Slow-Roasted Pork Shoulder (Printer-friendly)

Tender pork shoulder slow-cooked and glazed with tangy apple cider for balanced savory sweetness.

# Ingredient List:

→ Pork

01 - 1 bone-in pork shoulder (4.5–5 lb), skin scored
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper

→ Aromatics

05 - 1 large onion, quartered
06 - 4 garlic cloves, smashed
07 - 2 sprigs fresh rosemary
08 - 2 sprigs fresh thyme

→ Cider Glaze

09 - 2 cups apple cider
10 - 2 tablespoons apple cider vinegar
11 - 2 tablespoons Dijon mustard
12 - 2 tablespoons light brown sugar
13 - 1 tablespoon unsalted butter
14 - 1/4 teaspoon ground black pepper

# How-To Steps:

01 - Set the oven to 300°F.
02 - Pat the pork shoulder dry. Rub all over with olive oil, kosher salt, and black pepper.
03 - Place onion quarters, smashed garlic, rosemary, and thyme in the bottom of a large roasting pan. Set the pork shoulder on top, skin side up.
04 - Roast uncovered for 4 hours, basting with pan juices every hour.
05 - Combine apple cider, apple cider vinegar, Dijon mustard, brown sugar, and black pepper in a saucepan over medium-high heat. Bring to a boil, reduce to simmer, and cook until reduced by half and thickened, about 20–25 minutes. Whisk in butter until smooth and keep warm.
06 - Increase oven temperature to 425°F. Brush pork shoulder generously with cider glaze. Roast for 20–30 minutes, brushing halfway through, until skin is deep golden and caramelized.
07 - Remove from oven and let rest loosely covered with foil for 20 minutes before slicing or shredding.
08 - Drizzle remaining cider glaze over the pork before serving.

# Expert Advice:

01 -
  • The pork becomes so tender you can shred it with a spoon, and the cider glaze adds a bright, fruity contrast that cuts through the richness perfectly.
  • Most of the time is hands-off roasting, so you can relax or prep sides while the oven does the heavy lifting.
  • Leftovers reheat beautifully and make incredible sandwiches, tacos, or grain bowls for days afterward.
02 -
  • Scoring the skin is essential for rendering the fat and achieving that crispy, crackling texture you want on top.
  • Do not skip the resting time, the pork will be easier to handle and the meat will stay juicier when you cut into it.
  • If your glaze thickens too much while waiting, just add a splash of cider or water and warm it gently on the stove.
03 -
  • Use a meat thermometer to check for an internal temperature around 190 to 200°F, that is when the connective tissue has melted and the pork is at its most tender.
  • Save the pan drippings and aromatics to make a quick gravy by straining them and whisking in a bit of flour or cornstarch.
  • Let the pork come to room temperature for 30 minutes before roasting so it cooks more evenly from edge to center.
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