Cider-Braised Pork Shoulder with Caramelized Onions
Cider-Braised Pork Shoulder with Caramelized Onions is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 325°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 sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
Add 3/4 teaspoon salt and sauté, 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 to 3 minutes, then season with salt and pepper and serve with pork.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.