Slow-Roasted Pork Shoulder (Printable)

Tender pork shoulder slow-roasted and enhanced with a flavorful apple cider glaze.

# What You'll Need:

→ Pork

01 - 1 bone-in pork shoulder (4.5–5 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

# How-To Steps:

01 - Set the oven to 300°F.
02 - Pat the pork shoulder dry and rub evenly with olive oil, kosher salt, and freshly ground black pepper.
03 - Place quartered onion, smashed garlic, rosemary, and thyme in a large roasting pan. Position the pork on top with skin side up.
04 - Roast uncovered for 4 hours, basting hourly with pan juices to maintain moisture.
05 - While pork roasts, combine apple cider, apple cider vinegar, Dijon mustard, brown sugar, and black pepper in a saucepan over medium-high heat. Boil then reduce heat and simmer until glaze thickens to half its volume (about 20–25 minutes). Whisk in butter until smooth and keep warm.
06 - Raise oven temperature to 425°F. Generously brush the pork shoulder with cider glaze and continue roasting for 20–30 minutes, brushing halfway, until skin is golden and caramelized.
07 - Remove pork from oven and cover loosely with foil. Let rest for 20 minutes before slicing or shredding.
08 - Drizzle remaining cider glaze over the meat and serve immediately.

# Expert Advice:

01 -
  • The pork becomes so tender it practically falls apart with a fork, no knife work required.
  • The cider glaze strikes that rare balance where sweet and tangy don't fight each other.
  • Most of the time is hands off, which means you can clean up, set the table, or just relax.
  • Leftovers turn into sandwiches, tacos, or scrambled eggs that taste like you planned it all along.
02 -
  • Don't skip the resting time or the juices will run everywhere and the meat won't be as tender.
  • Basting every hour keeps the surface moist and builds up layers of flavor you can't get any other way.
  • If the skin isn't crisping in the final roast, hit it with the broiler for two minutes, but watch it close.
03 -
  • Score the skin in a crosshatch pattern before seasoning so the fat renders evenly and the skin crisps all over.
  • Use a meat thermometer if you're nervous. The internal temp should hit 190°F to 200°F for pull-apart tenderness.
  • Save the pan drippings, strain them, and freeze for the best base you'll ever have for soup or gravy.
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