Tender pork shoulder slow-cooked with apples, onions, and aromatic herbs for a comforting main dish.
# What You'll Need:
→ Pork
01 - 1 (4–5 lb) bone-in pork shoulder with skin scored
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
→ Vegetables & Fruit
05 - 2 large onions, sliced
06 - 3 large apples (Granny Smith or Honeycrisp), cored and cut into wedges
07 - 4 garlic cloves, smashed
→ Herbs & Seasonings
08 - 2 sprigs fresh rosemary
09 - 3 sprigs fresh thyme
10 - 1 tsp fennel seeds, lightly crushed
11 - ½ tsp smoked paprika (optional)
→ Liquids
12 - 1 cup dry hard apple cider
13 - ½ cup chicken broth
# Step-by-Step Guide:
01 - Set oven temperature to 300°F.
02 - Pat pork dry and rub evenly with kosher salt, black pepper, and olive oil.
03 - Place sliced onions, apple wedges, and smashed garlic in the bottom of a large roasting pan. Scatter rosemary, thyme, and fennel seeds over the mixture.
04 - Place pork shoulder on top of the apple and onion base, skin side up. Optionally sprinkle smoked paprika over skin.
05 - Pour apple cider and chicken broth into the pan around, not over, the pork.
06 - Cover pan tightly with foil or lid and roast in the oven for 3½ hours.
07 - Increase oven temperature to 425°F, uncover the pan, and roast an additional 30 minutes until skin is crisp and pork tender.
08 - Remove from oven and let rest for 15 minutes to retain juices.
09 - Slice or shred pork and serve alongside roasted apples, onions, and pan juices.
