# What You’ll Need:
→ Pork
01 - 4.5 lb bone-in pork shoulder, skin scored
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp 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 tbsp apple cider vinegar
11 - 2 tbsp Dijon mustard
12 - 2 tbsp light brown sugar
13 - 1 tbsp unsalted butter
14 - 1/4 tsp ground black pepper
# How-To:
01 - Preheat the oven to 300°F. Pat the pork shoulder dry and rub it evenly with olive oil, kosher salt, and black pepper.
02 - Place quartered onions, smashed garlic, rosemary, and thyme in the base of a large roasting pan. Position the pork shoulder skin side up on top. Roast uncovered for 4 hours, basting hourly with pan juices.
03 - While the pork roasts, 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 and keep warm.
04 - Increase oven temperature to 425°F. Generously brush the pork with the cider glaze and roast for an additional 20–30 minutes, brushing halfway through, until the skin is deep golden and caramelized.
05 - Remove pork from the oven and rest loosely covered with foil for 20 minutes. Slice or shred and serve with remaining cider glaze drizzled on top.
