Herb-Roasted Pork Shoulder with Apples
A slow, herb-scented pork shoulder roasted until spoon-tender, nestled with apples and onions that turn jammy in the pan juices. This is the kind of unhurried Sunday meal that perfumes the kitchen and rewards patience with deep, cozy flavor.
There’s something quietly reassuring about a roast that asks very little—just time, warmth, and a steady oven. As the pork softens and the apples slump into the drippings, the house fills with a familiar, herbal sweetness. This is comfort you can carve, then linger over, letting the afternoon stretch on.
Total Time
4 hr 50 min
Prep Time
20 min
Cook Time
4 hr 30 min
Servings
8
Ingredients
Pork & seasoning
- •1 bone-in pork shoulder (Boston butt), 4–5 lb
- •2 1/2 tsp kosher salt (plus more to taste)
- •1 1/2 tsp freshly ground black pepper
- •2 tbsp Dijon mustard
- •3 tbsp olive oil, divided
Herb rub
- •4 cloves garlic, minced
- •2 tbsp chopped fresh rosemary (or 2 tsp dried)
- •1 tbsp chopped fresh thyme (or 1 tsp dried)
- •1 tsp fennel seeds, lightly crushed (optional but lovely)
- •1 tsp smoked paprika (optional)
Roasting bed
- •2 large yellow onions, cut into thick wedges
- •3 apples (Honeycrisp, Pink Lady, or Braeburn), cored and cut into wedges
- •2 celery stalks, cut into 2-inch pieces (optional)
- •1 cup dry cider or apple juice (or chicken stock)
- •2 tbsp apple cider vinegar
- •2 bay leaves
To finish (optional)
- •1–2 tbsp cold unsalted butter, for enriching pan juices
- •Chopped parsley or thyme leaves, for serving
Instructions
- 1
Heat the oven to 325°F (165°C). Pat the pork shoulder dry with paper towels.
- 2
In a small bowl, mix the Dijon mustard with 2 tbsp olive oil, garlic, rosemary, thyme, fennel seeds (if using), smoked paprika (if using), salt, and pepper to make a thick paste.
- 3
Rub the herb paste all over the pork, working it into any folds and creases. If you have time, let it sit at room temperature for 30 minutes (or refrigerate uncovered up to overnight, then bring toward room temp for 45–60 minutes before roasting).
- 4
In a large roasting pan or Dutch oven, toss the onions, apples, and celery (if using) with the remaining 1 tbsp olive oil. Spread into an even layer and tuck in the bay leaves.
- 5
Pour the cider (or juice/stock) and apple cider vinegar into the pan. Set the pork shoulder on top of the apple-onion bed, fat side up.
- 6
Roast uncovered for 3 1/2 to 5 hours, until the pork is deeply browned and very tender (a fork should twist easily, and the thickest part should read about 195–205°F / 90–96°C). If the pan looks dry at any point, add a splash of cider or water.
- 7
If you want a darker, crisper top, increase the oven to 425°F (220°C) for the last 10–15 minutes, watching closely.
- 8
Remove from the oven and rest the pork, loosely tented with foil, for 20–30 minutes. While it rests, skim excess fat from the pan juices if desired.
- 9
Taste the pan juices and adjust with a pinch of salt or an extra splash of vinegar for brightness. For a richer finish, whisk in the cold butter off the heat until glossy.
- 10
Carve or pull the pork into thick shards. Serve with the roasted apples and onions spooned over, plus plenty of the warm pan juices. Finish with herbs if you like.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.