The Story of a Sunday Roast
My grandson Sam calls this my “magic meat.” I laugh every time. The magic is just patience and a little salt. Years ago, my own grandma taught me to rub pork with salt and sugar. She said it makes the meat happy and ready for the oven. I still do it her way.
This recipe asks you to do that a day ahead. It feels strange to put food away for so long. But trust me. That time lets the flavors sink deep into every bite. Why does this matter? It turns a simple roast into something special. It shows that good food isn’t always fast food.
Your Secret Prep Work
First, you make friends with the pork. Mix your salt and brown sugar. Now, take a knife. Gently cut little squares into the fat on top. Don’t cut the meat below. Think of drawing a tic-tac-toe board. Rub your salt mix all over, especially into those little cuts.
Wrap it up tight in plastic. Let it sleep in your fridge overnight. The next day, you’ll see the magic start. The sugar and salt have worked together. Fun fact: This step is called “dry-brining.” It makes the roast juicy and seasoned all the way through. Do you usually prepare meals a day in advance, or do you cook on the spot?
The Long, Slow Cook
Now, the oven does the work. We cook it low and slow. First covered, then uncovered. Your house will start to smell amazing. Like a warm, savory hug. Don’t peek too much! Let the heat do its thing for hours.
You wait until a thermometer says 180 degrees. Then comes the fun part. The glaze! Honey, soy sauce, a little vinegar and spice. You brush it on. The roast goes back in to get sticky and shiny. This last step makes it beautiful. Why does this matter? The slow cook makes the meat tender. The glaze makes it taste like a holiday.
The Flavor of the Glaze
Oh, that glaze. Sweet honey meets salty soy. The red pepper flakes give it a tiny kick. Just enough to make your tongue happy. The five-spice powder is my favorite touch. It smells like anise and warm cinnamon.
I always make a little extra glaze. We brush some on after cooking. We drizzle the rest on the sliced meat at the table. It’s so good. What’s your favorite sweet-and-salty food combination? Mine will always be this one.
The Final Rest & Slice
Here is the hardest part. When the roast comes out, you must let it rest. A whole hour! I know, it’s tough. But this lets all the juices settle back into the meat. If you cut it right away, all the good juice runs out onto the board.
After it rests, you find the bone. It should pull out nice and clean. Then, slice it thick. The meat should be so tender. It will almost fall apart. Share it with people you love. Tell me, what’s a meal that always brings your family together to the table?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| kosher salt | 3 tablespoons | |
| packed light brown sugar | 3 tablespoons | |
| bone-in pork butt roast with fat cap | 1 (6- to 7-pound) | |
| honey | ½ cup | |
| soy sauce | 1½ tablespoons | |
| red wine vinegar | 2 teaspoons | |
| red pepper flakes | ¾ teaspoon | |
| five-spice powder | ¼ teaspoon |
Instructions
Step 1: Mix your salt and brown sugar in a bowl. Now, take your pork roast. Carefully cut little squares into the fat on top. Don’t cut the meat underneath. Rub that salty-sugar mix all over the roast, especially in the cuts. Wrap it up tight in plastic wrap. Let it sleep in the fridge for a whole day. This makes the flavor go deep. (A sharp knife makes this step much safer!)
Step 2: Heat your oven to 325 degrees. Put a wire rack on a foil-lined baking sheet. Unwrap your roast and place it on the rack. Cover the whole pan tightly with foil. Let it cook, cozy and steamy, for two hours. Then, take the foil off. Let it cook until a thermometer says 180 degrees. This takes a few more hours. Patience makes perfect pork!
Step 3: While it cooks, make the magic glaze. Stir honey, soy sauce, vinegar, pepper flakes, and five-spice together. When the roast hits 180 degrees, brush it with some glaze. Put it back in the oven. Cook until it’s super tender, about 190 degrees. The meat should practically fall apart. Let it rest for a full hour on a cutting board. Why do we let meat rest? Share below!
Step 4: Time to carve! Find the big T-shaped bone. Use a small knife to cut around it. You can pull it out with a towel. Brush the meat with more of that shiny glaze. Finally, slice it thick with a serrated knife. Drizzle the very last bit of glaze over the top. I still laugh at how everyone gathers in the kitchen now. Doesn’t that smell amazing?
Creative Twists
This recipe is wonderful as-is. But playing with food is fun! Here are three simple twists. Use orange juice instead of vinegar in the glaze. It adds a sunny, bright flavor. Add a tablespoon of apple butter to the salt rub. It makes the crust even sweeter. Throw some apple slices in the pan for the last hour. They cook in the pork juices. Which one would you try first? Comment below!
Serving & Pairing Ideas
This roast is the star of the table. I love it with buttery mashed potatoes. The glaze is a perfect gravy. A simple salad with apples cuts the richness. For a drink, a cold hard apple cider is lovely. For the kids, I make sparkling cider with a cinnamon stick. It feels so festive. Which would you choose tonight?
Keeping Your Holiday Pork Shoulder Happy
This roast makes wonderful leftovers. Let it cool completely first. Store slices in a sealed container in the fridge for four days. The meat freezes beautifully for three months. Wrap slices tightly in plastic, then foil. Thaw in the fridge overnight.
Reheating is key. Never use the microwave. It makes the meat tough. Warm slices in a covered pan with a splash of broth. Use your oven at 300 degrees for bigger portions. This keeps it juicy.
I once froze a whole batch for my busy son. He said it tasted just like Sunday dinner. That made my heart smile. Batch cooking this roast is a gift to your future self. It turns a busy weeknight into a special meal. Have you ever tried storing it this way? Share below!
Three Little Hiccups and How to Fix Them
First, the salt rub might seem like too much. Trust the recipe. It draws out moisture for a tender roast. I remember my first time. I was nervous, but it worked perfectly. This step matters because it seasons the meat deep inside.
Second, the bone can be tricky to remove. Let the roast rest a full hour. The meat will relax. Use a clean towel to hold the hot bone. Pull gently. Getting this right gives you neat, beautiful slices.
Third, the glaze might burn if added too soon. Wait until the last 45 minutes. Brush it on then. This final step creates a sticky, sweet crust. It makes the flavor pop. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this gluten-free? A: Use tamari instead of soy sauce. Then it is gluten-free.
Q: Can I make it ahead? A: Yes! Do the salt rub up to a day early. The roast will be ready for the oven.
Q: I don’t have five-spice powder. A: Use a pinch each of cinnamon and ground cloves. It will still taste lovely.
Q: Can I make a smaller roast? A: You can. Just reduce the cook time. Check the temperature early.
Q: Any optional tips? A: Save the pan drippings. Skim the fat. You have a tasty gravy base. Which tip will you try first?
*Fun fact: A pork “butt” actually comes from the shoulder of the pig. Old-time butchers stored cuts in barrels called “butts.”*
From My Kitchen to Yours
I hope this recipe brings warmth to your table. The long cook time fills your home with a wonderful smell. It is a recipe made for sharing stories over. I would love to hear about your cooking adventure.
Tell me about your family’s favorite part. Have you tried this recipe? Please leave a comment below. Your stories are my favorite thing to read.
Happy cooking!
—Elowen Thorn.
Holiday Glazed Pork Shoulder Roast
Description
Honey-Glazed Pork Shoulder
Ingredients
Instructions
- Combine salt and sugar in bowl. Using sharp knife, cut 1-inch crosshatch pattern about ¼ inch deep in fat cap of roast, being careful not to cut into meat. Place roast on 2 large sheets of plastic wrap and rub salt mixture over entire roast and into slits. Wrap roast tightly with plastic. Place on large plate and refrigerate for 12 to 24 hours.
- Adjust oven rack to lowest position and heat oven to 325 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in prepared sheet. Unwrap roast and place on rack. Cover sheet tightly with foil. Transfer to oven and cook for 2 hours. Remove foil and continue to cook until meat registers 180 degrees in several places, 2½ to 3½ hours longer.
- Combine honey, soy sauce, vinegar, pepper flakes, and five-spice powder in bowl. Remove roast from oven. Brush top and sides of roast with ¼ cup honey mixture (set aside remainder). Return roast to oven and continue to cook until meat registers 190 degrees and fork slips easily in and out of meat, 30 to 45 minutes longer. Transfer roast to carving board and let rest for 1 hour.
- Using boning or paring knife, cut around inverted T-shaped bone until it can be pulled free and removed from roast (use clean dish towel to grasp bone if necessary). Brush pork with 2 tablespoons reserved honey mixture. Using serrated knife, slice roast ½ inch thick. Drizzle with remaining honey mixture and serve.
Notes
- Nutritional information is an estimate based on a 6.5lb roast yielding 10 servings. Calories calculated using standard values for pork shoulder, honey, brown sugar, and soy sauce.