Slow-Cooked Pork Shoulder with Apple Cider Glaze

Ingredients

• id: pork_shoulder metric: 2.3kg imperial: 5 lbs name: bone-in pork shoulder (Boston butt)

• id: brown_sugar metric: 60g imperial: 1/4 cup name: packed brown sugar

• id: smoked_paprika metric: 15ml imperial: 1 tbsp name: smoked paprika

• id: garlic_powder metric: 10ml imperial: 2 tsp name: garlic powder

• id: onion_powder metric: 10ml imperial: 2 tsp name: onion powder

• id: dried_thyme metric: 10ml imperial: 2 tsp name: dried thyme

• id: salt metric: 15ml imperial: 1 tbsp name: kosher salt

• id: black_pepper metric: 10ml imperial: 2 tsp name: freshly ground black pepper

• id: olive_oil metric: 30ml imperial: 2 tbsp name: olive oil

• id: yellow_onions metric: 2 large imperial: 2 large name: yellow onions, sliced

• id: apple_cider metric: 500ml imperial: 2 cups name: fresh apple cider

• id: apple_cider_vinegar metric: 60ml imperial: 1/4 cup name: apple cider vinegar

• id: dijon_mustard metric: 30ml imperial: 2 tbsp name: Dijon mustard

• id: honey metric: 45ml imperial: 3 tbsp name: honey

• id: fresh_rosemary metric: 3 sprigs imperial: 3 sprigs name: fresh rosemary sprigs

• id: bay_leaves metric: 2 leaves imperial: 2 leaves name: bay leaves

• id: granny_smith_apples metric: 2 large imperial: 2 large name: Granny Smith apples, cored and quartered

Instructions

1. Preheat oven to 160°C (325°F). Pat {pork_shoulder} dry with paper towels.

2. In a small bowl, combine {brown_sugar}, {smoked_paprika}, {garlic_powder}, {onion_powder}, {dried_thyme}, {salt}, and {black_pepper} to make a dry rub.

3. Rub the spice mixture all over the pork shoulder, pressing it into the meat. Let sit at room temperature for 30 minutes.

4. Heat {olive_oil} in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 4 minutes per side.

5. Remove pork and set aside. Add {yellow_onions} to the same pot and cook until softened, about 5 minutes.

6. Return pork to the pot and add {apple_cider}, {apple_cider_vinegar}, {fresh_rosemary}, and {bay_leaves}. The liquid should come about halfway up the sides of the pork.

7. Cover tightly and transfer to the oven. Cook for 3.5-4 hours, until the meat is fork-tender and easily shreds.

8. Remove pork from pot and tent with foil. Strain the cooking liquid and skim off excess fat.

9. In a small saucepan, combine 250ml (1 cup) of the strained cooking liquid with {dijon_mustard} and {honey}. Simmer until reduced by half and glossy, about 15 minutes.

10. Increase oven temperature to 220°C (425°F). Return pork to the Dutch oven and add {granny_smith_apples} around the meat.

11. Brush the pork generously with the apple cider glaze. Roast uncovered for 15-20 minutes until the exterior is caramelized and apples are tender.

12. Let rest for 15 minutes before slicing. Serve with the roasted apples and remaining glaze.

Tips

Choosing Pork: Look for a well-marbled pork shoulder with the bone in for maximum flavor and moisture retention.

Rub Timing: Apply the dry rub at least 30 minutes before cooking, or even overnight for deeper flavor penetration.

Temperature Check: The pork is done when it reaches an internal temperature of 90°C (195°F) and shreds easily with a fork.

Glaze Consistency: The glaze should coat the back of a spoon when ready. If too thin, continue reducing; if too thick, add a splash of apple cider.

Make-Ahead: The pork can be cooked through step 8 up to 2 days ahead. Reheat gently and finish with the glazing step.

Serving Suggestions: Serve with roasted root vegetables, creamy mashed potatoes, or over buttered egg noodles to soak up the delicious glaze.

Apple Varieties: Granny Smith apples hold their shape well during roasting, but Honeycrisp or Braeburn also work beautifully.