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Honey Glazed Slow-Roasted Pork Shoulder

This one pan dinner is simple and the honey glaze is the perfect complement to the pork.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Calories 646 kcal

Ingredients

  • 1 cup plus 2 Tbsp. soy sauce , divided
  • ¼ cup granulated sugar
  • 3 garlic cloves minced or grated
  • ¼ cup scallions chopped
  • 2 –3 pounds pork shoulder boneless , skin-on
  • 1 bunch asparagus , ends trimmed
  • 6 Yukon potatoes , diced
  • 2 Tbsp . olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup packed dark brown sugar
  • ½ cup honey

Instructions

  1. Preheat the oven to 275ºF.

  2. In a large bowl, mix one cup of the soy sauce with the sugar, garlic, and scallions until combined.
  3. Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat, allowing for the marinade to be absorbed better.
  4. Place the pork in the marinade covering evenly and allow it to marinate for at least one hour.
  5. Toss the vegetables with the oil, salt, and pepper.

  6. On a baking sheet place the diced potatoes to the left. Place the marinated pork on a baking sheet. Arange the diced potatoes around the pork and place in preheated oven. Bake one to one and a half hours or until pork temp reads 150ºF.

  7. Add the asparagus around the potatoes and continue cooking until pork temperature is 160ºF.
  8. Raise the heat of the oven to 500ºF.
  9. In a small bowl mix the brown sugar, honey, and remaining soy sauce until smooth.

  10. Spoon the honey glaze over the top of the pork, making sure to coat well covering the pork entirely.

  11. Bake for 20 minutes until sugar is dark brown and caramelized, crisp, and golden brown.

  12. Slice the pork into ½-inch slices, and plate with the roasted vegetables, spooning the reserved pan juices on top of the pork.

  13. Serve and enjoy!