How to Make a Delicious Honey Glaze for Pork Butt Roasts, Pork Shoulder Roasts and Tenderloins

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup has a lower glycemic index, while corn syrup is more budget-friendly.

pork butt roast

🥗Healthier: pork loin

💰Cheaper: pork shoulder

Pork loin is leaner, while pork shoulder is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar provides a lower glycemic index, while white sugar is more economical.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

White vinegar is a healthier option, while lemon juice is often less expensive.

Preheat the oven to 300°F (150°C).

In a bowl, mix honey, soy sauce, minced garlic, grated ginger, brown sugar, apple cider vinegar, black pepper, salt, onion powder, mustard powder, and cayenne pepper to create the glaze.

Rub the pork butt roast with olive oil and season with salt and black pepper.

Place the pork in a roasting pan and pour half of the glaze over the meat, ensuring it is well coated.

Cover the roasting pan with foil and roast in the preheated oven for 3 hours, until tender.

Remove the foil and brush the remaining glaze over the pork.

Increase the oven temperature to 375°F (190°C) and roast for an additional 30-45 minutes, basting occasionally, until caramelized and golden brown.

Check the internal temperature; it should reach at least 190°F (88°C) for optimal tenderness.

Remove the roast from the oven and let it rest for 15-20 minutes, tented with foil.

Slice and serve with pan juices, garnished with fresh thyme.

Cooking Techniques

Spice Level: