- 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
Directions
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.
Tip
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Nutrition Facts
- 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
