Reisterstown Road Roast Pork

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender pork shoulder slow-roasted with apple and thyme, finished with a sweet-tart apple compote. This American-inspired Easter recipe, ready in about 170 minutes, pairs pork shoulder, apple, thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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.

Prep: 20 min Cook: 150 min Serves 6 American cuisine 420 cal/serving

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Ingredients

2 lbs pork shoulder
2, peeled and diced apple
1 tbsp thyme
2 tbsp olive oil
3 cloves, minced garlic
1/2 cup apple cider
1/2 cup chicken broth

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Instructions

Step 1: Preheat oven to 325°F. Rub 2 tbsp olive oil and 3 minced garlic cloves over 2 lbs pork shoulder, then season with 1 tbsp fresh thyme.
Step 2: Place pork in a roasting pan and add 2 diced apples and 1/2 cup apple cider. Cover with foil and roast for 2.5 hours until internal temperature reaches 195°F.
Step 3: Remove pork, tent with foil, and let rest 15 minutes. Strain pan juices into a saucepan, add 1/2 cup chicken broth, and simmer 5 minutes to reduce. Slice pork and serve with compote.