Slow-Roasted Pork Shoulder (Printable)

Succulent pork shoulder slow-cooked and glazed with tangy apple cider for a perfect balance of flavors.

# What You'll Need:

→ Pork

01 - 1 (4.5 lb) bone-in pork shoulder, skin scored
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp 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 tbsp apple cider vinegar
11 - 2 tbsp Dijon mustard
12 - 2 tbsp light brown sugar
13 - 1 tbsp unsalted butter
14 - 1/4 tsp ground black pepper

# How to Make It:

01 - Set the oven temperature to 300°F.
02 - Pat the pork shoulder dry and rub thoroughly with olive oil, kosher salt, and black pepper.
03 - Place onion quarters, smashed garlic, rosemary, and thyme in a large roasting pan. Position 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, then reduce heat and simmer until reduced by half and thickened, about 20 to 25 minutes. Whisk in butter until smooth and keep warm.
06 - Increase oven temperature to 425°F. Brush pork generously with cider glaze, roast for 20 to 30 minutes, brushing halfway through, until skin is deeply golden and caramelized.
07 - Remove from oven and loosely cover with foil; let rest for 20 minutes before slicing or shredding.
08 - Drizzle remaining cider glaze over the sliced pork and serve.

# Expert Hints:

01 -
  • The pork becomes so tender it practically falls apart with a fork, no knife needed.
  • That cider glaze hits every note: tangy, sweet, sharp, and somehow makes the whole dish taste like October.
  • Its one of those recipes that looks impressive but really just asks you to be patient and trust the oven.
02 -
  • If you skip drying the skin, it will steam instead of crisp, and you'll lose that crackling texture.
  • Don't rush the glaze reduction. If it's too thin, it won't coat the pork properly.
  • Resting the meat is non-negotiable. It redistributes the juices so every bite stays moist.
03 -
  • Let the pork come to room temperature for 30 minutes before roasting so it cooks more evenly.
  • Save the pan drippings and aromatics. Strain them and use them to make gravy or stir into beans.
  • If the skin isn't crisping, don't panic. Just crank the heat at the end and give it time.
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