Save to Pinterest The first time I pulled a slow-roasted pork shoulder from the oven, the entire house smelled like a fall orchard mixed with caramelized comfort. I had invited friends over without realizing how long it would actually take, so we spent the afternoon playing cards and sneaking into the kitchen every hour to baste. By the time we finally sat down to eat, the pork was so tender it practically fell apart under the fork, and that tangy-sweet cider glaze had everyone scraping their plates clean.
I remember making this for a small dinner party in early October, right when the weather turned cool and everyone was craving something hearty. One guest brought a jar of homemade applesauce, and we ended up spooning it over the pork alongside the glaze. It was one of those unplanned moments that turned into a new tradition, and now I always serve this with something apple-forward on the side.
Ingredients
- Bone-in pork shoulder: The bone adds flavor and helps the meat stay moist during the long roast, and scoring the skin lets the fat render out for a crispy, golden finish.
- Olive oil: This helps the seasoning stick and encourages the skin to crisp up beautifully in the final high-heat blast.
- Kosher salt and black pepper: Simple seasoning lets the pork and glaze shine, and kosher salt has the perfect texture for rubbing into the scored skin.
- Onion and garlic: These aromatics create a flavorful base in the roasting pan and perfume the meat as it cooks low and slow.
- Fresh rosemary and thyme: Woody herbs hold up to long roasting and infuse the pan juices with earthy, aromatic notes that complement the pork.
- Apple cider: The backbone of the glaze, it reduces down into a concentrated, fruity syrup that balances the richness of the pork.
- Apple cider vinegar: Adds a sharp tang that keeps the glaze from being too sweet and brightens every bite.
- Dijon mustard: Brings a subtle heat and depth that rounds out the glaze and helps it cling to the meat.
- Light brown sugar: A touch of sweetness that caramelizes under high heat and creates that glossy, sticky finish.
- Unsalted butter: Whisked in at the end, it gives the glaze a silky texture and a rich, rounded flavor.
Instructions
- Prep the pork:
- Pat the pork shoulder dry with paper towels so the skin crisps properly, then rub it all over with olive oil, salt, and pepper, making sure to get into the scored lines. Preheat your oven to 300°F while you work.
- Build the aromatics bed:
- Scatter the onion quarters, smashed garlic, rosemary, and thyme across the bottom of a large roasting pan, then nestle the pork on top, skin side up. This creates a fragrant cushion that flavors the meat and keeps it from sticking.
- Slow roast:
- Roast uncovered for 4 hours, basting with the pan juices every hour to keep the pork moist and build up layers of flavor. The house will smell incredible, and the meat will become fork-tender.
- Make the cider glaze:
- While the pork roasts, combine apple cider, cider vinegar, Dijon mustard, brown sugar, and black pepper in a saucepan over medium-high heat. Bring it to a boil, then reduce the heat and simmer until it thickens and reduces by half, about 20 to 25 minutes, then whisk in the butter until smooth.
- Glaze and finish:
- After 4 hours, crank the oven up to 425°F and brush the pork generously with the cider glaze. Roast for another 20 to 30 minutes, brushing with more glaze halfway through, until the skin is deep golden and caramelized.
- Rest and serve:
- Let the pork rest loosely covered with foil for 20 minutes so the juices redistribute, then slice or shred it and serve with the remaining glaze drizzled over the top.
Save to Pinterest One winter evening, I made this for my parents and my dad, who rarely gives compliments in the kitchen, looked up from his plate and said it reminded him of Sunday dinners from his childhood. That quiet moment of recognition made all the basting and waiting feel like the best kind of kitchen magic, and I have made it for every family gathering since.
How to Get Crispy Skin
The secret to crackling skin is starting with a dry surface and finishing with high heat. After the slow roast, the fat has rendered out, so that final blast at 425°F crisps everything up without drying out the meat. If you want even more crunch, slide the pork under the broiler for 2 to 3 minutes after the final glaze, but watch it closely so it does not burn.
Serving Suggestions
This pork pairs beautifully with roasted root vegetables like carrots, parsnips, and sweet potatoes, or creamy mashed potatoes to soak up the glaze. I also love serving it with a crisp apple slaw for a fresh, crunchy contrast. Leftovers are perfect tucked into soft rolls with pickles, or shredded over polenta for a cozy next-day meal.
Variations and Swaps
If you want a more grown-up flavor, swap the apple cider for hard cider and reduce it the same way for a glaze with a little more complexity and tang. You can also add a pinch of smoked paprika to the glaze for a subtle smoky note, or stir in a tablespoon of maple syrup if you like things a bit sweeter.
- Try swapping fresh sage for the rosemary if you want a more earthy, autumnal vibe.
- For a spicier kick, add a pinch of red pepper flakes to the glaze while it simmers.
- If you do not have Dijon mustard, whole grain mustard works beautifully and adds a nice texture.
Save to Pinterest This pork shoulder has become my go-to for gatherings where I want to feel present instead of stuck in the kitchen, and every time I pull it from the oven, I am reminded that the best meals are the ones that give you time to enjoy the people around the table. Serve it with love, and watch it disappear.
Recipe FAQs
- → How do I ensure the pork shoulder stays tender?
Roast the pork slowly at a low temperature and baste regularly with pan juices to keep it moist and tender.
- → What is the purpose of scoring the pork skin?
Scoring allows heat to penetrate and helps create a crispy, caramelized crust when finished under high heat or broiler.
- → How can I make the cider glaze thicker?
Simmer the glaze mixture over medium heat until it reduces by half and thickens to a syrupy consistency before adding butter.
- → Can I prepare this dish ahead of time?
Yes, the pork can be cooked ahead, then reheated gently and glazed before serving to maintain flavors and texture.
- → What side dishes pair well with this pork shoulder?
Roasted root vegetables, mashed potatoes, or a crisp apple slaw complement the rich, savory pork and cider glaze beautifully.