Gourmet, December 2001
Active time: 30 minutes; Start to finish 3 hours
Okay, here's the truth. This is not a family tradition, as it's only 6 years old. I didn't even make it right after Gourment published it, but only after Flying Pigs Farm gave me their version of the recipe after I bought their pork shoulder at the Greenmarket. However, some of think this is one of the best pork dishes ever, and a heritage or other good pork makes it even better. -Joan
It became a tradition. -Sara
1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4 inch slices
3/4 c unfiltered apple cider
Preheat oven to 325F.
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 seaon 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 tsp 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, 2 1/2 to 3 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, 2-3 minutes, then season with salt and pepper and serve with pork.
Cook's note:
Pork may be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325F 1 hours.