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Brown Sugar Garlic Butter Pork Roast

Recipe video above. Ultra tender pork with an insane caramelised crust and a buttery sweet-savoury sauce. The pairing of the sweet with the savoury is incredible in this pork roast!

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 25 mins
Servings: 6 - 8 people
Calories: 770 kcal
Course: Main Course

Ingredients

  • 1.75 - 2kg / 3.5 - 4lb pork shoulder / butt , cut into 8 equal pieces (Note 1)
  • 1 tsp each salt and pepper
Sauce:
  • 100 g / 7 tbsp unsalted butter
  • 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 cloves , minced
  • 1/4 tsp each salt and pepper

Instructions

    Cup of Yum
  1. Preheat oven to 160C/320F (standard) or 140C/290F (fan).
  2. 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.
  3. Sprinkle pork pieces all over with salt and pepper.
  4. Line pan with foil then parchment / baking paper, place pork in pan.
  5. Pour Sauce all over pork. Cover with foil. Bake for 1 hour 15 minutes.
  6. Remove from oven, remove foil. Turn pork. Return to oven uncovered for 20 minutes.
  7. 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).
  8. 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

  • Skinless, boneless pork shoulder / pork butt / Boston butt. I like cutting it into large chunks to maximise caramelised surface area. You could cut it in half horizontally or vertically to make 2 long strips. In which case, increase the covered cook time by 20 minutes.
  • This recipe also works brilliantly with pork scotch fillet (aka pork neck / collar butt), as pictured in post. Use one large piece then cut it in half (for higher surface to flesh caramelisation ratio, this is how it comes out) or cut into pieces per recipe. Either way, reduce cook time by 15 to 20 minutes - because this cut of pork is not as tough as shoulder so doesn't require as long for slow cooking. Scotch fillet is a brilliant cut for this recipe (photo here).
  • Slow Cooker directions (by popular demand!) - I haven't tried this but based on other slow cooker pork roast recipes I've done, here is how I would do it: Make Sauce per recipe and pour over Pork in slow cooker. Cook on low for 6 hours. Remove pork, then pour all liquid into a large skillet (there will be tons of liquid). Simmer rapidly on high and reduce to about 1 1/2 cups. Then pour over pork in a baking pan and roast for 20 - 30 minutes at 180C/350F until caramelised (baste / turn once or twice). The other option is to reduce liquid in the skillet then put the pork pieces in the skillet, turning to coat in the syrupy sauce.
  • Nutrition per serving, assuming 8 servings, assuming all the sauce is consumed. Worth every single calorie... ?

Nutrition Information

Calories 770cal (39%)

Nutrition Facts

Serving: 6- 8 people

Amount Per Serving

Calories 770

% Daily Value*

Calories 770cal 39%

* Percent Daily Values are based on a 2,000 calorie diet.