Cider Braised Pork Shoulder

One 3-pound boneless pork shoulder, left whole (or cut into 2 inch pieces)

Salt and pepper to taste

2 tablespoons grapeseed oil 

1 onion, sliced

2 cloves garlic, sliced

1 1/2 cup hard apple cider

1 1/2 cup apple cider

1 1/2 cup chicken stock

2 bay leaves 

1 tablespoon rosemary, chopped

Preheat ove to 325 degrees.
Heat a heavy pot over medium high heat and add oil. Season the pork with salt and pepper to taste. Sear the pork on all sides until golden brown and crisp. Remove from the pan and set aside. Reduce the heat to medium and sweat the onions until they are lightly caramelized. Add the garlic and cook an additional minute. Deglaze the pan with the ciders and reduce by half. Add the stock, bay leaves and pork to the pan and bring to a simmer. Cover and place in oven and cook covered until the pork is fork tender, 2- 2/12 hours if pork is left whole. Remove from oven. Transfer pork to a cutting board with the aid of tongs and a carving fork. Let rest 5 minutes. Slice against the grain and serve with braising liquid. Season to taste with salt and pepper and garnish with rosemary.