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Ingredients
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Pork and Marinade
Sweet Glaze
Finishing
Method
Pork and Marinade
Prepare oven and pork
Preheat the oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. Trim any excessively thick exterior fat, leaving a thin layer to keep meat moist.
Season pork
Mix the salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub the olive oil over the pork, then coat it evenly with the spice mixture, pressing the rub into any crevices.
Arrange aromatics
Place the halved onion, smashed garlic cloves, and thyme sprigs in the bottom of a roasting pan or ovenproof Dutch oven. Pour the apple cider around (not over) the pork to add moisture and aroma during roasting.
Roast slowly
Set the seasoned pork on top of the aromatics, fat side up. Cover the pan tightly with a lid or foil and roast in the preheated oven for 3 hours. After 3 hours, remove the cover and continue roasting for another 45–60 minutes, basting once with pan juices, until an instant-read thermometer inserted into the thickest part of the shoulder reads 195–205°F (90–96°C) for pull-apart tender meat and the exterior is browned.
Rest the pork
Remove the pork from the oven and transfer it to a cutting board. Tent loosely with foil and rest for 20 minutes to allow juices to redistribute. Reserve pan juices for the glaze and finishing.
Sweet Glaze
Make glaze
While the pork rests (or during the final 20 minutes of roasting), combine the brown sugar, honey, Dijon mustard, soy sauce, apple cider vinegar, and ground ginger in a small saucepan. Add 2 tablespoons hot water if the mixture is too thick. Warm over medium-low heat, stirring, until the sugar melts and the glaze is glossy and slightly thickened, about 4–6 minutes. Taste and adjust seasoning—add a pinch of salt or a splash more vinegar if needed.
Glaze and finish
Brush a generous layer of the warm glaze over the top and sides of the rested pork. If you want a deeper caramelized finish, return the glazed pork to the oven at 425°F (220°C) for 6–8 minutes or use the broiler on high for 2–4 minutes, watching closely to avoid burning, until glaze bubbles and darkens slightly. Remove and let rest 5 minutes.