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Cider-Braised Pork Shoulder

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Apple Orchard in Full Bloom, Hood River,
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Cider-Braised Pork Shoulder
Best of Gourmet, Vol. 3
From the Editors of Gourmet, 1988,
Condé Nast Books, Random House

A 6-pound pork picnic shoulder
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground pepper
3 teaspoons dried sage, crumbled
2 tablespoons vegetable oil
1 Granny Smith apple, cored and sliced
2 onions, sliced
1/4 cup raisins
3 garlic cloves
1 bay leaf
2 cups apple cider
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste

Trim all but a thin layer of fat from the pork. In a small bowl combine the flour, the salt, the pepper, and the sage and rub the mixture on the pork.
In an ovenproof kettle heat the oil over moderately high heat until it is hot
but not smoking, in it brown the pork, and transfer it to a plate. Add the
apple and the onions to the kettle and cook the mixture over moderate
heat, stirring, until it begins to brown. Add the raisins, the garlic, the bay
leaf, the cider, 1 cup water, and the wine, bring the liquid to a boil, and
return the pork to the kettle. Braise the pork, covered, in a preheated
325-degree F. oven for 1 hour and 30 minutes to 2 hours, or until it is
tender when pierced with a fork. Transfer the pork to a platter and
keep it warm, covered.
Skim the fat from the cooking liquid and discard the bay leaf. In a blender
or food processor purée the cooking liquid and solids in batches, transfer
the sauce to a saucepan, and simmer it for 5 minutes. Season the sauce
with the lemon juice and salt and pepper. Slice the pork across the grain,
pour some of the sauce over it, and serve the remaining sauce separately.
Serves 6 to 8.

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