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Savory Slow-Roasted Pork Shoulder with Apple Gravy

Savory Slow-Roasted Pork Shoulder with Apple Gravy

Slow-roasted pork shoulder melts into tender bites over sweet onions and apples, finished with a silky cider gravy. Elegant enough for guests, easy enough for Sunday supper.
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Prep Time: 25 minutes
Cook Time: 4 hours 15 minutes
Total Time: 4 hours 40 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 4 lb pork shoulder (bone-in) fat cap on
  • 2.5 tsp kosher salt
  • 1.5 tsp black pepper, freshly ground
  • 1.5 tbsp brown sugar optional, for rub
  • 2 tbsp garlic, minced
  • 2 tsp fresh thyme, chopped
  • 2 tsp fresh rosemary, chopped
  • 1 tsp dried rubbed sage
  • 1 tbsp olive oil
  • 1.5 cup yellow onion, thinly sliced
  • 2.5 cup apples, cored and sliced tart-sweet variety, like Honeycrisp
  • 2 cup apple cider (non-alcoholic)
  • 1.5 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp unsalted butter
  • 2.5 tbsp all-purpose flour

Instructions

Preparation Steps

  • Preheat oven to 300°F. Pat the pork dry and lightly score the fat cap.
  • Stir salt, pepper, brown sugar, thyme, rosemary, sage, and garlic into a paste. Rub it all over the pork.
  • Heat a large Dutch oven over medium-high. Add olive oil and brown the pork on all sides, 6–8 minutes. Transfer to a plate.
  • Add onion to the pot and cook, stirring, 3 minutes. Stir in apples and cook 2 minutes more.
  • Pour in apple cider and simmer 2 minutes, scraping up browned bits. Stir in broth, vinegar, and Dijon.
  • Nestle pork fat-side up on the onion-apple mixture. Cover tightly and roast until fork-tender, about 4 hours 15 minutes.
  • Transfer pork to a board and rest 15 minutes. Skim fat from the pot juices and strain if desired.
  • Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in hot cooking liquid and simmer until silky, 5–7 minutes. Season to taste.
  • Slice or shred the pork. Serve with warm apple gravy over the top.

Notes

Variation: Swap part of the cider with dry hard cider for a deeper, grown-up flavor. For crispy edges, return shredded pork to a sheet pan and broil briefly before saucing. Leftovers make excellent sandwiches; refrigerate up to 4 days or freeze the pork and gravy separately for 2 months.
This recipe is an original creation inspired by classic Savory Slow-Roasted Pork Shoulder with Apple Gravy flavors. All ingredient ratios and instructions are independently developed.