Slow-cooking recipes don’t require that much attention, and they turn out complex and delicious. The less expensive cuts of meat are usually best for braising. Long- cooked meat is also easier on the digestive system. This is a perfect recipe for a large group, and can be increased without problems. Any leftovers can be turned into pulled pork for sandwiches the next day.
- One 4-pound piece bone- in pork shoulder
- 2 teaspoons kosher salt
- ¹⁄³ cup extra- virgin olive oil
- 2 pounds small (not baby) turnips, peeled and quartered
- 6 garlic cloves, peeled and crushed
- ½ cup apple cider vinegar
- 2 cups white wine
- 2 cups apple cider
- 2 fresh rosemary sprigs, needles stripped
- 6 fresh sage leaves
Season the pork shoulder all over with 1 teaspoon of the salt. Heat a large Dutch oven over medium- high heat. Add the olive oil. When the oil is hot, add the turnips, and sear them on all sides, about 4 to 5 minutes. Remove to a plate. Add the pork and garlic, and brown the pork well on all sides, about 8 to 10 minutes. Add the vinegar, bring to a boil, and reduce the liquid by about half. Add the white wine, cider, rosemary, sage, and 2 cups of water. Bring to a simmer, and season with remaining teaspoon of salt. Cover, and simmer until the pork is beginning to become tender, about 1 hour and 45 minutes. Uncover, add turnips, and cover again. Cook until the turnips and the pork are very tender, about 45 minutes more, uncovering for the last 5 to 10 minutes to reduce the sauce to a glaze. The pork shoulder can be sliced or shredded. Serve with the turnips and pan juices.