Cider-Braised Pork Shoulder
Chef John's secret to creating tender pork shoulder is simple. Break up a pork shoulder into equal sizes and generously season with salt, then brown very well in vegetable oil. Remove the meat and cook onion in the drippings along with some fresh savory. Add one bottle of hard cider and apple cider vinegar, and add back in the shoulder, then simmer gently for a few hours and mix in some crème fraiche. Serve on rice or spaetzle with plenty of delicious sauce. Get the recipe for Cider-Braised Pork Shoulder.