Cider-Braised Pork Shoulder With Caramelized Onions

• 1 (3 -4 lb) pork shoulder butt, half (preferably arm picnic)
• 2 garlic cloves, cut into slivers
• 2 tablespoons olive oil
• 1 1/2 lbs onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (5 or 6 medium)
• 3/4 cup unfiltered apple cider

1. Preheat oven to 325u0b0F
2. Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
3. Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
4. Add onions to pot and saute over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
5. Add 3/4 teaspoon salt and saute, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
6. Stir in cider and return pork to pot.
7. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
8. Transfer pork to a serving dish with the aid of tongs and carving fork.
9. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
10. Cooks' note: Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325u0b0F 1 hour.

pork shoulder butt, garlic, olive oil, onions, unfiltered apple cider

Taken from www.food.com/recipe/cider-braised-pork-shoulder-with-caramelized-onions-392190 (may not work)