If you are craving a dish that perfectly balances sweet, savory, and buttery flavors with tender, melt-in-your-mouth pork, then you are going to adore this Brown Sugar Garlic Butter Pork Roast Recipe. This recipe transforms humble pork shoulder into a stunning showstopper with its rich brown sugar glaze, infused with fragrant garlic and luscious butter, creating a caramelized crust and a succulent inside that’s simply irresistible. It’s comfort food elevated, made with straightforward ingredients and a little patience that rewards you with a spectacular meal suitable for family dinners or special gatherings.
Ingredients You’ll Need
Each ingredient in the Brown Sugar Garlic Butter Pork Roast Recipe plays a crucial role to build the vibrant flavors and luscious texture you’re after. Simple, pantry-friendly components come together to create a dish with remarkable depth and a stunning golden finish.
- Pork shoulder / butt (1.75 – 2kg / 3.5 – 4lb): Using shoulder cut ensures tender, flavorful meat that stays juicy when roasted.
- Salt and pepper (1 tsp each for pork, 1/4 tsp each for sauce): Essential for seasoning the pork and balancing the sweetness of the sauce.
- Unsalted butter (100 g / 7 tbsp): Adds richness and helps create a silky, glossy pan sauce.
- Brown sugar (1/2 cup / 80g, loosely packed): The star sweetener that caramelizes beautifully, giving the roast its signature glaze.
- Cider vinegar (1/4 cup / 65 ml): Brightens the flavor and cuts through the richness, making the sauce perfectly balanced. White or red wine vinegar work too.
- Garlic cloves (4, minced): Infuses the sauce with aromatic warmth and savory depth, elevating the overall flavor.
How to Make Brown Sugar Garlic Butter Pork Roast Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 160C/320F for a standard oven or 140C/290F if you have a fan-forced one. This moderate temperature will gently roast the pork to tender perfection while allowing the sauce to thicken and coat the meat beautifully.
Step 2: Prepare the Glaze
Place the unsalted butter, brown sugar, minced garlic, cider vinegar, and a pinch of salt and pepper into a saucepan set over medium heat. As soon as the butter melts, stir everything together and continue cooking for about 1 to 2 minutes until the sugar dissolves completely. This will create a smooth, flavorful glaze integral to the Brown Sugar Garlic Butter Pork Roast Recipe.
Step 3: Season the Pork
Generously sprinkle the pork pieces all over with salt and pepper. This simple but necessary step enhances the pork’s natural flavor and ensures the glaze sticks well to the meat.
Step 4: Prepare Your Roasting Pan
Line your roasting pan with foil first and then a layer of parchment or baking paper on top. This helps with easy cleanup and prevents sticking. Arrange the pork pieces evenly in the pan, giving them enough space to roast properly and caramelize beautifully.
Step 5: Pour Over the Sauce and Cover
Drizzle the prepared brown sugar garlic butter glaze all over the pork pieces so every inch is coated in that delicious mixture. Cover the pan tightly with foil to trap in moisture, then transfer to the oven to bake for 1 hour and 15 minutes. This covered cooking time allows the pork to braise gently, soaking up all those flavors.
Step 6: Turn the Pork
After this first round in the oven, carefully remove the foil and turn each piece of pork over. Now, put the roast back in the oven uncovered for 20 minutes to start developing a beautiful golden crust.
Step 7: Finish Roasting and Glaze
Remove the pan again, turn the pork pieces one more time, and spoon the pan juices over them generously. Return the roast to the oven uncovered for a final 20 to 30 minutes. By the end, you’ll notice the sauce has reduced to a thick, syrupy glaze that envelops the pork with an irresistible shimmer and deep flavor.
Step 8: Rest and Serve
Let the pork rest for about 5 minutes out of the oven. Then turn the pieces once more to coat them thoroughly in the luscious pan sauce. This resting step keeps the meat juicy and allows the sauce to settle perfectly—signaling you’re ready to serve and enjoy the fruits of your labor.
How to Serve Brown Sugar Garlic Butter Pork Roast Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled on top add a pop of color and a refreshing note that contrasts nicely with the rich glaze. A light sprinkle of flaky sea salt can heighten the savory flavors and enhance texture, making each bite truly memorable.
Side Dishes
This pork roast pairs wonderfully with simple sides that can soak up the sticky sauce. Think roasted or mashed potatoes, sautéed green beans, or a crisp cabbage salad for a crisp freshness that balances the meal. Steamed seasonal vegetables or creamy polenta also make excellent companions.
Creative Ways to Present
Serve the pork slices fanned out on a rustic wooden board with a bowl of extra pan sauce for dipping. Alternatively, arrange atop a bed of herbed rice or inside soft buns for a pulled-pork style sandwich with a gourmet twist. Garnish with pickled vegetables for bursts of acidity that complement the sweet and buttery notes beautifully.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover pork and pan sauce to an airtight container and store in the refrigerator for up to 3 days. The pork retains its moisture well, making it perfect for next-day meals or quick dinners.
Freezing
Freeze any leftovers in an airtight container or heavy-duty freezer bag for up to 3 months. To preserve the best texture, consider freezing the pork and sauce together so the flavors blend even more after thawing.
Reheating
Reheat gently in a covered pan over low heat or in the oven at 150C/300F until warmed through. Spoon some of the reserved pan sauce over the pork while reheating to keep it moist and succulent.
FAQs
Can I use a different cut of pork?
Yes! While pork shoulder or butt is ideal for its marbling and tenderness, you can try pork loin or even leg cuts. Just keep in mind that leaner cuts might cook faster and could dry out without the same rich fat content.
What if I don’t have cider vinegar?
No worries—white wine vinegar or red wine vinegar work just as well. You want something with acidity to balance the sweetness of the brown sugar, so feel free to substitute accordingly.
Can this recipe be made in a slow cooker?
Absolutely! After browning and seasoning the pork pieces, place everything including the sauce in the slow cooker and cook on low for 6 to 8 hours until tender. Finish with a quick broil in the oven to caramelize the sauce if you want that roasted crust.
How do I make sure the pork stays moist?
Covering the roast for most of the cooking locks in moisture, and the butter in the sauce helps keep the pork juicy. Letting it rest before serving also allows the juices to redistribute inside the meat for that melt-in-your-mouth texture.
Can I double this recipe for a larger crowd?
Yes, this Brown Sugar Garlic Butter Pork Roast Recipe scales up nicely. Just use a bigger roasting pan and maintain the same ratios of ingredients and cooking times, adjusting as necessary based on the size of your oven and pan.
Final Thoughts
This Brown Sugar Garlic Butter Pork Roast Recipe is one of those treasured dishes that turns a simple meal into a celebration. Its perfect blend of sticky sweetness, buttery richness, and garlic warmth brings comfort and joy to the dinner table. I truly hope you take the time to make it soon because every bite is a little hug on a plate that you and your loved ones will thank you for.
Print
Brown Sugar Garlic Butter Pork Roast Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 to 8 servings
- Category: Roasting
- Method: Roasting
- Cuisine: American
Description
This Brown Sugar Garlic Butter Pork Roast is a succulent and flavorful dish featuring tender pork shoulder pieces slow-baked in a rich, sweet, and tangy garlic butter sauce. The combination of brown sugar, cider vinegar, and garlic creates a beautifully caramelized glaze that enhances the meat’s natural flavors. Perfect for cozy dinners and gatherings, this roast serves 6 to 8 people with a luscious syrupy pan sauce to drizzle over each serving.
Ingredients
Pork
- 1.75 – 2 kg (3.5 – 4 lb) pork shoulder / butt, cut into 8 equal pieces
- 1 tsp salt
- 1 tsp pepper
Sauce
- 100 g (7 tbsp) unsalted butter
- 1/2 cup (80 g) brown sugar, loosely packed
- 1/4 cup (65 ml) cider vinegar (white wine or red wine vinegar can also be used)
- 4 garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F) for a standard oven or 140°C (290°F) if using a fan-assisted oven to ensure even and gentle cooking.
- Prepare Sauce: In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, cider vinegar, minced garlic, salt, and pepper. Continue to stir gently for 1 to 2 minutes until the sugar has completely melted and the mixture is well combined. Remove from heat.
- Season Pork: Generously sprinkle each pork piece with 1 teaspoon of salt and 1 teaspoon of pepper, making sure the seasoning covers all sides evenly.
- Arrange Pork: Line a roasting pan with foil, then a layer of parchment or baking paper. Place the seasoned pork pieces evenly in the pan.
- Add Sauce and Cover: Pour the prepared garlic butter and brown sugar sauce over the pork pieces, ensuring they are well coated. Cover the pan tightly with foil to trap moisture and juices during baking.
- First Bake: Bake the covered pork in the preheated oven for 1 hour and 15 minutes, allowing the meat to become tender and absorb the flavors.
- Turn and Uncover: Remove the pan from the oven and carefully take off the foil. Turn each piece of pork to ensure even cooking and coating with the sauce. Return the pork uncovered to the oven and bake for an additional 20 minutes to begin caramelizing the surface.
- Final Bake and Glaze: Remove the pork again, turn the pieces once more, and spoon the syrupy pan juices over them. Bake uncovered for another 20 to 30 minutes until the pork turns golden brown and the sauce reduces into a thick, glossy syrup. Remember, the sauce will thicken further as it cools.
- Rest and Serve: Let the pork rest for 5 minutes outside the oven to lock in juices. Then turn the pork pieces in the pan to coat them generously in the reduced sauce. Serve warm with the syrupy pan sauce spooned over, ideally paired with a fresh salad like Everyday Cabbage Salad.
Notes
- Cutting the pork shoulder into equal pieces ensures even cooking and faster roasting time.
- If you don’t have cider vinegar, white or red wine vinegar are excellent substitutes without altering the flavor profile.
- The sauce will thicken further once removed from the oven, so don’t worry if it looks slightly thin while baking.
- Resting the meat after cooking helps retain moisture and enhances tenderness.
- For a crispier exterior, you can broil the pork for a couple of minutes after the final baking step, watching carefully to avoid burning.
