Slow-Roasted Pork Shoulder with Apple Cider Glaze and Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender slow-roasted pork shoulder finished with a tangy apple cider glaze, served alongside caramelized roasted root vegetables for a hearty autumn meal. This American-inspired Halloween recipe, ready in about 215 minutes, pairs pork shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

• 4 lbs pork shoulder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 cup apple cider
• 2 tbsp honey
• 3 large, peeled and chopped carrots
• 3 medium, peeled and chopped parsnips
• 1 large, cut into wedges red onion
• 4 fresh thyme sprigs
• 2 cups, peeled and cubed butternut squash

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F (150°C). Pat dry 4 lbs pork shoulder and rub it with 2 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder, ensuring an even coating.
2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side.
3. Step 3: Transfer the skillet with pork to the oven and roast uncovered for 3 hours until the meat is tender and easily pulls apart.
4. Step 4: Meanwhile, toss 3 large chopped carrots, 3 peeled parsnips, 1 large red onion cut into wedges, and 2 cups cubed butternut squash with 1 tbsp olive oil, salt, and fresh thyme sprigs. Spread on a baking sheet and roast in the oven alongside the pork for the last 1 hour, stirring halfway through.
5. Step 5: Combine 1 cup apple cider and 2 tbsp honey in a small saucepan over medium heat. Simmer for 10 minutes until reduced and syrupy.
6. Step 6: During the last 15 minutes of roasting, brush the apple cider glaze over the pork shoulder every 5 minutes to build a glossy, flavorful crust.
7. Step 7: Remove pork and vegetables from the oven. Let pork rest for 15 minutes before shredding. Serve with the roasted root vegetables and drizzle with any remaining glaze.