Slow-Roasted Pork Shoulder

I still think about the smell that filled my kitchen the first autumn I made this. The pork had been in the oven for hours, slow and patient, and when I opened the door to baste it, this wave of rosemary and caramelized fat just rolled out. My neighbor knocked twenty minutes later asking if everything was okay. Everything was better than okay.

I made this for a small dinner party once, nothing fancy, just friends around the table. When I brought the pork out, all burnished and glossy, everyone went quiet for a second. Then someone said it smelled like a memory they didnt know they had. That stuck with me.

Ingredients

• Bone-in pork shoulder: The bone adds flavor and helps the meat stay juicy during that long roast. Scoring the skin lets the fat render and the seasonings sink in.
• Olive oil: Helps the salt and pepper stick and gives the skin a head start on crisping up.
• Kosher salt and black pepper: Simple, but they do all the heavy lifting for seasoning. Don't skimp.
• Onion and garlic: They sit under the pork and soak up all the drippings, turning sweet and soft. I always eat them straight from the pan.
• Rosemary and thyme: Woody herbs that can handle the heat and perfume everything as they roast.
• Apple cider: The backbone of the glaze. It reduces down into something concentrated and almost syrupy.
• Apple cider vinegar: Cuts through the richness and keeps the glaze from being too sweet.
• Dijon mustard: Adds a little sharpness and helps the glaze cling to the meat.
• Light brown sugar: Just enough to balance the vinegar and coax out that caramelization.
• Butter: Whisked in at the end, it makes the glaze glossy and smooth.

Instructions

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Prep the Pork:

Pat it dry with paper towels so the skin can crisp. Rub it all over with olive oil, then season generously with salt and pepper, making sure to get into those scores.

Build the Base:

Scatter the onion, garlic, rosemary, and thyme across the bottom of your roasting pan. Set the pork on top, skin side up, so it sits on that aromatic bed.

Slow Roast:

Let it go low and slow at 300°F for 4 hours, basting every hour with the pan juices. The meat will start to pull away from the bone and smell incredible.

Make the Glaze:

While the pork roasts, combine cider, vinegar, mustard, brown sugar, and pepper in a saucepan. Boil it, then simmer until it reduces by half and thickens, about 20 minutes. Whisk in the butter and keep it warm.

Finish Hot:

Crank the oven to 425°F, brush the pork with glaze, and roast for another 20 to 30 minutes. Brush again halfway through until the skin is dark, sticky, and crackling.

Rest and Serve:

Let the pork rest under foil for 20 minutes. Then slice or shred it and serve with the remaining glaze drizzled over the top.

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

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There was a Sunday afternoon when I pulled this out of the oven and my dad, who never says much in the kitchen, just stood there with his hands in his pockets and nodded. He took a piece of the crackling and said, You got it. That was enough.

What to Serve It With

I like roasted root vegetables, carrots and parsnips tossed in a little olive oil and thyme. Mashed potatoes are classic and soak up the glaze beautifully. If you want something lighter, a crisp apple slaw with a bit of lemon cuts through the richness and keeps things bright.

How to Get That Crackling Just Right

Scoring the skin is the first step, but drying it completely is what makes it crackle. Some people leave it uncovered in the fridge overnight to dry out the skin even more. If you want extra insurance, hit it with the broiler for 2 to 3 minutes at the very end, but watch it close so it doesn't burn.

Make It Your Own

You can swap the apple cider for hard cider if you want a deeper, more complex glaze. I've also added a tablespoon of maple syrup when I'm feeling it. If you don't have fresh herbs, dried works fine, just use about half the amount.

• Try adding a pinch of smoked paprika to the rub for a subtle smoky note.
• Leftover pork makes unbelievable sandwiches the next day with pickles and mustard.
• If your pan is too small, use a deep baking dish and cover it loosely with foil for the first few hours.

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This is the kind of meal that asks for a little time but gives back tenfold. Make it when you want the house to smell like home.