Slow-Braised Pork Shoulder with Garlic-Vinegar Gravy

Cut the pork shoulder into large 3-inch chunks. Season generously on all sides with sea salt and black pepper. In a heavy Dutch oven, melt the lard over medium-high heat. Sear the pork chunks until a deep golden brown crust forms on all sides, about 8 to 10 minutes total. Remove the pork and set aside.

Turn the heat down to medium-low. Add the whole garlic cloves to the remaining fat and cook until lightly golden and fragrant, about 2 minutes. Pour in the bone broth and apple cider vinegar, scraping up all the browned bits from the bottom of the pot. Return the pork to the pot along with the rosemary sprigs. Bring to a boil, then cover with a tight-fitting lid, lower the heat to its absolute minimum, and simmer gently for 2.5 to 3 hours until the pork is completely fork-tender.

Remove the pork from the Dutch oven and place on a cutting board, shredding it coarsely into large bite-sized chunks. Discard the rosemary sprigs. Increase the heat of the Dutch oven to high and reduce the remaining braising liquid by half, mashing the soft garlic cloves into the sauce. Whisk in the cold butter, piece by piece, to emulsify the gravy into a rich, velvety glaze.

In a clean cast iron skillet over high heat, sear the shredded pork chunks for 2 minutes to create crispy edges. Pile the crispy pork onto plates and ladle the hot garlic-vinegar gravy generously over the top.