Serves : 8-10 people

Prep time : 15 minutes

Cook time : 6 hours

Cut : Pork shoulder roasts come from the arm front shoulder area of the pig. They are wonderful for braising.

Ingredients :

6 pounds of Five Marys Farms bone-in shoulder roasts (leg steaks work great for this recipe as well).

1 12-ounce bottle of hard apple or pear cider

1 medium yellow onion, sliced

Salt and pepper to taste

6-8 shallots, peeled and halved 

2 bulbs of fennel, trimmings, tough outer ribs removed

1 tablespoon olive oil

Pinch of chili flakes

1 tablespoon brown sugar

Instructions :

1. Preheat the oven to 300 degrees F.
2. Cut the large shoulder arm roast into two pieces and brown the pork in olive oil in a heavy bottom pot with lid.
3. Add the cider and onions to the pot and season generously with kosher salt and pepper.
4. Bake 3+ hours until the pork shreds with a fork.
5. Remove the pork roast from the oven to rest while you sauté the shallots and fennel.
6. Heat a large skillet over medium heat and sauté the fennel and shallots in the olive oil, chili flakes, and brown sugar 10-15 minutes.
7. Serve when the shallots are translucent and slightly caramelized.
8. Serve the shredded pork alongside the veggies and pan juices.