Roasted Pork with Maple-Orange Glaze

Tie the pork butt to keep it uniform.

Make a brine by combining pure maple syrup, water, smashed ginger, fresh sage, fresh rosemary, star anise, cloves of garlic, chili flakes, sugar, salt, and fresh orange juice in a pot.

Bring the brine to a boil, then cool it down.

Add the pork to the cooled brine and let it sit for four hours, preferably overnight in the refrigerator.

Remove the pork from the brine and place it on a rack.

Season the pork with salt and pepper, being cautious with salt due to the brine.

Preheat the oven to 325 degrees Fahrenheit.

Cook the pork until it reaches an internal temperature of 155 degrees Fahrenheit.

Make the maple-orange glaze by combining pure maple syrup, orange zest, sugar, cider vinegar, chili flakes, and chicken stock in a non-reactive pot.

Cook the glaze until it reaches a caramel stage, then pour it into a bowl for easier management.

Spoon some of the glaze over the pork and return it to the oven for another 25-30 minutes to reach the internal temperature of 155 degrees Fahrenheit.

Remove the pork from the oven and let it rest for 15-20 minutes.

Remove the strings from the pork before slicing.

Serve the sliced pork over soft parmesan polenta and drizzle with additional glaze.

Equipment Needed

Spice Level:

Dietary

Allergens