Succulent. Tender. Delicious. Tummy-pleasing comfort food that won't break the bank.

INGREDIENTS
• One 9-pound pork butt (pork shoulder butt, Boston butt)
• 4 Tablespoons vegetable oil
• 1 large onion, diced
• 6 garlic cloves, minced
• 15 fresh sage leaves, thinly sliced
• Two 12 oz bottles hard apple cider
• 1/3 cup apple cider vinegar
• 8 ounces crème fraîche
• Kosher salt or sea salt, to taste (1-2 Tablespoons)
• Ground black pepper, to taste, (1-2 teaspoons)

DIRECTIONS
1. Debone the pork butt, reserving 5 pounds of meat to cook. Cut that meat into 3-inch chunks
2. Generously season pork with kosher salt or sea salt flakes
3. Over high heat in a Dutch oven, and in batches, add 1 Tablespoon vegetable oil and brown pork pieces, removing to a platter to rest between batches
4. Reduce heat to medium, add onion and garlic, and scrape any food bits off the bottom
5. Cook until onion is translucent (4-5 mins), stirring as needed
6. Add sage leaves and hard cider, then increase heat and bring to a boil
7. Add apple cider vinegar and reduce heat to low
8. Add pork shoulder and all its juices back to the Dutch oven, cover and simmer 1 hour
9. Flip pork over, cover and simmer an additional 2 hours, or until the pork is fork tender
10. Remove pork to a platter
11. Increase heat to high, add crème fraîche, stir and bring to a simmer
12. Continue simmering until reduced by half, skimming off residual fat
13. Season with salt and pepper according to taste
14. Reduce heat to low
15. Add pork back to the Dutch oven and simmer 15-30 more minutes, basting occasionally, until pork is heated through and sauce reaches the proper thickness
16. Serve pork with cinnamon stewed apples and mashed potatoes or spaetzle

Note: This is my version of Chef John’s recipe.
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0:00 Intro
0:23 Deboning
2:08 Browning
3:04 Chopping veggies
3:43 Cooking veggies
4:29 Hard cider
5:03 Apple cider vinegar
5:11 Braising
6:21 Crème fraîche
7:03 Plating
7:27 Outro

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