Cider Braised Pork Shoulder with Butternut Squash
Ingredients
- 1 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)
Instructions
Cider-Braised Pork Shoulder with Butternut Squash serves 10 original recipe by Bon Appetit.
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