Cast-Iron Crisp-Skinned Bone-In Pork Shoulder with Cane Syrup Glaze & Charred Apple Jus

Instructions

1. 1

   Preheat your oven to 450°F (230°C). In a small bowl, combine 1.5 tbsp kosher salt, 1 tbsp freshly cracked black pepper, 1.5 tsp smoked paprika, 1 tsp fennel seeds, 1 tsp garlic powder, and 1.5 tbsp fresh sage. Pat the 4.5 lbs bone-in pork shoulder thoroughly dry with paper towels, then rub the spice mixture deeply into the scored skin, fat, and all crevices.

   15 min

   Tip: Moisture is the enemy of crackling; drying the fat cap thoroughly ensures that coveted blistered crust.

2. 2

   Rub a 12-inch heavy cast-iron skillet with 1 tbsp vegetable oil. Scatter the 2 medium sweet onions, 3 medium tart baking apples, 6 smashed garlic cloves, and 6 fresh thyme sprigs across the bottom of the pan to create a natural roasting rack. Sprinkle with a pinch of the remaining seasonings.

   5 min

   Tip: The onion and apple bed keeps the pork elevated so heat circulates underneath while collecting every drop of spiced pork drippings.

3. 3

   Set the seasoned 4.5 lbs bone-in pork shoulder fat-side up squarely on top of the apple and onion bed in the skillet. Pour 0.5 cup unsalted chicken bone broth carefully into the bottom of the skillet around the edges, taking care not to wet the seasoned pork skin.

   5 min

   Tip: Adding liquid to the bottom prevents the apples and aromatics from scorching during the initial blast of high heat.

4. 4

   Transfer the skillet to the preheated oven and roast at 450°F for 30 minutes until the exterior fat cap begins to brown, sizzle, and form a firm crust. Do not open the oven door during this high-heat blistering phase.

   30 min

   Tip: This blast of high heat renders surface fat rapidly and begins crisping the crackling before the low braise.

5. 5

   Reduce oven temperature to 300°F (150°C). Carefully pour 0.5 cup unsalted chicken bone broth into the bottom of the skillet. Continue roasting uncovered for 2 hours and 30 minutes, rotating the skillet halfway through, until the pork is tender and registers at least 195°F internally near the bone.

   150 min

   Tip: Low and slow rendering in the cast iron transforms the connective tissue and renders the pork shoulder melt-in-your-mouth tender.

6. 6

   In a small saucepan over medium heat, combine 2 tbsp pure cane syrup, 2 tbsp apple cider vinegar, and 1 tsp Red Boat fish sauce. Simmer for 3 minutes until slightly reduced into a glossy glaze. In the last 15 minutes of roasting, brush 1 tbsp pure cane syrup glaze over the meaty sides of the pork shoulder, keeping the top crackling dry.

   5 min

   Tip: Keep the glaze off the crisped fat cap so it stays crunchy, focusing the sticky glaze on the exposed meat edges.

7. 7

   Transfer the roasted pork shoulder to a carving board and let rest undisturbed for 20 minutes before carving. Using a slotted spoon, transfer the caramelized apples and onions from the skillet to a warm serving platter, discarding the spent thyme sprigs.

   20 min

   Tip: Resting allows the muscle fibers to relax and reabsorb all the rich cooking juices so the meat stays silky when pulled.

8. 8

   Pour off excess surface grease from the cast iron skillet, leaving about 1 tablespoon along with the browned fond. Place the skillet over medium heat on the stovetop. Deglaze with remaining 0.5 cup unsalted chicken bone broth, the remaining cane glaze, and remaining 1 tbsp apple cider vinegar. Simmer vigorously, scraping up browned bits, for 5 minutes until reduced by half.

   5 min

   Tip: The fond stuck to the cast iron holds incredible depth; scraping it up releases layers of caramelized apple and roasted pork flavor.

9. 9

   Remove skillet from heat. Whisk in 2 tbsp cold unsalted butter and remaining 1.5 tbsp fresh sage until the sauce turns velvety and glosses the back of a spoon. Taste and adjust seasoning with a tiny pinch of kosher salt if needed.

   3 min

   Tip: Swirling cold butter off the heat mounts the jus, giving it a luxurious, restaurant-quality sheen without heavy flour.

10. 10

    Carve or pull the tender pork shoulder into thick, succulent pieces alongside sections of crisp crackling. Arrange over the roasted sweet onions and apples, then spoon the warm cane syrup and cider jus generously over top. Serve immediately.

    5 min

    Tip: Present the bone alongside the meat for family-style appeal—the sweetest meat hugs right against the bone.