The original recipe asks for a whole boneless, skin-on pork shoulder but I opted for one that did not have skin so that there was less fat. After scoring the top part of the pork, it was marinated in a mixture of sugar, chopped garlic and green onions for an hour and then slowly roasted with the potatoes and asparagus in the oven at a low temperature. After an hour, the oven temperature was raised, the pork was covered with honey glazed sauce and was then roasted for another 20 minutes. The result was an incredibly delicious dish. The potatoes and asparagus were able to absorb some of the honey glazed sauce thereby making them more tasty. Somehow, the sliced roasted pork reminded me of char siu (Chinese barbeque pork). Even though the two dishes use different marinade, the texture and taste are quite similar. This roasted honey glazed pork was a big hit with my family. I will definitely make it again and next time, I will make sure to double the recipe. Enjoy!
Cooking Tips for Perfect Pork
For the best results, let the pork shoulder come to room temperature before marinating. This helps the flavors penetrate better. Also, using a meat thermometer is a game changer. Aim for an internal temperature of about 190 degrees Fahrenheit for tender, pull-apart pork. If you want extra crispy edges, broil the pork for a few minutes after roasting. Just keep an eye on it to avoid burning. Finally, resting the meat for about 10 to 15 minutes before slicing allows the juices to redistribute, making each bite juicy and flavorful.
Serving Suggestions
This honey glazed pork pairs beautifully with a variety of sides. Try serving it alongside some fluffy rice or creamy mashed potatoes to soak up the delicious sauce. A crisp green salad with a light vinaigrette can add a refreshing contrast to the richness of the pork. For a fun twist, consider making sliders using the sliced pork and some toasted buns. Top with pickled veggies for a crunchy texture. If you have leftovers, chop the pork and toss it into a stir-fry for a quick meal the next day.
Frequently Asked Questions
Can I use a different cut of pork?
You can use pork loin or pork tenderloin if you want a leaner option, but keep in mind that they may cook faster than a shoulder. Just adjust the cooking time accordingly to prevent them from drying out.
What can I substitute for soy sauce?
If you’re looking for a soy sauce alternative, coconut aminos work well for a gluten-free option. You can also use tamari, which is a gluten-free soy sauce, or even liquid aminos.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze the pork for up to three months, just make sure to wrap it tightly to avoid freezer burn.
Can I make this dish ahead of time?
You can prep the pork by marinating it a day in advance, just keep it covered in the fridge. However, it’s best to roast it fresh when you’re ready to serve for the best texture and flavor.
What are some good side dishes to serve with the pork?
The roasted potatoes and asparagus are a great match, but you could also serve it with steamed rice or a fresh salad. A tangy coleslaw could add a nice crunch to balance the sweetness of the pork.
Slow Roasted Honey Glazed Pork
Ingredients
- 1 cup plus 2 tbsp soy sauce divided
- ¼ cup granulated sugar
- 6 cloves garlic chopped
- ¼ cup chopped green onions
- 2 –3 lbs boneless skin-on pork shoulder
- 1 bunch asparagus halved
- 6 Yukon potatoes diced
- 2 tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- 1 cup packed dark brown sugar
- ½ cup honey
Instructions
- Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat.
- In a large bowl, combine one cup of the soy sauce, sugar, garlic, and green onions. Add the pork and toss to coat evenly; marinate for at least one hour.
- Preheat the oven to 275 degree F.
- On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet. Bake one to one and a half hours, depending on the weight of the pork.
- Increase the heat of the oven to 500 degree F.
- In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
- Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. Bake for another 15-20 minutes or until sugar is dark brown and caramelized, and the top of the pork is crispy.
- Remove the vegetables and pork from the tray, making sure to save all the juices.
- Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!
Notes
Nutrition
Leave a Reply