---
author: "America's Test Kitchen"
source: https://www.americastestkitchen.com/recipes/14250-honey-glazed-pork-shoulder
video: https://www.youtube.com/watch?v=NKOy9_bYeh0
hero: https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low/SFS_HoneyGlazedPorkShoulder_037_rge23g
tags: [pork]
---

# Honey-Glazed Pork Shoulder

## 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 (7 lb)[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.