Slow-Roasted Boneless Pork Shoulder with Maple-Mustard Glaze

This slow-roasted boneless pork shoulder is a delightful blend of savory and slightly sweet flavors, enhanced by a maple-mustard glaze that caramelizes beautifully in the oven. The tender, juicy meat is complemented by a hint of apple cider vinegar for brightness, making it a perfect centerpiece for any meal. This recipe respects traditional cooking methods while adding a creative twist with the glaze, ensuring a satisfying and memorable dish.

Ingredients:

• 3-4 pounds boneless pork shoulder
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 cup maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh thyme leaves
• 1 cup chicken broth

Instructions:

1. Preheat the oven to 300°F (150°C).
2. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and smoked paprika.
3. Rub the spice mixture all over the pork shoulder, ensuring even coverage.
4. In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 4-5 minutes per side.
5. In a separate bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and thyme leaves.
6. Once the pork is seared, pour the maple-mustard mixture over the pork and add chicken broth to the pan.
7. Cover the skillet or roasting pan with a lid or aluminum foil and transfer it to the preheated oven.
8. Roast for 3-4 hours, or until the pork is fork-tender and has reached an internal temperature of at least 190°F (88°C).
9. Remove the pork from the oven and let it rest for 15 minutes before slicing.
10. Serve with pan juices drizzled over the meat.