Ibérico Pork Shoulder with Apple Cider Glaze & Chipotle
Ibérico Pork Shoulder with Apple Cider Glaze & Chipotle
This Thanksgiving, give turkey a run for its money with this stunning slow-roasted pork shoulder. Infused with apple cider, brown sugar, and smoky chipotle, it’s the perfect blend of sweet, savory, and just a touch of spice — a comforting centerpiece that fills your kitchen with holiday warmth.
Ingredients
- 1 whole pork shoulder (bone-in preferred)
- 3 quarts apple cider
- 2 cups soy sauce
- 2 cups brown sugar
- 12 sprigs fresh thyme
- 6 cloves garlic, smashed
- 1 large onion, quartered
- 1 tablespoon chipotle powder or puree
Directions
Marinade & Prep
- In a large bowl or container, mix the apple cider, soy sauce, brown sugar, thyme, garlic, onion, and chipotle.
- Place the pork shoulder in the mixture, ensuring it’s fully submerged (or turn occasionally).
- Marinate for 12–24 hours in the refrigerator to allow the flavors to deeply penetrate the meat.
- Chef’s Tip: Let the pork come to room temperature before roasting. This helps it cook evenly and shortens the total cook time by up to an hour.
Roast
- Preheat oven to 350°F (175°C).
- Set the marinated pork shoulder on a roasting rack inside a roasting pan. Pour the marinade around (not over) the meat.
- Cover tightly with plastic wrap and foil.
- Roast for 4½ hours, or until the meat is tender and nearly falling apart.
Finish & Serve
- Uncover the roast and increase oven temperature to 450°F (230°C).
- Roast for another 30 minutes, basting occasionally with pan drippings, until the pork develops a deep golden-brown crust.
- Remove from oven and rest for 30 minutes before carving.
- Meanwhile, skim the fat from the pan drippings and reduce the sauce on the stove until it’s rich and flavorful.
To Serve
Slice or pull the pork and drizzle with the apple cider-chipotle glaze. Serve alongside your favorite Thanksgiving sides — roasted sweet potatoes, cornbread stuffing, or even a crisp apple slaw for contrast.