Apple Cider Braised Pork

Preheat your cooking vessel by heating a generous amount of oil in a sturdy pot over extremely high heat. Season the pork shoulder chunks with an abundance of salt on all sides, making sure to cover every surface. Brown the pork shoulder pieces until they achieve a crispy, golden crust on both sides, taking approximately 3 or 4 minutes to accomplish this. Remove the browned pork from the pot and place it on a plate, allowing excess oil to drip away.

Add sliced onions to the remaining oil in the pot and gradually decrease the heat to a medium level. Sprinkle a pinch of salt and pepper over the onions, taking care not to overdo it. Cook the onions for about 2 minutes, stirring occasionally to prevent burning. Introduce torn sage leaves into the pot and continue cooking until the onions have softened and begun to develop a rich, caramelized flavor. Stir frequently to ensure even cooking.

Next, pour apple cider into the pot, stirring to scrape up any browned bits from the bottom. Immediately increase the heat to its highest level and bring the mixture to a rolling boil. Add a splash of cider vinegar, stirring well to combine. Gradually lower the heat to its lowest setting.

Transfer the browned pork shoulder pieces back into the pot, covering them with the cider mixture. Allow the pork to simmer gently on low heat for approximately 1 hour, or until it has reached a tender state. Remove the lid and turn the pork over, covering it once more to continue cooking on low heat for an additional 1 to 2 hours, or until the meat is fork tender.

Transfer the pork shoulder pieces to a serving bowl using a slotted spoon, allowing excess sauce to drip away.

Increase the heat to its highest level and bring the remaining cider mixture to a simmer. Whisk in a generous dollop of creme fraiche, stirring until well combined. Continue to simmer the mixture for 8 to 10 minutes, or until it has reduced by half and developed a slightly thickened consistency. Introduce a pinch of cayenne pepper into the pot, stirring to combine.

Transfer the pork shoulder pieces back into the pot, reducing the heat to its lowest setting. Baste the pork with the reduced cider sauce while it heats through and becomes perfectly tender, taking approximately 15 minutes to accomplish this.