Slow Roasted Honey-Glazed Pork

By Scrappin Broad

There’s nothing better than sitting down to a hearty slow cooked honey-glazed pork roast dinner. Serve with asparagus and mashed potatoes. Get ready to serve more because they'll be asking for seconds!

Ingredients

• 1 cup (240-mL) soy sauce, plus 2 tablespoons, divided
• 1/4 cup (50-g) granulated sugar
• 3 tablespoons garlic, chopped
• 1/4 cup (25-g) scallions, chopped
• 2 pounds (910-g) boneless, skin-on pork shoulder
• 1 bunch asparagus, halved
• 6 yukon potatoes, diced
• 2 tablespoons olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 cup (220-g) dark brown sugar
• 1/2 cup (170-g) honey

Preparation

Step 1

In a large bowl, combine 1 cup (240-ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.

Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in. Cut 3/4 of the way through the meat.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

Preheat the oven to 275ºF (140°C).

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 1 to 1 1/2 hours, depending on the weight of the pork.

Raise the heat of the oven to 500ºF (260ºC).

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 20 minutes 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 1/2-inch (2 1/2-cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.

Cook's tips:
I cooked the asparagus separately for 30 minutes at 350°F; was too afraid they would dry out.

I also recommend putting the pork on foil & making it in to a bowl to hold all the juices in.

Enjoy!