# Needed Ingredients:
→ Pork
01 - 1 bone-in pork shoulder (4.5 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
# Directions:
01 - Set the oven temperature to 300°F.
02 - Pat the pork shoulder dry and rub it evenly with olive oil, kosher salt, and black pepper.
03 - Layer onion quarters, smashed garlic, rosemary, and thyme in the base of a large roasting pan. Position the pork shoulder on top, skin side up.
04 - Roast uncovered for 4 hours, basting with pan juices every hour to retain moisture.
05 - 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 glaze reduces by half and thickens, approximately 20 to 25 minutes. Whisk in butter until smooth and keep warm.
06 - Increase oven temperature to 425°F. Brush the pork generously with the cider glaze. Roast for an additional 20 to 30 minutes, applying glaze halfway through, until the skin reaches a deep golden caramelization.
07 - Remove the pork from the oven and rest it loosely covered with foil for 20 minutes before slicing or shredding.
08 - Drizzle remaining cider glaze over the sliced pork before serving.
