Cider-Braised Pork Shoulder with Caramelized Onions
- 1 3- to 4-lb bone-in fresh pork shoulder half (preferably arm picnic)
- 2 tablespoons olive oil
- ¾ cup unfiltered apple cider
- 1 ½ pounds onions
- 2 garlic cloves
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...