(about 3-4 pounds) bone-in fresh pork shoulder half (preferably picnic)
garlic, cloves, slivered
coarse salt and freshly cracked black pepper
Tbsp olive oil
large onion, sliced into 1/4-inch slices
tsp ground cumin
tsp ground cardamom
tsp ground coriander
tsp ground turmeric
tsp ground ginger
tsp harissa, or any hot sauce
cup unfiltered apple cider
cup chicken stock
sprigs fresh coriander
Granny Smith apples, not peeled, cored, and cut in wedges
chopped fresh coriander for garnish
1. Preheat oven to 325 degrees F.
2. Score pork in a crosshatch pattern.
3. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit.
4. Pat pork dry and season with salt and pepper.
5. Heat oil in a 4 quart Dutch oven over moderately high heat until hot but not smoking, then brown meat on all sides about 8 minutes
6. Transfer pork to a plate.
7. Add onions to pot and sauté over medium-high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
8. Add salt and pepper and sauté, stirring occasionally, until onions are caramelized, 8 to 10 minutes more.
9. Stir in spices and harissa.
10. Continue cooking onions for another 1-2 minutes.
11. Deglaze pan with Riesling, simmering until liquid has almost evaporated.
12. Stir in cider, stock and water and return pork to pot.
13. Add herb sprigs and apples.
14. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, about 2 1/2 to 3 hours.
15. Transfer pork to a serving dish.
16. Boil juice in Dutch oven until reduced by 1/2 into a glaze, about 20 minutes.
17. Season to taste.
18. Slice pork and serve with the sauce
19. Garnish with the chopped coriander.