Cider-Braised Pork Shoulder

1 boneless pork shoulder roast (5 pounds), trimmed

Salt and pepper

2 tablespoons extra-virgin olive oil

1 onion, sliced

3 ribs celery, cut into 2-inch pieces

1 cup apple cider

6 ounces dried apples

½ cup golden raisins

1 tablespoon ground sage

Season the pork with salt and pepper. In a large, heavy skillet, heat the olive oil over medium heat. Add the pork roast and cook, turning, until browned, about 15 minutes.

Grease the inside of a large slow cooker. Add onion and celery. Arrange the pork on top and pour in the cider. Scatter the apples and raisins over the pork and sprinkle the sage on top. Cover and cook on low heat until tender, about 5 hours.

Transfer the pork to a cutting board and thickly slice. Skim the fat from the gravy. Serve the pork with the gravy, Caraway Mashed Potatoes (see below), fruit and vegetables.

Serves six.

For Caraway Mashed Potatoes: In a pot of boiling, salted water, cook 2 pounds peeled, chopped potatoes until tender. Drain, reserving ½ cup of the cooking liquid. Return the potatoes to the pot and mash with ½ cup milk, 4 tablespoons butter and 1 tablespoon toasted caraway seeds, adding the reserved cooking liquid as needed. Season with salt and pepper.

Every Day with Rachael Ray, March 2009