- 3 to 31/2 pound boneless, pork shoulder roast
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 3 tablespoons olive oil
- 3 cups thinly sliced yellow onions
- 2 garlic cloves smashed
- 2 cups fresh apple cider, preferably unfiltered
- 1 cup hard apple cider such as Crispin or Lambic
- 2 teaspoons fresh thyme leaves
- Celery Root Mashed Potatoes
Preheat the oven to 300º F.
Season the roast with the salt, pepper, ginger, cinnamon and cayenne pepper. In a large Dutch-oven, over medium heat, add the oil and when hot sear the roast on all sides, about 10 minutes. The roast should be nicely browned.
Transfer the roast to a platter and the onions to the pan and cook, stirring, until they just begin to wilt, about 5 minutes. Add the garlic and cook 1 minute longer. Add the fresh and hard cider and the thyme and bring to a brisk simmer. Transfer the pork back to the pan, along with any juices. Cover with a lid and transfer to the oven.
Cook for 2 1/2 to 3 hours or until the pork is very tender. Transfer the roast to a platter.
Reduce the braising liquid over medium heat, constantly stirring, until there is just 2 cups of liquid.
Cut the pork into large cubes and serve over the Celery Root Mashed Potatoes.
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