BROWN SUGAR GARLIC BUTTER PORK ROAST
F&L Market has whole pork Boston butt for $1.49/lb. Use it to make this melt-in-your-mouth roasted pork.
- 3.5 – 4lb pork shoulder / butt, cut into 8 equal pieces
- 1 tsp each salt and pepper
- 1/2 cup / 80g brown sugar, loosely packed
- 1/4 cup / 65 ml cider vinegar (white wine or red wine vinegar also fine)
- 4 garlic cloves, minced
- 1/4 tsp each salt and pepper
- 7 TBS unsalted butter
- Preheat oven to 320F (standard) or 140C/290F (fan).
- Place Sauce ingredients in a saucepan over medium heat. Once better has melted, stir to combine then leave for 1 – 2 minutes until sugar is melted. Remove from heat.
- Sprinkle pork pieces all over with salt and pepper.
- Line pan with foil then paper, place pork in pan.
- Pour Sauce all over pork. Cover with foil. Bake for 1 hour 15 minutes.
- Remove from oven, remove foil. Turn pork. Return to oven uncovered for 20 minutes.
- Remove from oven. Turn pork, spoon pan juices over. Return to oven for 20 – 30 minutes or until pork is golden and sauce has reduced to a thin syrup (thickens more when it cools).
- Stand for 5 minutes, then turn pork to coat in sauce. Serve pork with syrupy pan sauce.
1. Skinless, boneless pork shoulder / pork butt / Boston butt. I like cutting it into large chunks to maximise caramelised surface area. You could cut it in half horizontally or vertically to make 2 long strips. In which case, increase the covered cook time by 20 minutes.
2. Slow Cooker directions (By popular demand!) – I haven’t tried this but based on other slow cooker pork roast recipes I’ve done, here is how I would do it: Make sauce per recipe and pour over pork in slow cooker. Cook on low for 6 hours. Remove pork, then pour all liquid into a large skillet (there will be tons of liquid). Simmer rapidly on high and reduce to about 1 1/2 cups. Then pour over pork in a baking pan and roast for 20 – 30 minutes at 180C/350F until caramelized (baste / turn once or twice). The other option is to reduce liquid in the skillet then put the pork pieces in the skillet, turning to coat in the syrupy sauce.