Brown Sugar Garlic Butter Pork Roast
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
2 hrs 15 mins
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Total Time
2 hrs 25 mins
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Servings
6 - 8 people
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Calories
770 kcal
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Course
Main Course
Brown Sugar Garlic Butter Pork Roast
Description
This recipe for Brown Sugar Garlic Butter Pork Roast features pork shoulder chunks coated in a sauce of melted butter, brown sugar, cider vinegar, garlic, and seasoning. Baking at a low temperature allows the pork to become tender while the sauce reduces to a syrupy glaze that clings to the meat’s surface. The balance of sweetness and acidity from the sugar and vinegar enhances the pork's natural richness.
The cooking process involves covering the pork during the initial bake to retain moisture, followed by uncovered roasting to caramelize the sauce and brown the meat. Serving the roast with its pan juices adds moisture and flavor. The dish works well as a hearty centerpiece for gatherings or a filling dinner.
Variations include using pork scotch fillet for a less tough cut, with adjusted cooking times, or adapting the recipe for slow cooker use by reducing liquid and finishing with oven caramelization. Cutting the meat into chunks maximizes flavorful caramelized surfaces.
Ingredients
- 1.75 - 2kg / 3.5 - 4lb pork shoulder cut into 8 equal pieces (Note 1, or butt
- 1 tsp salt
- 1 tsp black pepper
Sauce:
- 100 g / 7 tbsp butter unsalted
- 1/2 cup / 80g brown sugar , loosely packed
- 1/4 cup / 65 ml cider vinegar (white wine or red wine vinegar also fine)
- 4 garlic minced, cloves
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 160C/320F (standard) or 140C/290F (fan).
- Place Sauce ingredients in a saucepan over medium heat. Once better has melted, stir to combine then leave for 1 - 2 minutes until sugar is melted. Remove from heat.
- Sprinkle pork pieces all over with salt and pepper.
- Line pan with foil then parchment / baking paper, place pork in pan.
- Pour Sauce all over pork. Cover with foil. Bake for 1 hour 15 minutes.
- Remove from oven, remove foil. Turn pork. Return to oven uncovered for 20 minutes.
- Remove from oven. Turn pork, spoon pan juices over. Return to oven for 20 - 30 minutes or until pork is golden and sauce has reduced to a thin syrup (thickens more when it cools).
- Stand for 5 minutes, then turn pork to coat in sauce. Serve pork with syrupy pan sauce. Pictured in post with this Everyday Cabbage Salad.
Notes
- Use skinless, boneless pork shoulder or butt cut into large chunks for better caramelization.
- Pork scotch fillet can substitute shoulder with shorter cooking times due to tenderness differences.
- Slow cooker method: cook pork with sauce on low 6 hours, then reduce liquid in skillet and roast to caramelize.
- Cutting pork to increase surface area enhances browning and flavor depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 770 kcal
% Daily Value*
| Calories | 770cal | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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