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Cherry Balsamic Thyme Pork

This Cherry Balsamic Thyme Pork Shoulder is a slow-roasted, deeply flavorful main dish that combines tender shredded pork with a rich, tangy-sweet sauce. The pork is seasoned, seared, and braised in a blend of cherry preserves, balsamic vinegar, Dijon mustard, garlic, onion, and thyme until it becomes fork-tender.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For the Pork
  • 3-4 lbs Boneless pork shoulder
  • 1½ tsp Kosher salt
  • 2 tbsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika optional but recommended for depth
  • 1 tbsp Olive oil
Cherry Balsamic Thyme Sauce
  • 1½ cups Cherry preserves
  • ½ cup Balsamic vinegar
  • 2 tbsp Dijon mustard
  • 1 Small yellow onion thinly sliced
  • 4-5 Fresh thyme sprigs or 1½ tsp dried
  • 2 Garlic cloves minced
  • ¼ cup Water or chicken broth
  • Pinch of red pepper flakes optional

Equipment

  • Dutch oven or large oven-safe pot with a lid
  • Knife & cutting board
  • Measuring cups & spoons
  • Wooden spoon or spatula
  • Forks for shredding

Method
 

  1. Prep & Preheat
    Preheat oven to 300°F (150°C).
    Pat pork dry and season all over with salt, pepper, garlic powder, and smoked paprika.
  2. Sear the Pork
    Heat olive oil in a Dutch oven over medium-high heat.
    Add pork and sear 3–4 minutes per side until browned.
    Remove pork to a plate.
  3. Build the Sauce
    Add sliced onion to the pot and cook 2 minutes to soften.
    Stir in cherry preserves, balsamic vinegar, Dijon, garlic, water/broth, and red pepper flakes.
    Bring just to a simmer, then return the pork to the pot, nestling it into the sauce.
    Add thyme sprigs on top.
  4. Slow Roast
    Cover and transfer to the oven.
    Roast 3–4 hours, flipping once halfway through, until the pork is fork-tender and beginning to fall apart.
  5. Shred & Finish
    Transfer pork to a cutting board and shred into large chunks.
    Remove thyme sprigs from the pot.
    If the sauce seems thin, simmer it uncovered on the stove for 5–8 minutes to reduce and thicken slightly.
    Return pork to the pot and toss in the sauce until well-coated.