Description
A comforting roast that combines the rich flavors of apple cider and herbs with tender pork shoulder, perfect for gatherings or family dinners.
Ingredients
- 5 lb bone-in pork shoulder, extra fat removed
- 2 tsp kosher salt, plus more if needed
- 1 tsp black pepper
- Olive oil
- 1 large red onion, thickly sliced
- 6 garlic cloves, minced
- 2 tsp finely chopped fresh thyme
- 1 tsp finely chopped fresh rosemary
- 1 cup dry white wine or chicken broth
- 2 cups chicken broth, plus additional if necessary
- 2 cups apple cider (not vinegar)
- 2 tbsp honey mustard
- 1 tbsp apple cider vinegar
- 2 bay leaves
- 6 sprigs fresh rosemary and thyme
- 2 apples, unpeeled and sliced (suggestion: one Honeycrisp, one Granny Smith)
Instructions
- Preheat your oven to 300°F (150°C).
- Season the pork shoulder generously with kosher salt and black pepper on all sides.
- In a large Dutch oven, heat olive oil over medium-high heat. Add the pork and brown it on all sides, about 8-10 minutes. Remove and set aside.
- Add the sliced red onion to the same pan and sauté for about 5 minutes until softened. Stir in the minced garlic, thyme, and rosemary, cooking for another minute.
- Pour in the dry white wine or chicken broth, scraping the bottom of the pan for flavor.
- Then add chicken broth, apple cider, honey mustard, apple cider vinegar, bay leaves, and remaining herbs.
- Return the pork to the pan, ensuring it’s submerged in the liquid. Optionally, nestle the apple slices around it.
- Cover and roast for about 4-5 hours, or until fork-tender.
- Let it rest for 20-30 minutes before slicing and serve with pan juices.
Notes
For a variety of flavors, consider adding dried fruits or adjusting the herbs used in the roast. Allowing the pork to rest after cooking helps retain its juices.
- Prep Time: 30 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American