Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit Recipe

Pork shoulder gets a long, slow braise in apple cider, emerging fall-apart tender alongside a rich confit of caramelized onions and apples. The confit, made from slowly cooked onions and Granny Smith apples, sweetens and thickens the braising liquid, adding a tangy counterpoint to the rich pork. It's a dish that takes time in the oven but asks for little active work, making it ideal for a weekend meal. The pork is browned first for color, then nestled into the onions and braised until it's easy to shred.