Directions

1. 1

   Place the pork shoulder on a large rimmed baking sheet. Rub the entire surface generously and evenly with 3 tablespoons of kosher salt. Leave the pork uncovered at room temperature for at least 1 hour and up to 2 hours to allow it to come to room temperature throughout, which promotes even cooking.

2. 2

   Position one oven rack in the upper third and another in the lower third. Preheat the oven to 300°F. Slice each butternut squash in half lengthwise. Using a sturdy spoon, scoop out and discard the seeds and stringy interior fibers. Season the cut sides of the squash with additional salt. Lightly rub the cut surfaces with a small amount of olive oil, then place the squash cut-side down on another rimmed baking sheet.

3. 3

   Once the pork has reached room temperature, pat it completely dry on all sides using paper towels. Pour 1 tablespoon of olive oil into a large Dutch oven and set over medium-high heat. Once the oil shimmers and is almost smoking, carefully place the pork shoulder into the pot. Allow the pork to brown deeply on all sides without moving it too frequently, about 15 minutes total. Transfer the seared pork back to its baking sheet and turn off the heat. Carefully pour out and discard the accumulated fat from the bottom of the pot.

4. 4

   Return the Dutch oven to medium-high heat. Pour in the apple cider, soy sauce, and ½ cup of distilled white vinegar. Using a wooden spoon, scrape the bottom of the pot thoroughly to dissolve and incorporate any browned bits. Slice the garlic head in half crosswise and add both halves to the braising liquid. Carefully lower the pork shoulder back into the pot. Lay a piece of aluminum foil directly over the pork, tucking the edges against the sides of the pot, then cover the pot with its lid. Place the pot on the lower oven rack. Simultaneously, place the baking sheet with squash on the upper oven rack. Braise the pork for 3 to 3½ hours total, turning the pork halfway through (after about 1½ hours), until the meat is very tender and beginning to pull away from the bone. The squash should finish cooking in 1 to 1½ hours, when a fork easily pierces the skin and flesh.

5. 5

   Transfer the cooked pork to a large plate or platter and set aside, reserving the Dutch oven with its braising liquid. Allow the pork to rest until it is cool enough to handle comfortably—this will take close to an hour given the size. Remove the garlic halves using a slotted spoon and squeeze the soft cloves from their skins into the braising liquid; discard the skins. Tear the cooled pork into large, shaggy pieces, removing and discarding any sections of excess fat or gristle. Return all the shredded meat to the pot with the braising liquid and stir to combine. Taste and season the pork and liquid with additional salt and a splash more vinegar to taste. Slice the scallions thinly on the bias.

6. 6

   To serve, gently reheat the pork in its braising liquid over low heat, stirring occasionally. Using a large spoon, carefully scoop pieces of the roasted butternut squash from the skin and arrange them on individual serving plates. Spoon the shredded pork and some of the braising liquid over the squash, then garnish with the sliced fresh scallions. Serve with steamed white rice on the side.