# What You'll Need:
→ Pork
01 - 1 (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
# Steps:
01 - Set the oven to 300°F.
02 - Pat the pork shoulder dry and rub all over with olive oil, kosher salt, and freshly ground black pepper.
03 - Place onion quarters, smashed garlic, rosemary, and thyme in the bottom of a large roasting pan. Position the 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 ground 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 the butter until smooth, then keep warm.
06 - Increase oven temperature to 425°F. Brush the pork generously with the cider glaze and continue roasting for 20–30 minutes, brushing with additional glaze halfway through until the skin is deep golden and caramelized.
07 - Remove the pork from the oven and let rest loosely covered with foil for 20 minutes before carving or shredding.
08 - Drizzle remaining cider glaze over slices and serve.
