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Cider-Braised Pork Shoulder with Caramelized Onions

Cider-Braised Pork Shoulder with Caramelized Onions
Photo by Romulo Yanes

Ingredients

  • ¾ cup unfiltered apple cider
  • 1 ½ pounds onions
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1 3- to 4-lb bone-in fresh pork shoulder half (preferably arm picnic)

Preheat 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 h...

View full recipe at Epicurious

Comments

What wines go with Cider-Braised Pork Shoulder with Caramelized Onions?

Merlot Wines from California
  • Mandolin Merlot
  • Jade Mountain Merlot
  • Ray's Station Merlot
  • Gundlach Bundschu Mountain Cuvee
  • Kunde Estate Merlot
Table wine Wines from Bordeaux
  • Château de Marsan Sémillon-Sauvignon Blanc Blend Bordeaux Contrôlée
  • Château Loudenne Red Bordeaux Blend Médoc
  • Grand Enclos du Château de Cérons Sémillon-Sauvignon Blanc Blend Cérons
  • Château Thieuley Red Bordeaux Blend Bordeaux Contrôlée
  • Le Cygne de Chateau Teau Fonr Aud

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