Ibérico Pork Shoulder with Apple Cider Glaze & Caramelized Shallots
Ibérico Pork Shoulder with Apple Cider Glaze & Caramelized Shallots
Rated 5.0 stars by 1 users
Servings
6-8
Tender, juicy Iberico pork shoulder, slow-roasted until it practically melts, finished with a sticky apple cider glaze and sweet caramelized shallots. It’s the perfect blend of rustic and refined — and way more exciting than turkey.
Ingredients
4–5 lb Ibérico pork shoulder, bone-in or boneless
- Salt + cracked black pepper
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground fennel (optional but amazing)
- 1 ½ cups apple cider (not vinegar)
- 2 tbsp apple cider vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- 2 tsp fresh thyme (or 1 tsp dried)
- Salt to taste
- 6–8 shallots, peeled and halved
- 2 tbsp olive oil or butter
- Pinch of salt and sugar
Pork
Glaze
Shallots
Directions
Prep the Pork
- Pat the pork dry. In a small bowl, mix olive oil, Dijon, brown sugar, paprika, garlic powder, fennel, salt, and pepper.
- Rub this mixture all over the pork shoulder. Let it marinate for at least 1 hour, or overnight in the fridge for maximum flavor.
Roast Low & Slow
- Preheat oven to 300°F (150°C).
- Place pork in a roasting pan or Dutch oven. Add ½ cup water or stock to the bottom of the pan. Cover tightly with foil or a lid.
- Roast for 4–5 hours, basting every hour, until fork-tender and deeply browned.
Make the Apple Cider Glaze
- While pork is roasting, combine cider, vinegar, honey, mustard, thyme, and a pinch of salt in a saucepan.
- Bring to a boil, then reduce heat and simmer until thickened and syrupy (about 20–25 minutes). Set aside.
Caramelize the Shallots
- In a skillet over medium heat, cook shallots in olive oil or butter with a pinch of salt and sugar.
- Let them slowly brown and soften, about 15–20 minutes. Stir occasionally.
Glaze & Finish
- When pork is done, increase oven to 425°F (220°C).
- Brush generously with the apple cider glaze and return to oven uncovered for 10–15 minutes, until beautifully lacquered.
- Serve topped with caramelized shallots and extra glaze on the side.
Recipe Note
Serving Suggestions
- Roasted sweet potatoes or parsnips
- Savory bread pudding or cornbread stuffing
- Braised greens or garlicky green beans
Garnish with fresh thyme, pomegranate seeds, or thin apple slices for a festive touch.
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