Slow Roasted Pork Shoulder Cider (Print Version)

Tender pork shoulder slow-cooked and glazed with tangy apple cider for sweet and savory balance.

# What You'll Need:

→ Pork

01 - 1 bone-in pork shoulder (4.5 to 5 pounds), 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 Make It:

01 - Preheat the oven to 300°F (150°C).
02 - Pat the pork shoulder dry and rub all over with olive oil, kosher salt, and black pepper.
03 - Place onion quarters, smashed garlic, rosemary, and thyme in the bottom of a large roasting pan. Set 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 20–25 minutes. Whisk in butter until smooth; keep warm.
06 - Increase oven temperature to 425°F (220°C). Brush pork shoulder generously with cider glaze. Roast an additional 20–30 minutes, brushing with more glaze halfway, until skin is deep golden and caramelized.
07 - Remove from oven and rest loosely covered with foil for 20 minutes before slicing or shredding.
08 - Drizzle remaining cider glaze over the pork and serve.

# Expert Tips:

01 -
  • The pork gets so tender it practically shreds itself, no knife skills required.
  • That cider glaze hits every note: tangy, sweet, a little sharp, and it caramelizes into something almost candy-like on the edges.
  • Your house will smell like a cozy autumn dinner party even if youre just cooking for yourself.
  • Its mostly hands-off time, so you can disappear and do other things while the oven does the work.
02 -
  • Dont skip the resting time. If you cut into it right away, all those beautiful juices will run out onto the board instead of staying in the meat.
  • If your glaze looks too thin, just keep simmering. It should coat the back of a spoon and leave a trail when you drag your finger through it.
  • The skin wont crisp up if the pork is wet. Pat it bone-dry before you season, and leave it uncovered in the fridge overnight if you have time.
03 -
  • Swap the apple cider for hard cider if you want a more complex, slightly boozy glaze with deeper caramel notes.
  • Save the pan drippings after you pull the pork. Skim off most of the fat, then simmer whats left with a little stock for a quick, rich gravy.
  • If you cant find a pork shoulder with the skin on, ask your butcher or just skip the crackling and focus on the glaze. The meat will still be incredible.
Go Back