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Braised Pork Shoulder with Apple Cider and Ginger Beer

From: bonapetit.com
SERVES 8

5–6lb boneless pork shoulder (Boston butt)
2 tablespoons kosher salt plus more
Freshly ground black pepper
1 pound shallots (about 9 large)
12 garlic cloves (about 1 large head)
2 apples, peeled, quartered, cored
3 cups low-sodium chicken broth
2 cups apple cider, preferably fresh
12-ounce bottle strong ginger beer (such as Reed's)
3 sprigs rosemary

Season pork shoulder with 2 Tbsp. salt and pepper. Using kitchen twine, tie pork at 1/2-inch intervals, forming a compact cylinder. Let stand at room temperature for 2 hours, or cover and chill overnight. If chilled, let pork stand at room temperature for 2 hours before continuing.

Preheat oven to 300°. Place pork in a large heavy ovenproof pot with a tight-fitting lid; arrange shallots, garlic, and apples around pork. Add broth, cider, and ginger beer. Bring to a boil over high heat, cover, and transfer to oven.

Braise pork until a knife slides easily through meat, 4–5 hours. Let meat cool in braising liquid, then refrigerate until cold (the meat will slice more easily when cold).

DO AHEAD: Pork can be braised 3 days ahead. Cover and keep chilled.

Preheat oven to 350°. Using tongs, transfer pork to a cutting board. Strain braising liquid through a fine-mesh sieve into a large bowl; discard fat and solids. Slice pork between kitchen twine and place in a large roasting pan. Carefully remove twine, leaving slices intact. Pour braising liquid into pan to cover pork halfway (1 1/2–2 cups) and arrange rosemary over. Cover tightly with foil. Bake until pork is just heated through, 15–20 minutes.

Meanwhile, pour remaining braising liquid from bowl into a large saucepan. Bring to a boil over high heat. Boil sauce until reduced to 2 cups, about 10 minutes. Season to taste with salt and pepper.

Transfer sliced pork to a platter (discard any liquid in pan) and drizzle some of sauce over. Serve remaining sauce alongside.