Herb-Crusted Boneless Pork Shoulder with Apple Cider Glaze

This dish features a succulent boneless pork shoulder, slow-cooked to perfection and coated with a fragrant herb crust. The addition of an apple cider glaze adds a delightful sweetness that complements the savory pork, creating a beautifully balanced meal. Perfect for gatherings, this recipe is both traditional and creative, ensuring a comforting yet elevated dining experience.

Ingredients:

• 3 lb boneless pork shoulder
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon garlic, minced
• Salt and pepper to taste
• 1 cup apple cider
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 300°F (150°C).
2. In a small bowl, mix together the rosemary, thyme, garlic, salt, and pepper. Rub this herb mixture all over the pork shoulder.
3. In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
4. In a separate bowl, combine the apple cider, Dijon mustard, honey, ground cinnamon, and apple cider vinegar. Pour this mixture over the pork in the skillet.
5. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for 3-4 hours, or until the pork is tender and easily shredded.
6. Remove the pork from the oven and let it rest for 15 minutes before slicing. Serve with the apple cider glaze drizzled on top.