📝 About This Recipe
This recipe transforms the humble, marble-heavy Boston Butt into a masterpiece of succulent, fork-tender meat encased in a deeply caramelized, savory-sweet crust. By utilizing a low-and-slow braising technique with crisp apple cider and aromatic root vegetables, we unlock the rich collagen of the pork to create a luxurious mouthfeel. It is the ultimate comfort food centerpiece, celebrating the rustic traditions of farmhouse cooking with a refined, modern flavor profile.
🥗 Ingredients
The Meat
- 7-8 pounds Pork Shoulder (Boston Butt) (bone-in, fat cap intact)
The Dry Rub
- 3 tablespoons Kosher Salt
- 1 tablespoon Black Pepper (freshly cracked)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 teaspoon Dry Mustard
The Braising Aromatics
- 2 cups Hard Apple Cider (dry, not sweet)
- 1 cup Chicken Stock (low sodium)
- 2 large Yellow Onion (thickly sliced)
- 6 cloves Garlic (smashed)
- 3 sprigs Fresh Rosemary
- 5 sprigs Fresh Thyme
- 1/4 cup Apple Cider Vinegar
- 2 medium Carrots (cut into large chunks)
👨🍳 Instructions
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1
Remove the pork shoulder from the refrigerator 1 hour before cooking to bring it to room temperature; this ensures even cooking throughout the large cut.
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2
In a small bowl, whisk together the kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, and dry mustard to create your spice rub.
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3
Pat the pork shoulder thoroughly dry with paper towels. Score the fat cap in a crosshatch pattern, being careful not to cut into the meat itself.
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4
Generously massage the dry rub all over the pork, ensuring you get into every nook and cranny. Let it sit for 20 minutes while you prep the oven.
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5
Preheat your oven to 300°F (150°C). A low temperature is vital for breaking down the tough connective tissues without drying out the exterior.
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6
In a large, heavy-bottomed Dutch oven or roasting pan, scatter the sliced onions, carrots, smashed garlic, rosemary, and thyme to create a 'rack' for the meat.
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7
Place the pork shoulder on top of the vegetables, fat-side up. Pour the apple cider, chicken stock, and apple cider vinegar into the side of the pan (don't pour over the meat, or you'll wash off the rub).
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8
Cover the pot tightly with a lid or two layers of heavy-duty aluminum foil. Ensure the seal is tight to keep the moisture locked in.
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9
Slide the pan into the oven and roast for 6 to 7 hours. At the 6-hour mark, check for tenderness; the meat should easily pull away with a fork.
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10
Once the meat is tender, remove the lid or foil and increase the oven temperature to 425°F (220°C). Roast for another 15-20 minutes to crisp up the fat cap and create a 'bark'.
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11
Carefully remove the roast from the oven and transfer it to a large cutting board. Tent loosely with foil and let it rest for at least 30 minutes.
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12
While the meat rests, strain the liquid from the pan into a saucepan. Skim off the excess fat and simmer over medium heat until reduced by half to create a concentrated jus.
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13
Using two forks, shred the pork into large, succulent chunks, discarding the bone and any excess large pieces of unrendered fat.
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14
Drizzle the reduced pan juices over the shredded meat and serve immediately while hot and glistening.
💡 Chef's Tips
Always use a bone-in shoulder if possible, as the bone conducts heat and adds significantly more flavor to the braise. If your pork is browning too quickly during the final 'crisping' stage, move it to a lower oven rack. For the best flavor, season the pork with the dry rub the night before and leave it uncovered in the fridge to 'dry brine'. Don't rush the resting period; resting allows the juices to redistribute so the meat stays moist after shredding. If you prefer sliced pork over shredded, pull the roast out about 45 minutes earlier when the internal temperature hits 185°F rather than 203°F.
🍽️ Serving Suggestions
Serve alongside creamy white cheddar polenta or buttery mashed potatoes to soak up the cider jus. Pair with a crisp, acidic apple and fennel slaw to cut through the richness of the pork. A glass of dry sparkling cider or a bold, oaky Chardonnay complements the caramelized flavors beautifully. Use leftovers for the ultimate breakfast hash with sweet potatoes and fried eggs. Serve with warm, crusty sourdough bread and a dollop of grainy Dijon mustard.