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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.

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