studded with garlic, it makes a succulent roast for dinner with enough for sandwiches the next day; and braised with a few flavorful ingredients, it creates its own sauce. Hard cider brings acidity to the sweetness of regular cider and apples.

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