Slow-Cooked Pork Shoulder with Cider and Rhubarb

Whenever I see a recipe using rhubarb, I have to try it. I love rhubarb poached with crushed cardamom pods and stirred into thick, freshly whipped cream to make rhubarb fool—fabulous. I also like rhubarb paired with meat, especially pork. In this recipe, I combine all those tastes together—well, except the whipped cream. However, now that I think of it, I could add a little cream to the rhubarb sauce, but the rich pork really doesn’t need it. The tangy rhubarb balances the sweet, fatty pork