Cider-Braised Pork Shoulder with Caramelized Onions

Jay came for dinner tonight. Larry asked for some sort of pork roast. I originally wanted to do a shoulder roast in the crock pot, but I didn't start it early enough and was indecisive about what I wanted to do with it.

This roast was really excellent. It practically melted in our mouths and I loved the onions and the cider-flavored sauce. I didn't do anything special with the sweet potatoes - just baked them and mashed them up with a teeny bit of butter, cream, salt and pepper. The recipe is also in The Gourmet Cookbook on page 476.

We had leftover cake from last night, and Jay loved it - I reminded him that Amy made it for him last year.

• Cider-Braised Pork Shoulder with Caramelized Onions (Gourmet, December 2001)
• Mashed Sweet Potatoes
• Sautéed Spinach with Garlic
• Fastest Fudge Cake (Fine Cooking #61, December 2003, P. 18e)

Wine: David Bruce 2001 Windsor Garden Pinot Noir (Russian River Valley, California). Lovely, as are most David Bruce Pinots.