# What You 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
# How To Make It:
01 - Set the oven temperature to 300°F.
02 - Pat the pork shoulder dry and rub evenly with olive oil, kosher salt, and 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 facing up.
04 - Roast uncovered for 4 hours, basting with pan juices every hour.
05 - In a saucepan over medium-high heat, combine apple cider, apple cider vinegar, Dijon mustard, brown sugar, and ground black pepper. 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.
06 - Increase oven temperature to 425°F. Brush the pork generously with cider glaze and roast for an additional 20–30 minutes, applying more glaze midway, until skin is deeply golden and caramelized.
07 - Remove from oven and loosely cover with foil. Let rest for 20 minutes before slicing or shredding.
08 - Drizzle remaining cider glaze over the sliced pork and serve.
