Friday 17 February
We got a pork shoulder at Bigg's that was too big to freeze whole, so we cut it into a 2-pound and a 4-pound piece and froze the smaller one for a future stew.
Usually a pork shoulder or "Boston butt" would inspire us to cook Barbara's Big Ol' Butt, but this time we spotted an intriguing and even simpler recipe for braising it in apple cider with caramelized onions and apples. And after all, we still had over a quart of local cider left from making Chimayo Cocktails for Jon and Lois' visit, and it was beginning to ferment. The 3/4 cup specified by the recipe wasn't enough, though; we added something like 2 cups, and it was fine. On advice of the reviewers, we saved 2 onions to slice and add when there were still two hours to go: the caramelized onions almost melt away, and the onions you add raw are not less savory and tender when they've cooked for two hours. We also threw in a diced apple and a quarter cup of apple cider vinegar an hour before, which made it nicely sweet and sour.
This reminds us of the recipe we used one Thanksgiving at Mom's house when there were no more turkeys in the supermarked and we had to tote a pork shoulder back to the formerly-kosher home. I think we braised it with pears. That was luscious, and this was too.
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