Herb-Roasted Pork Shoulder with Apple and Sage

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Fall-off-the-bone pork shoulder slow-roasted with tart apples, fresh sage, and rosemary. This American-inspired slow-cooker recipe, ready in about 240 minutes, pairs pork shoulder, apple, sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 lbs pork shoulder
• 2 medium apple
• 1/4 cup sage leaves
• 2 tbsp chopped rosemary
• 6 cloves garlic
• 3 tbsp olive oil
• 1/2 cup white wine
• 1 cup chicken broth
• 1.5 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F (163°C). Pat pork shoulder dry, then rub with 2 tbsp olive oil, salt, and pepper. Press garlic cloves and half the sage into the meat.
2. Step 2: Thinly slice apples and arrange around the pork in a roasting pan. Add rosemary, remaining sage, white wine, and chicken broth to the pan.
3. Step 3: Place pork in the pan, fat side up. Roast uncovered for 3.5-4 hours until internal temperature reaches 195°F (90°C), basting with pan juices every hour.
4. Step 4: Remove pork and let rest for 20 minutes before slicing. Strain pan juices into a saucepan, simmer until reduced by half (about 10 minutes), then spoon over sliced pork. Serve with pan juices and apple slices.