Slow-Roasted Pork Shoulder (Printable)

Slow-cooked pork shoulder basted with a tangy apple cider glaze for rich, balanced flavors and tender texture.

# What You'll Need:

→ Pork

01 - 1 bone-in pork shoulder (4.5–5.0 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

# Directions:

01 - Preheat the oven to 300 degrees Fahrenheit.
02 - Pat the pork shoulder dry and rub it all over with olive oil, kosher salt, and freshly ground black pepper.
03 - Place onion quarters, smashed garlic cloves, rosemary, and thyme in the bottom of a large roasting pan. Position the pork shoulder on top, skin side up.
04 - Roast uncovered for 4 hours, basting the pork with pan juices every hour to keep it moist.
05 - While pork roasts, combine apple cider, apple cider vinegar, Dijon mustard, brown sugar, and black pepper in a saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer until glaze reduces by half and thickens, about 20 to 25 minutes. Whisk in unsalted butter until smooth and keep warm.
06 - Increase oven temperature to 425 degrees Fahrenheit. Brush pork generously with cider glaze and roast for 20 to 30 minutes, brushing again halfway through, until the skin is deep golden and caramelized.
07 - Remove from oven and let the pork rest loosely covered with foil for 20 minutes before slicing or shredding.
08 - Serve the pork with remaining cider glaze drizzled over the top.

# Expert Tips:

01 -
  • The pork becomes so tender it practically falls apart with a fork, no carving skills required.
  • That cider glaze adds a sweet-tart punch that cuts through the richness without overpowering the meat.
  • Most of the work happens in the oven, leaving you free to prep sides or just relax with a glass of wine.
02 -
  • Do not skip the resting step or the juices will run all over your cutting board instead of staying in the meat.
  • Basting every hour makes a real difference in keeping the surface moist and flavorful, so set a timer and do not forget.
  • If the skin is not as crispy as you want after the final roast, pop it under the broiler for 2 to 3 minutes and watch it carefully.
03 -
  • Score the skin in a crosshatch pattern before seasoning so the fat renders out evenly and the skin crisps up all over.
  • Let the glaze cool slightly before brushing it on, it will cling better to the meat and will not burn as quickly in the high heat.
  • If you have leftovers, shred the pork and toss it with extra glaze for incredible sandwiches or tacos the next day.
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