Slow Roasted Pork Shoulder (Print)

Tender pork shoulder slow-roasted and glazed with a tangy apple cider reduction for rich flavors.

# What You'll Need:

→ Pork

01 - 1 bone-in pork shoulder (4.5–5 lb), 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

# Directions:

01 - Set oven to 300°F. Prepare for roasting.
02 - Pat the pork shoulder dry and rub evenly with olive oil, kosher salt, and black pepper.
03 - Place onion quarters, smashed garlic, rosemary, and thyme in a large roasting pan. Position pork shoulder skin-side up atop aromatics.
04 - Roast uncovered for 4 hours. Baste the pork with pan juices every hour to maintain moisture.
05 - Combine apple cider, apple cider vinegar, Dijon mustard, brown sugar, and black pepper in a saucepan over medium-high heat. Bring to boil, then reduce heat and simmer until reduced by half and thickened, approximately 20–25 minutes. Whisk in unsalted butter until smooth and keep warm.
06 - Increase oven temperature to 425°F. Brush pork generously with cider glaze and roast for an additional 20–30 minutes, brushing halfway through, until skin is golden and caramelized.
07 - Remove pork from oven and loosely cover with foil. Let rest for 20 minutes before slicing or shredding.
08 - Serve pork with remaining cider glaze drizzled over.

# Expert Advice:

01 -
  • The pork becomes so tender it practically falls apart with a fork, while the skin crisps up like golden glass.
  • Your kitchen will smell incredible for hours, the kind of aroma that makes everyone wander in asking when dinner will be ready.
  • The cider glaze adds a sweet-tart brightness that cuts through the richness perfectly, making each bite balanced and crave-worthy.
02 -
  • Don't skip the resting time after roasting, or you'll lose all those precious juices the moment you cut into it.
  • If your glaze isn't thickening, just give it more time on the heat, it needs to reduce properly to cling to the pork instead of sliding off.
  • Scoring the skin deeply is essential, shallow cuts won't render the fat properly and you'll miss out on the crackling.
03 -
  • Basting every hour isn't just busywork, it keeps the meat moist and builds up layers of flavor on the surface.
  • Let the glaze cool slightly before storing, it thickens even more as it cools and becomes perfect for reheating.
  • Save those pan drippings and aromatics, strained and skimmed, they make an incredible base for gravy or soup.
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