Smithfield Smoked Pork Shoulder with Apple-Cider Glaze

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A tender, fall-apart pork shoulder slow-cooked with a sweet-tangy apple-cider glaze. This American-inspired slow-cooker recipe, ready in about 525 minutes, pairs pork shoulder butt, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, 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

• 3 lbs pork shoulder butt
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp smoked paprika
• 3 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 medium, finely diced onion
• 4 cloves, minced garlic
• 1 cup chicken broth

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Instructions

1. Step 1: Preheat oven to 275°F. Pat pork shoulder dry with paper towels, then rub with 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tbsp smoked paprika, pressing evenly into the meat.
2. Step 2: Place onion in a roasting pan, then set pork shoulder on top. Roast uncovered for 4 hours, basting every 45 minutes with 1/4 cup chicken broth.
3. Step 3: Mix apple cider vinegar, 2 tbsp brown sugar, and 1 tbsp Dijon mustard in a bowl until smooth. After 4 hours, brush glaze over pork, add 1/2 cup chicken broth to pan, and continue roasting for 1 more hour until internal temperature reaches 195°F and meat pulls apart easily.
4. Step 4: Let rest 20 minutes before slicing. Discard excess fat from pan, then reduce pan juices to a glossy glaze (about 10 minutes on medium-high heat) to spoon over slices.