This isn't necessarily a recipe as much as it is a method. This is how I make pork shoulder. You can pull it for bbq sandwiches, put it in beans, serve with grits, or my personal favorite- grilled cheese.
Simply rub the shoulder with some salt and pepper and sear it in a hot pan with a little olive oil. Sear on all sides, remove pork. Deglaze the pan with 1 cup of apple cider per 2 lbs of meat. Add the cider to the pork in whatever you will be braising it in. Either a crock pot on low or an oven set at 200 for 6-8 hours.
After the pork is done and you pull it, I like to dump a yeungling in it. Let the pork absorb. If you live in an area where you can't get yuengling (as I did a month ago) use a good amber beer.
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