Braised Pork Shoulder with Apple Cider and Ginger Beer

Preparation

1. Step 1

   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.

   Step 2

   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.

   Step 3

   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).

   Step 4

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

   Step 5

   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.

   Step 6

   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.

   Step 7

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