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4 h 25 min
|
intermediate
|
high-protein,
lactose-free
This slow-roasted pork shoulder comes out incredibly tender, juicy, and packed with rich, savory flavor in every bite.
A simple garlic and herb marinade with apple cider and Dijon mustard gives the meat a gorgeous crust and deep flavor.
It’s perfect for a cozy Sunday dinner, holiday gathering, or any time you want melt-in-your-mouth pork with minimal effort.
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Combine the salt, black pepper, thyme, rosemary, bouillon powder, onion powder, smoked paprika, and brown sugar in a small bowl.
Stir in the Dijon mustard and minced garlic to form a thick, spreadable paste.
Place the pork shoulder in a large glass or ceramic dish or a zip-top bag.
Rub the seasoning paste all over the pork, getting it into every nook and cranny.
Pour the chicken broth and apple cider around the pork, then seal or cover tightly.
Marinate in the refrigerator for at least 12 hours and up to 24 hours, turning once if you can.
Take the pork out of the refrigerator 45 to 60 minutes before you plan to cook.
Lift the pork from the marinade, letting excess liquid drip back into the dish.
Pat the surface dry with paper towels, but leave as much of the paste as possible on the meat.
Pour the marinade into a bowl or measuring cup and set it aside for deglazing.
Preheat your oven to 300°F, with a rack in the lower-middle position.
Heat a large Dutch oven or heavy oven-safe skillet over medium-high heat on the stove.
Add the olive oil, then carefully lay the pork in the hot pan, fat side down if there is a cap.
Sear the pork on all sides until deeply browned, about 3 to 4 minutes per side.
Turn the pork with tongs, and lower the heat slightly if the pan starts to smoke.
Once the pork is well browned, transfer it to a plate for a moment.
Pour the reserved marinade into the hot pan and scrape up any browned bits with a wooden spoon.
Bring the liquid to a gentle simmer and cook for about 2 minutes to meld the flavors.
Return the pork and any juices on the plate to the pan, nestling it into the liquid.
Cover the Dutch oven tightly with its lid, or cover the skillet snugly with heavy-duty foil.
Roast the pork at 300°F for about 3 hours, until it is tender but not yet falling apart.
Remove the lid, baste the meat with the pan juices, and continue roasting uncovered.
Roast for another 45 to 60 minutes, until the pork is very tender and nicely browned on top.
Aim for an internal temperature around 195°F if you want it shreddable, or closer to 185°F for neater slices.
Transfer the pork to a cutting board or platter and tent it loosely with foil.
Let it rest for at least 20 minutes so the juices can settle back into the meat.
Meanwhile, skim excess fat from the pan juices and simmer them on the stove to thicken slightly, if you like.
Slice the pork against the grain or pull it into large, juicy chunks, and spoon the warm juices over the top.
| Energy | 513 | kcal |
|---|---|---|
| Protein | 52 | g |
| Total Fat | 31 | g |
| Carbohydrates | 6 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This slow-roasted pork shoulder makes a great anchor for mashed potatoes, roasted carrots, or a simple green salad.
For something special, stuff the meat into crusty rolls with tangy slaw and a spoonful of those rich pan juices.
These sides complement the meal beautifully.
Post your review and pictures below! ⬇︎ Thanks for your review!
Patrick, NYC: No complaints here. Worked out perfectly.
: Happy it worked out, Patrick!
Laura, Burlington: I love this pork and have made it for family dinners for years. I prefer to mix the salt, pepper, thyme, rosemary, bouillon, onion powder, paprika, brown sugar, mustard and garlic and then let it sit on the roast in the fridge over night. Take it out a little before I start cooking, then pat it dry, sear it and pour in the juices to scrape the pan. It seems to just give everything a chance to mesh together 😋 I've never had a complaint, not sure what they did to make it come out tough but it sounds like a user error rather then a recipe fail to me
: Glad it’s been a staple, Laura!
Carol Elliott, Pittsburgh: Used this for a small get-together and the directions tripped me up, especially reserving the marinade for deglazing since it felt unsafe without a clear step to boil it longer, and even after the full cook time the pork was still a bit tough and the timing cues didn’t match what I was seeing in my oven.
: You’re right to be cautious: any reserved marinade that touched raw pork should be brought to a full boil for a few minutes before using for deglazing, or swap in fresh cider or stock. If it was still tough, keep roasting until the shoulder hits about 195 to 205°F and turns easily with a fork (it ca...
janet_recipes: Incredibly tender, deeply savory pork with a gorgeous browned crust. The rosemary-garlic mustard paste and apple cider broth make the pan juices rich and just a little sweet, perfect for spooning over sandwiches.
: Happy it turned out so nicely, Janet!
Please post your feedback and pictures here. We’d love to hear from you!
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