I'm a sucker for recipes that start with this sentence: "Make this dish and forget about it..." Pre-Christmas, who doesn't want something you can slide into the oven with minimal effort and pull out hours later? Cider-Braised Pork Shoulder with Caramelized Onions, you're the one for me. I made this meal at the same time that I was making about fifty kinds of candy, all of which, dear reader, I will tell you about in due time.
But more about the pork shoulder--this recipe calls for a 3- to 4- pound bone-in fresh pork shoulder half. I could only find a whole, and was too rushed to ask the butcher to cut it for me--so here I am trying to brown the whole picnic shoulder in a pot slightly too small:
After browning the pork you set it aside and add about 5-6 sliced onions to the pot, sauteeing until they're caramelized:
Then stir in 3/4 cup cider, put the pork back in, cover, and slide the whole thing into a low oven for about 3 hours.
Ready for dinner?
We loved it. Our cat did too.
If I were making it again, though, I'd trim off the skin and most of the fat. There's a LOT of fat on pork shoulder, and it all went into those caramelized onions. Notice that didn't stop me from eating it, but I felt appropriately guilty.