Pin It The smell hit me before I even opened the oven. That first time, I had doubted whether something so simple could turn out right, but four hours later, my kitchen smelled like a farmhouse in autumn. I pulled the pork from the oven, its skin crackling and bronze, and knew I'd stumbled onto something worth repeating. Since then, this roast has become my answer to Sunday gatherings and cold weather cravings.
I made this for my family one October weekend when the leaves were just starting to turn. My brother wandered into the kitchen halfway through, drawn by the smell, and ended up staying for dinner. We ate at the table with the windows open, the glaze pooling on our plates, and nobody said much because we were too busy going back for seconds. That roast turned a regular Saturday into something we still talk about.
Ingredients
- Bone-in pork shoulder: The bone adds flavor and helps the meat stay juicy during the long roast, and scoring the skin lets the fat render out for a crispy finish.
- Olive oil: This helps the salt and pepper stick to the meat and encourages even browning all over the surface.
- Kosher salt and black pepper: A generous seasoning here is essential because the meat is thick and needs bold flavor to penetrate.
- Onion and garlic: These aromatics sit beneath the pork, soaking up drippings and perfuming the meat from below as it roasts.
- Rosemary and thyme: Fresh herbs release their oils slowly in the heat, infusing the pork with earthy, woodsy notes that pair beautifully with the glaze.
- Apple cider: The backbone of the glaze, it reduces down into a concentrated, fruity syrup that balances the savory pork.
- Apple cider vinegar: Just enough acidity to brighten the glaze and keep it from tasting too sweet.
- Dijon mustard: Adds a subtle tang and helps the glaze cling to the meat instead of sliding off.
- Light brown sugar: Sweetens the glaze and encourages caramelization when you brush it on during the final roast.
- Unsalted butter: Whisked in at the end, it gives the glaze a silky, glossy finish that coats the pork beautifully.
Instructions
- Prep the Pork:
- Pat the pork shoulder completely dry with paper towels, then rub it all over with olive oil, salt, and pepper. The drier the surface, the better the skin will crisp up later.
- Build the Aromatic Base:
- Scatter the onion quarters, smashed garlic, rosemary, and thyme across the bottom of your roasting pan. Nestle the pork on top, skin side up, so it sits above the aromatics and doesn't steam.
- Slow Roast:
- Slide the pan into a 300°F oven and roast uncovered for 4 hours, basting with the pan juices every hour. The low heat breaks down the connective tissue and keeps the meat incredibly tender.
- Make the Glaze:
- While the pork roasts, combine cider, vinegar, mustard, brown sugar, and pepper in a saucepan and bring to a boil. Simmer until it reduces by half and coats the back of a spoon, then whisk in the butter until it melts into a glossy finish.
- Glaze and Finish:
- Crank the oven to 425°F, brush the pork generously with glaze, and roast for 20 to 30 minutes, brushing once more halfway through. The skin will darken and crackle, and the glaze will caramelize into a sticky, flavorful crust.
- Rest and Serve:
- Tent the pork loosely with foil and let it rest for 20 minutes before slicing or pulling it apart. Drizzle with the remaining glaze and watch it disappear from the platter.
Pin It One winter evening, I served this with mashed potatoes and roasted carrots, and my friend who usually avoids pork asked for the recipe before she even finished her plate. She told me later she made it for her own family and it became their new holiday tradition. That is when I realized this roast had a way of turning ordinary nights into occasions people remember.
What to Serve With It
I love pairing this pork with roasted root vegetables like parsnips, carrots, and sweet potatoes, tossed in olive oil and roasted alongside the meat. Mashed potatoes are a classic choice because they soak up the glaze beautifully, and a crisp apple slaw adds a refreshing crunch that balances the richness. If you want something lighter, try a simple arugula salad with a lemon vinaigrette.
How to Store Leftovers
Let the pork cool to room temperature, then shred or slice it and store in an airtight container with some of the glaze drizzled over the top to keep it moist. It will keep in the fridge for up to 4 days and reheats beautifully in a low oven or even in a skillet with a splash of cider. I have also frozen it in portions for quick weeknight dinners, and it holds up surprisingly well for up to 3 months.
Make It Your Own
If you want a deeper, more complex glaze, swap the regular apple cider for hard cider and let it reduce down even further. I have also added a pinch of smoked paprika to the rub for a subtle smoky note, and it worked beautifully. For a spicier kick, stir a teaspoon of whole grain mustard or a dash of cayenne into the glaze.
- Try using pears instead of apples in the glaze for a sweeter, more delicate flavor.
- Add a tablespoon of maple syrup to the glaze if you like things a little richer.
- Finish with a sprinkle of flaky sea salt right before serving for an extra layer of texture.
Pin It This roast has earned its place on my table more times than I can count, and every time I pull it from the oven, it feels like a small victory. I hope it brings you the same warm, satisfied feeling it has brought me.
Recipe FAQ
- → How do you achieve tender pork shoulder?
Slow roasting at a low temperature allows the connective tissues to break down, resulting in tender, juicy pork.
- → What ingredients are used in the cider glaze?
The glaze combines apple cider, cider vinegar, Dijon mustard, brown sugar, black pepper, and butter for tangy sweetness and richness.
- → Can I prepare the glaze ahead of time?
Yes, the cider glaze can be made in advance and reheated gently before applying to the roast.
- → How does scoring the pork skin affect the roast?
Scoring helps fat render and promotes crispiness in the skin when finished under high heat or broiler.
- → What sides complement this pork shoulder best?
Roasted root vegetables, mashed potatoes, or a crisp apple slaw make excellent accompaniments.