By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 6
758 cal · 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.
Comments
This is a solid weeknight centerpiece that hits the Charlotte sweet spot: a bone-in pork shoulder costs $1.50–$2.00 per pound at any major chain (Harris Teeter, Food Lion, Walmart), and pear cider is easy to find at Food Lion and Kroger banners year-round. Brown sugar, Worcester sauce, chili powder, and paprika are pantry staples everywhere. The honest time is closer to 5–6 hours at 300°F, not the stated 320 minutes, because a 6–8 pound shoulder needs at least 45 minutes per pound low and slow; add 30 minutes for seasoning rest and prep. Cost per serving is reasonable—roughly $2.50–$3.50 for the pork, plus $0.75 for aromatics and spices—assuming a full-sized shoulder feeds six generously. This is genuinely hands-off cooking that suits a busy evening, and leftovers reheat beautifully for sandwiches or hash the next day, which is the real value here.
Sign in or create a free account to add your review.
