Apple Cider and Soy Braised Pork

Method

1. 1
   Preheat your oven to 300 degrees.
2. 2
   Generously salt all sides of the pork. Now is not the time to be shy with your salt pinches.
3. 3
   In a bowl, whisk together the apple cider, soy sauce, hoisin, rice vinegar, and brown sugar.
4. 4
   Heat a Dutch oven over medium-high heat and add a little oil. Place the pork in fat-side down and let it render until deeply golden and crisp. Brown the other sides, then remove the pork, set it aside, and turn off your heat.
5. 5
   Add the shallots cut-side down and the smashed garlic to the pot. Using the residual heat, cook them for a minute or two until fragrant.
6. 6
   Nestle the pork back into the pot on top of the shallots and garlic. Pour the braising liquid over the pork. If the liquid doesn’t come at least halfway up the meat, add more apple cider.
7. 7
   Cover with the lid and braise at 300 degrees until the pork is very tender. My two 1 1/2 lb pork butts took about 2 1/2 hours. If you’re using one 3 lb pork butt, plan on closer to 3 hours. You’ll know it’s ready when a chopstick slides into the meat with very little resistance and the pork is jiggly and tender.
8. 8
   Once the pork is tender, remove the lid and increase the oven temperature to 425. Once the oven reaches temperature, let the pork go for about 15 minutes, or until the top is deeply caramelized.
9. 9
   Remove the Dutch oven from the oven and let the pork rest in the braising liquid for about 10 minutes.
10. 10
    Serve over white rice with plenty of that braising liquid spooned over top. Finish with chopped green onion. Don’t forget to eat the braised garlic and shallots!