Slow-Roasted Pork Shoulder with Apple Cider Glaze
A bone-in pork shoulder slow-roasted low and slow until fall-apart tender, finished with a natural apple cider reduction glaze infused with garlic and fresh herbs. All whole, unprocessed ingredients make this a clean, high-protein crowd-pleaser.
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15m
6
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Ingredients
- 3.5 lbs bone-in pork shoulder (Boston butt)
- 1 cup fresh apple cider (unfiltered, no added sugar)
- 6 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (natural)
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, roughly chopped
- 2 tablespoons apple cider vinegar (raw, unfiltered)
Instructions
- 1
Prepare the Spice Rub
Combine sea salt, black pepper, and smoked paprika in a small bowl. Pat the pork shoulder completely dry with paper towels, then rub the spice mixture all over the surface of the meat, pressing it into any crevices.
- 2
Sear the Pork
Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deep golden brown, about 3 to 4 minutes per side. This crust locks in flavor and juices throughout the long roast.
- 3
Build the Braising Base
Remove the pork and set aside. Add the chopped onion to the pot and sauté for 3 minutes until softened. Add smashed garlic, rosemary, thyme, and bay leaves, stirring for 1 minute until fragrant.
- 4
Add Liquid and Roast
Pour in the apple cider and apple cider vinegar, scraping up any browned bits from the bottom. Return the pork to the pot, cover tightly with the lid, and transfer to a 300°F (150°C) oven. Roast for 4.5 to 5 hours until the meat is fork-tender and pulls apart easily.
- 5
Reduce the Glaze
Remove the pork from the pot and set on a cutting board. Discard the herb sprigs and bay leaves. Bring the remaining braising liquid to a boil on the stovetop over medium-high heat, reducing it for 8 to 10 minutes until it thickens into a glossy glaze.
- 6
Rest and Serve
Let the pork shoulder rest for 10 minutes before pulling or slicing. Arrange on a serving platter and spoon the apple cider glaze generously over the top. Serve immediately.
Chef's Tips
The key to fall-apart tender pork shoulder is patience — don't rush the low-and-slow roast. The collagen in the shoulder needs time at low heat to break down into gelatin, which is what gives the meat its silky texture. For the most flavorful result, season the pork the night before and refrigerate uncovered so the salt can penetrate deep into the meat. Any leftovers can be shredded and stored in the reduced glaze for up to 4 days in the refrigerator, and the flavor only improves the next day.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this slow-roasted pork shoulder with apple cider glaze
How long does it take to make Slow-Roasted Pork Shoulder with Apple Cider Glaze?
The listed total time is 315 minutes. Prep time is 15 minutes and cooking time is 300 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Slow-Roasted Pork Shoulder with Apple Cider Glaze recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Slow-Roasted Pork Shoulder with Apple Cider Glaze recipe?
The listed difficulty level is easy.