This is another recipe from the Small Victories cookbook, that I decided to make as a response to the challenge. It seemed like the perfect night before Thanksgiving sandwich, simple, tender meat, and a nice contrast to the turkey we’d have the next day.
All-Day Pork Shoulder with Apple Cider
2 tsp salt
1/4 c maple syrup, dark brown sugar, or honey
1/4 c Dijon mustard
4 1/2 lb pork shoulder, at room temperature
2 c apple cider
Preheat oven to 475 degrees.
In a small bowl, whisk together the salt, maple syrup, and mustard. Rub the pork all over with the mixture and put fat side up in a large roasting dish or cast-iron skillet that holds it comfortably. Pour the apple cider around, not over the pork.
Roast the pork for 15 minutes, just long enough to let the maple syrup start forming a crust on top, then turn the temperature to 250 degrees. Let the pork roast, turning it once every 2 hours, until the exterior is beautifully browned and the meat is incredibly tender, 7 hours (6 hours are okay, as are 8, this isn’t too exact).
Transfer the pork to a cutting board and use a knife and/or tongs to shred the meat. Return the meat to the roasting dish to really saturate the pork with all of its juice. Serve it warm. Or if you’re making the pork ahead of time, shred it and let it cool to room temperature in its cooking liquid, then cover and refrigerate for up to 1 week. Warm in a 300-degree oven or over low heat on the stovetop.