I bought another pork shoulder, this time 89cents/pound. Just couldn't
resist. Made this recipe, using lots of garlic. I served it with rice,
would be nice, too.




Cider-Braised Pork Shoulder with Caramelized Onions Recipe
courtesy Gourmet Magazine

1 (8 1/2-pound) bone-in fresh pork shoulder half (preferably arm
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 pounds onions (5 or 6 medium), halved lengthwise, then cut
lengthwise into 1/4-inch-thick slices
3/4 cup unfiltered apple cider

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.