Categories: Pork

Ingredients

• 1 tbsp. olive oil
• 4-5 lbs. bone-in pork shoulder
• 1 onion, chopped
• 2 sprigs rosemary
• 1 cup apple cider, preferably fresh unfiltered

Directions

1. Preheat oven to 325. In a large Dutch oven, heat the oil over medium-high. Season the pork all over with salt and pepper; add to the pot. Cook, turning occasionally, until browned all over, about 10 minutes. Transfer to a plate.

2. Reduce the heat to medium. Add the onion and rosemary. Cook, stirring often, until the onion is golden brown and softened, about 5 minutes. Add the cider to the pot and bring to a boil. Return the pork to the pot and cover.

3. Transfer the pot to the oven and cook until the meat is fork-tender and beginning to fall off the bone, 2 1/2 to 2 3/4 hours. Transfer the pork to a cutting board.

4. Spoon the fat from the sauce in the pot and discard along with the rosemary sprigs. Transfer remaining sauce to a blender and puree. Slice or coarsely shred the pork and serve with the sauce.

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