Fragrant juniper berries and bay leaves give this big cut of meat incredible flavor and crispy skin. Slow Roasted Pork Shoulder & Cinnamon Apples is a perfect recipe for cooking for a crowd. It requires hardly any work upfront and your house smells amazing all day while it roasts away!
I’ve cooked pork SO many ways and I always come back to this recipe. The simplicity and results are way beyond any other recipe I have found so far. Simply toss juniper berries, bay leaves, salt and pepper and a spice grinder, then rub it all over the pork and roast it for 7 hours. That is it! You can use your Dutch oven without the lid as a roasting pan.
Once the pork cools, run your knife under the skin and remove it. Chop it up, shred the pork with a fork and sprinkle the skin on top. Scatter the roasted cinnamon apples over the platter for a beautiful dinner presentation.
Love pork shoulders? Us too! Check out this recipe for a pork shoulder braised in Guinness and sweet cherries with sweet potatoes. It is such a unique sweet and savory dish!
Perfect fall and winter dinner recipe. This recipe is from Food & Wine Magazine.
15 minPrep Time
7 hr, 45 Cook Time
8 hrTotal Time
- One 9-pound skin-on, bone-in pork shoulder
- 8 bay leaves
- 1 tablespoon juniper berries
- Kosher salt
- 6 baking apples, such as Gala, quartered and cored
- 1/4 cup extra-virgin olive oil
- 3 small cinnamon sticks
- Preheat the oven to 400°. Using a sharp knife, score the pork skin in a crosshatch pattern. Set the pork in a large roasting pan, skin side up.
- In a spice grinder, combine the bay leaves with the juniper berries, 1/4 cup of salt and 2 teaspoons of pepper and grind into a powder. Rub the spice mixture all over the pork and into the scored skin. Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 325° and roast for about 6 1/2 hours longer, until the pork is very tender and the skin is crisp. Transfer to a carving board and let rest for 30 minutes.
- Meanwhile, on a large rimmed baking sheet, toss the apples with the olive oil and cinnamon sticks and season generously with salt and pepper. Roast for about 30 minutes, tossing once, until the apples are lightly browned and softened slightly. Discard the cinnamon sticks.
- Remove the pork skin and coarsely chop it. Using 2 forks, pull the pork into large pieces, discarding the fat and bones. Transfer the pork to a platter and scatter the chopped skin on top. Serve with the roasted apples.