Serves 6
320 min
Slow Roasted Pork Shoulder with Pear Cider
Recipe GLPR4f08e0585d9486
A succulent slow-roasted boneless pork shoulder glazed with a sweet and spicy sauce made from pear butter, dark brown sugar, Worcestershire sauce, and pear cider, with warming notes of New Mexican chili powder and paprika. This tender, fall-off-the-bone main course is perfect for a family dinner or gathering.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 pounds Boneless pork shoulder roast
½ cup Pear butter
½ cup Dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon Hot New Mexican chili powder
1 teaspoon Hot paprika
1 cup Pear cider
Directions
Preheat your oven to 325°F. Pat the pork shoulder dry with paper towels and place it in a roasting pan, skin-side up.
In a small bowl, whisk together the pear butter, dark brown sugar, Worcestershire sauce, New Mexican chili powder, and hot paprika until well combined and smooth.
Pour the pear cider into the bottom of the roasting pan around the pork shoulder.
Spread the pear butter mixture evenly over the top and sides of the pork shoulder.
Cover the roasting pan tightly with foil and place in the preheated oven.
Roast for approximately 4 to 5 hours, or until the pork reaches an internal temperature of 190°F and is very tender, basting with the pan juices every 45 minutes.
Remove the foil during the last 30 minutes of cooking to allow the top to caramelize and develop color.
Let the pork rest for 15 minutes before carving. Serve with the pan drippings spooned over the meat.
