Skip to Content
Prep Time
10 mins
Total Time
4 h
Serves
12

Ingredients

1
boneless, pork shoulder roast (about 4 lb/2 kg)
16
whole cloves
1 cup
reduced sodium chicken broth
250 mL
⅓ cup
honey
75 mL
¼ cup
soy sauce
60 mL
2 tbsp
brown sugar
30 mL
4
cloves garlic, minced

Method

Step 1
Preheat oven to 400ºF (200ºC). Pat pork roast dry with paper towel. Place fat-side up on rack in roasting pan. Stud roast all over with cloves. Pour broth into bottom of roasting pan.
Step 2
In bowl, whisk together honey, soy sauce, brown sugar and garlic. Brush half the glaze over roast.
Step 3
Roast pork in lower-third of oven 20 min., then reduce temperature to 325°F (160°C). Brush roast with remaining glaze. Continue to cook, basting with pan drippings every 20 min. for 3 hr., or until meat thermometer inserted in thickest section registers 160°F (71°C). Tent with foil, if glaze browns too quickly.
Step 4
Remove roast from oven; tent loosely with foil to rest 20 min. Thinly slice to serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 recipe):
Calories:
280
Fat:
12 g
Saturated Fat:
5 g
Carbs:
10 g
Sugar:
9 g
Cholesterol:
100 mg
Protein:
33 g
Sodium:
440 mg