Cider Braised Pork Shoulder with Butternut Squash.
Cider braised pork shoulder with butternut squash.
Bone in pork shoulder is one of the least expensive, party friendly proteins you can buy!
10 SERVINGS, WITH LEFTOVERS
- 6–7-pound bone-in pork shoulder (Boston butt), preferably skinless
- 3 tablespoons kosher salt, plus more
- 2 medium butternut squash (about 7 pounds total; pick ones that are about the same size and shape)
- 1 tablespoon extra-virgin olive oil, plus more
- 2 cups apple cider or juice
- ½ cup low-sodium soy sauce or tamari
- ½ cup distilled white vinegar, plus more
- 1 head of garlic
- 6 scallions, trimmed
- Steamed white rice (for serving)
Place pork shoulder on a rimmed baking sheet and rub all over with 3 Tbsp. salt. Let pork rest, uncovered, at least 1 hour and up to 2 to come up to room temperature. (This will help it to grill more evenly.)
Heat up the Arteflame grill to temperature. Slice squash in half lengthwise and use a spoon to scoop out seeds and stringy parts. Slice again into fourths. Season all over with salt, then rub with a bit of oil. Transfer cut side down to the side plancha of the Arteflame grill.
Once pork is room temperature, pat dry thoroughly with paper towels. Pour oil over medium-high side of the plancha grill until shimmering and almost smoking. Cook pork on all sides until well browned, about 15 minutes total—be patient! Carefully transfer pork back to the outer, cooler area of the grill about 200’-250’ and continue to rotate.
Place a small saucepan on the side of the grill over medium-high heat and add apple cider, soy sauce, and ½ cup vinegar, scraping bottom to get up any crispy, stuck-on bits. Slice head of garlic in half crosswise and add to pot. Lower pork into the pot. Cover pork with a piece of aluminum foil and tuck it around pork. Cover pot with lid and allow it to simmer. Cook pork, turning after 1½ hours, until meat is very tender and pulling away from the bone, 3–3½ hours total. Meanwhile continue to grill squash until a fork poked through skin slides easily into flesh, 1–1½ hours.
Transfer pork to a large plate or platter, reserving pot with cooking liquid, and let rest until cool enough to handle—it’s a big piece of meat, so this will probably take close to an hour. Remove garlic with a slotted spoon and squeeze out cloves into braising liquid; discard skins. Tear pork into shaggy pieces, discarding any sections of fat or gristle, and return meat to pot with cooking liquid. Season pork and liquid with salt and a splash of vinegar. Slice scallions crosswise as thinly as possible.
To serve, reheat pork in liquid over low heat. Using a large spoon, scoop out pieces of squash and arrange on plates. Spoon pork and some juices over squash and garnish with sliced scallions. Serve with rice alongside.