# Ingredient List:
→ Pork
01 - 1 bone-in pork shoulder (4.5 to 5 lbs), 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
# Steps:
01 - Set oven to 300°F.
02 - Pat pork shoulder dry and rub thoroughly with olive oil, kosher salt, and black pepper.
03 - Place onion quarters, smashed garlic, rosemary, and thyme in a large roasting pan. Position pork shoulder on top, skin side up.
04 - Roast uncovered for 4 hours, basting the pork with pan juices every hour to maintain moisture.
05 - Combine apple cider, apple cider vinegar, Dijon mustard, brown sugar, and black pepper in a saucepan over medium-high heat. Bring to boil, then simmer until reduced by half and thickened, approximately 20 to 25 minutes. Whisk in butter until smooth and keep warm.
06 - Increase oven temperature to 425°F. Brush pork shoulder liberally with cider glaze and roast for 20 to 30 minutes more, applying additional glaze halfway through, until skin is deep golden and caramelized.
07 - Remove pork from oven, loosely cover with foil, and rest for 20 minutes before slicing or shredding.
08 - Serve with reserved cider glaze drizzled over the meat.
