Cider-Braised Pork Shoulder with Caramelized Fennel The last time we made a dish by cocolarkincooks , one of our favorite chefs…. our high school senior declared, “THIS is now my favorite meal.” And I kid you not, he said the exact same thing after his first bite of this. She said this was a Grand Slam and it was incredible. Leftovers were sensational. This is our slightly adapted version. Original recipe is on her Substack. 8 lb pork butt/shoulder cut into steaks 3 tbsp butter + 2 tbsp neutral oil 4 large fennel bulbs, sliced thin 2 cans of hard apple cider 1 large bundles of thyme 2 tbsp butter 2 Cosmic or Fuji Apples chopped small 2 tbsp apple cider vinegar 1 scant cup crème fraîche 1/4 cup chopped chives Oven 275°F. Salt pork (on all sides. Brown in melted butter + oil, set aside. Throw in and sauté the fennel, add a little salt. Deglaze the pan w/ cider. Add thyme + pork. Reduce liquid by ⅓. Cover + bake 3 hrs (until fall-apart). Shred. Sauté chopped apples in 2 tbsp but...