Brown Sugar Garlic Butter Roast Pork
Slow-roasted pork shoulder coated in a buttery brown sugar, garlic and cider vinegar sauce, then baked until golden and syrupy.
By Cookin' Kitchen
- Total: 2 hours 25 minutes
- Servings: 6 servings
Recipe
Brown Sugar Garlic Butter Roast Pork
Slow-roasted pork shoulder coated in a buttery brown sugar, garlic and cider vinegar sauce, then baked until golden and syrupy.
Cookin' · https://cookin.club/recipes/brown-sugar-garlic-butter-roast-pork
- Prep
- 10 minutes
- Cook
- 2 hours 15 minutes
- Total
- 2 hours 25 minutes
- Servings
- 6
Ingredients
For 6 servings
Pork
Sauce
Equipment
- Oven
- Saucepan
- Roasting pan
- Aluminum foil
- Parchment paper
Instructions
Step 1: Preheat the oven to 160°C/320°F (standard) or 140°C/290°F (fan).
Step 2: Put the sauce ingredients in a saucepan over medium heat. Once the butter has melted, stir to combine and leave for 1–2 minutes, until the sugar has melted. Remove from the heat.
Step 3: Sprinkle the pork pieces all over with salt and pepper.
Step 4: Line a roasting pan with foil, then parchment paper. Place the pork in the pan.
Step 5: Pour the sauce all over the pork and cover with foil. Bake for 1 hour 15 minutes.
Step 6: Remove the pan from the oven and take off the foil. Turn the pork, then return it to the oven uncovered for 20 minutes.
Step 7: Remove the pan from the oven. Turn the pork and spoon the pan juices over it. Return it to the oven for 20–30 minutes, or until the pork is golden and the sauce has reduced to a thin syrup. The sauce thickens more as it cools.
Step 8: Let the pork stand for 5 minutes, then turn it to coat in the sauce. Serve with the syrupy pan sauce.
Notes
Skinless, boneless pork shoulder, pork butt or Boston butt works well. Pork scotch fillet, also called pork neck or collar butt, is another option; reduce the cooking time by 15–20 minutes.
For a larger shoulder cut into two long strips instead of eight pieces, increase the covered cooking time by 20 minutes.
Nutrition per serving
- Calories
- 770 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Slow-roast pork shoulder in a buttery sauce of brown sugar, garlic and cider vinegar. Cutting the pork into large pieces gives the sauce more surface area to caramelise, and the finished roast is served with its syrupy pan juices.
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