Slow-Roasted Honey Garlic Pork Shoulder

Ingredients

• 4 lb pork shoulder (Or pork butt; source gives a range of 4–5 lb.)
• 0.5 cup honey
• 6 garlic (Cloves, minced.)
• 0.25 cup soy sauce
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika (The source gives 1 tsp for smoked paprika and garlic powder together; individual split is unspecified.)
• garlic powder (Listed together with smoked paprika as “1 tsp smoked paprika & garlic powder”; individual amount unspecified.)
• 1 tsp onion powder
• salt (To taste; season generously.)
• black pepper (Freshly cracked, to taste; season generously.)

Steps

1. 1

   Preheat the oven to 325°F (165°C). Score the pork shoulder’s top fat cap in a diamond pattern.

2. 2

   Season the pork all over generously with salt, freshly cracked black pepper, smoked paprika, garlic powder, and onion powder.

3. 3

   In a bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, brown sugar, and Dijon mustard to make the glaze.

4. 4

   Place the seasoned pork in a roasting pan or deep baking dish. Pour half of the honey-garlic glaze over the top.

5. 5

   Cover the pan tightly with foil and roast for 3 to 3½ hours.

6. 6

   Remove the foil and brush the remaining glaze all over the roast. Increase the oven temperature to 400°F (200°C).

7. 7

   Bake uncovered for another 20–30 minutes, spooning pan juices over the top, until the exterior is deeply caramelized and crispy.

8. 8

   Rest the roast for 15 minutes. Shred or slice it, spoon the pan juices over the top, and serve warm.

Notes

The source does not specify whether the 1 tsp measurement applies to each of smoked paprika and garlic powder or to their combined amount, so the individual quantities are unclear.

Nutrition per serving

• main
• dinner
• pork
• slow-roasted
• oven-baked
• gluten-containing
• comfort food