WOW!  That’s a real mouthful, isn’t it (pun intended!)?  Probably my favorite way of preparing pork shoulder or chuck roasts is braising.  It’s the ever-present aroma wafting through the kitchen, as a harbinger of good things to come.  This versions combines a few of The Goddess’s favorite things—garlic, rosemary, and hard cider.  Life is good.  Really good.  You should smell the aroma of the pork browning.  I do try to brown meats, I’m braising.  It adds flavor, as well as color.  I like to roast this in a slow over, about 275°F.  I use a heavy-bottomed Dutch oven that will hold the meat, then heat it over medium heat.

Place the fat cap, skin-side-up in the hot Dutch oven.  Cook, allowing the fat to render, about 5 minutes.  You’ll only need about 2 tablespoons.  If you prefer not to do this, use olive oil instead of the rendered fat.

Brown the meat, turning as needed, about 5 minutes.  Remove the hunks of meat from the pan; set aside.  Add the onions, garlic cloves and first bunch of herbs.  Stir to deglaze the pan.  You’re not cooking these done, but more deglazing.

Return the meat to the pan and sprinkle the second bunch of herbs over the meat.  Just a good dusting.  Gently pour the hard cider around the meat, not over.  Cover with foil, sealing the foil well.  Place the pan in the oven and roast for about 5-6 hours, checking after about 3 hours to make certain there is enough liquid.

When the meat is fork-tender, it’s done.  You may served sliced, or pull it apart.  But the cooking liquid is not to be trifled with.  I remove most of the fat, then simmer it down a bit.  You may thicken it with an arrowroot slurry, if you wish.Serve with mashed or roasted potatoes and something orange, like carrots or winter squash.