Servings
Font
Back
5.0 from 27 votes

Slow Roasted Honey Soy Pork

Tender and full of Asian flavor, the oven does the magic with this Slow Roasted Honey Soy Pork after your 10 minutes of hands-on time. Serve it in tacos, wraps, sandwiches, rice bowls...

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings: 12
Calories: 263 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For the pork:
  • 3 ½-4 pounds boneless pork butt see notes in post
For the sauce:
  • 6 medium garlic cloves minced
  • 3 tablespoons finely grated fresh ginger
  • ½ teaspoon crushed red pepper flakes plus more to taste
  • ¾ cup low-sodium soy sauce
  • ¾ cup honey
  • ¼ cup rice vinegar
  • 1 tablespoon toasted sesame oil
For finishing:
  • finely grated zest from one lime
  • 2 tablespoons fresh lime juice
  • Lime Wedges for garnish
  • sesame seeds for garnish
  • fresh cilantro and/or basil leaves for garnish

Instructions

    Cup of Yum
  1. Heat the oven to 300˚F. degrees. Remove any large areas of fat from the pork and discard. Cut the roast into two halves.
  2. 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.
  3. 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.
  4. 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.
  5. 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,
  6. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 6-8 minutes.
  7. 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.
  8. 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

  • See Café Tips above in the post for more detailed instructions and tips.
  • Adapted from New York Times Cooking

Nutrition Information

Calories 263kcal (13%) Carbohydrates 20g (7%) Protein 26g (52%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 79mg (26%) Sodium 619mg (26%) Potassium 501mg (14%) Fiber 1g (4%) Sugar 18g (36%) Vitamin C 1mg (1%) Calcium 25mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 263

% 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.