Honey-Glazed Pork Shoulder

someday America's Test Kitchen Source Watch it .gravy

Ingredients


43 g	kosher salt
42 g	packed light brown sugar
7 lb	pork butt roast (bone-in)
170 g	honey
26 g	soy sauce
10 g	red wine vinegar
2 g	red pepper flakes
1 g	five-spice powder

Directions

Dry Brine

1. Combine 43g kosher salt and 42g packed light brown sugar in a bowl.
2. Using a sharp knife, cut a 1-inch crosshatch pattern about ¼ inch deep into the fat cap of 7lb pork butt roast (bone-in), being careful not to cut into the meat.
3. Place roast on 2 large sheets of plastic wrap.
4. Rub salt mixture over entire roast and into slits.
5. Wrap roast tightly with plastic wrap.
6. Place on a large plate and refrigerate for 12 to 24 hours.

Roast

7. Adjust oven rack to lowest position and preheat oven to 325°F.
8. Line a rimmed baking sheet with aluminum foil and set a wire rack in the prepared sheet.
9. Unwrap roast and place on rack.
10. Cover sheet tightly with foil.
11. Transfer to oven and cook for 2 hours.
12. Remove foil and continue to cook until meat registers 180°F in several places, 2½ to 3½ hours longer.

Glaze

13. Combine 170g honey, 26g soy sauce, 10g red wine vinegar, 2g red pepper flakes, and 1g five-spice powder in a bowl.
14. Remove roast from oven and brush top and sides with ¼ cup of the honey mixture.
15. Set aside remaining glaze.
16. Return roast to oven and continue to cook until meat registers 190°F and a fork slips easily in and out of the meat, 30 to 45 minutes longer.
17. Transfer roast to a carving board and let rest for 1 hour.

Carve & Serve

18. Using a boning or paring knife, cut around the inverted T-shaped bone until it can be pulled free and removed from the roast (use a clean dish towel to grasp the bone if necessary).
19. Brush pork with 2 tablespoons of the reserved honey mixture.
20. Using a serrated knife, slice roast ½ inch thick.
21. Drizzle with remaining honey mixture and serve.

Honey-Glazed Pork Shoulder

by America's Test Kitchen · source^[2] · video^[3]

Ingredients

	43 g	kosher salt
	42 g	packed light brown sugar
	7 lb	pork butt roast (bone-in)
	170 g	honey
	26 g	soy sauce
	10 g	red wine vinegar
	2 g	red pepper flakes
	1 g	five-spice powder

Directions

Dry Brine

1. Combine 43g kosher salt and 42g packed light brown sugar in a bowl.
2. Using a sharp knife, cut a 1-inch crosshatch pattern about ¼ inch deep into the fat cap of 7lb pork butt roast (bone-in), being careful not to cut into the meat.
3. Place roast on 2 large sheets of plastic wrap.
4. Rub salt mixture over entire roast and into slits.
5. Wrap roast tightly with plastic wrap.
6. Place on a large plate and refrigerate for 12 to 24 hours.

Roast

7. Adjust oven rack to lowest position and preheat oven to 325°F.
8. Line a rimmed baking sheet with aluminum foil and set a wire rack in the prepared sheet.
9. Unwrap roast and place on rack.
10. Cover sheet tightly with foil.
11. Transfer to oven and cook for 2 hours.
12. Remove foil and continue to cook until meat registers 180°F in several places, 2½ to 3½ hours longer.

Glaze

13. Combine 170g honey, 26g soy sauce, 10g red wine vinegar, 2g red pepper flakes, and 1g five-spice powder in a bowl.
14. Remove roast from oven and brush top and sides with ¼ cup of the honey mixture.
15. Set aside remaining glaze.
16. Return roast to oven and continue to cook until meat registers 190°F and a fork slips easily in and out of the meat, 30 to 45 minutes longer.
17. Transfer roast to a carving board and let rest for 1 hour.

Carve & Serve

18. Using a boning or paring knife, cut around the inverted T-shaped bone until it can be pulled free and removed from the roast (use a clean dish towel to grasp the bone if necessary).
19. Brush pork with 2 tablespoons of the reserved honey mixture.
20. Using a serrated knife, slice roast ½ inch thick.
21. Drizzle with remaining honey mixture and serve.