Slow Roasted Honey Soy Pork
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
12
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Calories
263 kcal
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Course
Main Course
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Cuisine
Asian
Slow Roasted Honey Soy Pork
Description
The pork is trimmed of excess fat and halved for even cooking. It is coated with a mixture of minced garlic, grated ginger, red pepper flakes, soy sauce, honey, rice vinegar, and toasted sesame oil. After coating, the pork is slow roasted at 300°F, turning periodically to ensure even cooking and sauce coverage.
The result is tender, juicy meat that shreds easily. The method delivers a rich glaze from the honey-soy sauce that penetrates the pork. The dish is finished with fresh lime zest, juice, sesame seeds, and cilantro or basil, adding brightness and fresh herbal notes.
This pork can be served as a centerpiece dish or used in sandwiches or bowls. Leftover sauce fat is skimmed for a cleaner presentation. The recipe benefits from careful temperature control and periodic turning to maintain tenderness.
Ingredients
For the pork:
- 3 ½-4 pounds pork butt see notes in post, boneless
For the sauce:
- 6 garlic minced, medium cloves
- 3 tablespoons ginger finely grated fresh
- ½ teaspoon red pepper flakes plus more to taste, crushed
- ¾ cup soy sauce low-sodium
- ¾ cup honey
- ¼ cup rice vinegar
- 1 tablespoon sesame oil toasted
For finishing:
- lime finely grated zest from one
- 2 tablespoons lime juice fresh
- lime wedges for garnish
- sesame seeds for garnish
- cilantro for garnish, or basil leaves, fresh
Instructions
- Heat the oven to 300˚F. degrees. Remove any large areas of fat from the pork and discard. Cut the roast into two halves.
- Combine all sauce ingredients in a large Dutch oven that has a lid. Stir well to combine. Taste, and if you’d like more heat, add another ½ teaspoon of crushed red pepper flakes.
- Add the two pieces of pork to the pan. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top. Cover, transfer to the oven and roast for 2½- 3 hours. Turn the meat to the opposite side after one hour. Repeat, turning after the second hour.
- Check the meat after 2½ hours. It should shred easily with a fork. If it’s not super tender, return to the oven for another 15-30 minutes.
- Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Use a ladle or large serving spoon to skim off (and discard) the excess fat on the surface of the cooking liquid remaining in the Dutch oven,
- Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 6-8 minutes.
- While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime zest and juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine.
- Serve over rice or noodles. Top with sesame seeds, fresh herbs, lime wedges and quick pickled red onions and cucumbers (see Café Tips above in the post on how to make quick pickled red onions and cucumbers). Pass the remaining sauce at the table, You can also use this pork in sandwiches, wraps, quesadillas, tacos, lettuce cups and on pizza.
Notes
- Trim large fat areas from the pork for a balanced final texture.
- Turn the pork every hour during roasting for even cooking and glazing.
- Skim excess fat from the cooking liquid before serving for better sauce consistency.
- Use fresh lime zest and juice at the end to brighten and complement the glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 79mg | 26% |
| Sodium | 619mg | 26% |
| Potassium | 501mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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