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
Scale
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.