This Slow-Roasted Pork Shoulder (Apple Gravy) blends tender pork, fresh apples, onions, and herbs into the ultimate cozy dinner you’ll crave again.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I still remember the day I made this Slow-Roasted Pork Shoulder (Apple Gravy) for the first time. It was one of those chilly afternoons where the sky couldn’t decide if it wanted to drizzle or pour, and all I wanted was something that felt like a hug. You know that kind of day? The one where you pull your hair into a messy bun, light a candle that smells vaguely like cinnamon and clean laundry, and just… cook?
I had this gorgeous pork shoulder sitting in the fridge — a total impulse buy, by the way — and a handful of apples that were starting to look guilty in the fruit bowl. The house was quiet, and for once, I had time to actually slow down. So I threw on some old Fleetwood Mac (because somehow they make everything taste better) and got to work.
By the time the pork hit the oven, the whole kitchen smelled like rosemary, fennel, and nostalgia. Hours later, I pulled out this glistening, fall-apart-tender roast sitting in a pool of apple-scented gravy, and I swear — even my husband stopped mid-sentence and went, “What is that smell?” That’s when you know you’ve nailed it.
Why You’ll Love This Slow-Roasted Pork Shoulder (Apple Gravy) Recipe?
This isn’t one of those 30-minute weeknight dinners. Nope. This is a slow-down, pour-a-glass-of-wine, and-let-the-oven-do-the-work kind of meal. And honestly, we need more of those.
The pork shoulder cooks until it’s so tender, it practically gives up under your fork. The apples and onions turn into a dreamy, silky gravy — sweet, savory, and just the right amount of tangy. And the aroma? Let’s just say, if you’re trying to sell your house, forget the cookies — roast this instead.
Plus, this recipe is forgiving. You don’t need fancy equipment or chef-level skills — just a bit of time and a solid appetite. It’s the kind of dish that makes everyone at the table quiet for a second, right before they say, “Oh my gosh… this is so good.”
Ingredient Notes:
Here’s the thing — this recipe’s magic lies in how simple ingredients become something spectacular when treated with patience.
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Pork Shoulder: Boneless works best, but bone-in will add even more flavor if that’s what you’ve got.
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Fresh Herbs (Thyme & Rosemary): Trust me, fresh makes a difference. Your kitchen will smell like heaven.
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Fennel Seeds: They’re like the secret handshake of this recipe — subtle, slightly sweet, and perfectly matched with pork.
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Apples: Go for Fuji or Jonagold. They’re sturdy and have just enough sweetness to balance the savory rub.
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Onions: Don’t underestimate these. They melt down with the apples and become the backbone of that apple gravy.
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Dry White Wine: Optional, but it adds this beautiful acidity that lifts the richness.
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Dijon Mustard: It’s a small touch but makes the gravy taste grown-up, if that makes sense.
How To Make Slow-Roasted Pork Shoulder (Apple Gravy)?
This recipe is less about fuss and more about rhythm. You do a little prep, walk away for a few hours, and come back to something that looks (and smells) like it came out of a restaurant kitchen.
Step 1: Make the spice rub.
Grind your fennel seeds, peppercorns, thyme, rosemary, garlic, and salt until it’s a paste. It’ll smell like the inside of an Italian grandmother’s kitchen — herbaceous and slightly wild. Add a drizzle of olive oil, just enough to make it spreadable.
Step 2: Marinate the pork.
Rub that mixture everywhere. Don’t be shy. Get it under the ties, in the creases — make it count. Wrap it up, pop it in the fridge, and let it marinate overnight. The longer it sits, the more it becomes one with the herbs.
Step 3: Prep the apples and onions.
Slice them into wedges, toss them in olive oil, salt, and pepper. They’re your flavor foundation — the stuff that turns into gravy magic later.
Step 4: Roast high, then slow.
Start hot (450°F) to get that caramelized crust, then drop the heat to 325°F, add the wine, cover, and let it do its thing for 2½ to 3 hours. Go watch a movie or call your mom — it’s self-sufficient from here.
Step 5: Make the apple gravy.
Once your pork is melt-in-your-mouth tender, take it out and blend those roasted apples and onions with a splash of water and a spoonful of Dijon. Taste it. Adjust. Smile. You just made apple gravy.
Step 6: Serve.
Slice or shred the pork, pour over that silky gravy, and just… enjoy the moment. Bonus points if you serve it with mashed potatoes and something green so you can call it balanced.
Want To Save This Recipe?
Storage Options:
If there’s any left (big if), store it in an airtight container for up to 5 days. The flavors deepen overnight, like a stew that just keeps getting better.
Freezing? Totally fine. Store the pork and gravy separately, up to 3 months. When reheating, add a splash of water or broth to loosen things up — because no one likes dry leftovers.
Variations and Substitutions:
This recipe’s flexible — kind of like that friend who can hang out at a fancy dinner or a backyard BBQ.
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No Wine? Use apple juice or chicken broth instead.
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Want More Sweetness? Add a splash of apple cider before roasting.
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Feeling Adventurous? Try adding a pinch of cinnamon or nutmeg for a cozy holiday twist.
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Out of Fennel? Add crushed coriander seeds for a different but still delicious vibe.
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Different Protein? This rub works beautifully with chicken thighs or even a pork tenderloin (just reduce the cook time).
What to Serve with Slow-Roasted Pork Shoulder (Apple Gravy)?
You’ve got the star — now let’s talk supporting cast.
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Mashed Potatoes: Because gravy + potatoes = happiness.
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Roasted Veggies: Carrots, parsnips, sweet potatoes — whatever’s in season.
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Green Beans with Lemon Butter: For a bit of brightness.
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Crusty Bread: For that inevitable “I need to mop up this gravy” moment.
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Apple Slaw: A little crunch to balance all that tender richness.
Frequently Asked Questions:
Do I really have to marinate overnight?
Look, I’ll be honest — you should. But if you forget (been there), even a few hours helps.
Bone-in or boneless?
Either works. Bone-in adds flavor, boneless is easier to slice. Pick your fighter.
Can I make the gravy without blending?
Sure! Mash it by hand and call it “rustic.” Nobody’s judging.
This Slow-Roasted Pork Shoulder (Apple Gravy) is one of those meals that feels like a warm blanket for your soul. It’s the kind of dish that doesn’t just fill you up — it fills the room with that old-fashioned “someone’s cooking something good” feeling.
And when you make it — because you will — tell me if you also ended up eating the apple gravy by the spoonful. I can’t be the only one, right?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Slow-Roasted Pork Shoulder (Apple Gravy)
Ingredients
For the Spice Rub:
- 2 tbs fresh thyme leaves lightly chopped (or 1 tbs dried thyme)
- 2 tbs fresh rosemary leaves lightly chopped
- 1 tbs fennel seeds toasted
- 2 tsp black peppercorns
- 2 tsp kosher salt
- 4 medium cloves garlic minced
- 2 tbs extra virgin olive oil optional
For the Pork Shoulder Roast:
- 4 –5 lbs boneless pork shoulder trimmed of excess fat (leave about ¼ inch)
- 4 medium cooking apples Fuji or Jonagold recommended
- 1 medium yellow onion
- 2 tbs olive oil
- Salt and pepper to taste
- ½ c dry white wine or water as substitute
- ½ tsp Dijon mustard
- Freshly ground black pepper to taste
Instructions
Prepare the spice rub:
- Combine the fennel seeds, peppercorns, thyme, rosemary, garlic, and salt in a spice grinder. Process until finely ground into a paste. Alternatively, use a mortar and pestle. Stir in olive oil until the mixture reaches a smooth consistency.
Marinate the pork:
- Rub the prepared spice paste evenly over the entire surface of the pork shoulder. If the roast is tied, untie it to coat the interior before retying. Wrap tightly in plastic wrap and refrigerate overnight, or up to 48 hours, allowing the flavors to penetrate deeply.
Prepare the apples and onions:
- Peel, halve, and core the apples. Slice each half into four wedges. Peel and halve the onion from tip to root, then slice each half into thin wedges. In a bowl, toss the apples and onions with olive oil, salt, and pepper until evenly coated.
Roast at high temperature:
- Preheat the oven to 450°F (232°C). Arrange the apples and onions in the bottom of a roasting pan or Dutch oven, creating a bed for the pork. Place the marinated pork shoulder on top. Roast uncovered for 30 minutes to achieve a golden crust.
Slow roast to tenderness:
- Reduce the oven temperature to 325°F (163°C). Add the wine to the pan and cover tightly with a lid or foil. Continue roasting for 2½–3 hours, or until the pork is fall-apart tender and easily pierced with a fork.
Prepare the apple gravy:
- Transfer the pork shoulder to a serving platter and cover with foil to keep warm. Place the apples and onions in a blender, add ½ cup of water and Dijon mustard, and blend until smooth. Adjust the texture by adding water as needed. Pass through a fine mesh sieve for a refined consistency. Season with salt and pepper to taste.
Serve:
- Slice or shred the pork into portions and serve with the warm apple gravy spooned over the top. Garnish as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
