Sticky Honey Roast Pork Shoulder

Ingredients

• 3 tablespoons Kosher salt (for dry rub)
• 1 tablespoon Black pepper (freshly ground, for dry rub)
• 1 tablespoon Smoked paprika (for dry rub)
• 1 tablespoon Cayenne pepper (for dry rub, adjust for heat preference)
• 4 pounds Pork shoulder roast (bone‑in preferred for flavor)
• 0.5 cup Honey (for glaze)
• 0.5 cup Maple syrup (for glaze, pure grade A)
• 0.5 cup Brown sugar (packed, for glaze)
• 0.25 cup Soy sauce (low‑sodium preferred)
• 1 cup Water (for pan bottom, helps make gravy)
• 4 pieces Jumbo carrots (peeled and sliced into medallions)
• 30 grams All‑purpose flour (for pan gravy (about 1/4 cup))
• 1 cup Red wine (dry, for reduction in gravy)
• 2 tablespoons Unsalted butter (for sautéing carrots)
• 1 teaspoon Honey (extra) (for finishing carrots)

Instructions

1. Make dry rub

   Combine 3 Tbsp kosher salt, 1 Tbsp black pepper, 1 Tbsp smoked paprika, and 1 Tbsp cayenne pepper in a mixing bowl. Stir until evenly mixed.

   Time: PT5M

2. Season the pork

   Pat the 4‑lb pork shoulder dry with paper towels. Rub the dry mixture all over the meat, making sure every side is coated.

   Time: PT2M

3. Sear the pork

   Heat a large skillet over medium‑high heat. Add a thin layer of oil and sear the pork on all sides until a deep golden‑brown crust forms.

   Time: PT5M

4. Prepare honey glaze (mix)

   In a saucepan combine ½ cup honey, ½ cup maple syrup, ½ cup brown sugar, and ¼ cup soy sauce. Stir to blend.

   Time: PT3M

5. Bring glaze to a boil

   Place the saucepan over medium heat and bring the mixture to a rolling boil, then remove from heat.

   Time: PT4M

6. First glaze and add water

   Brush the hot pork with half of the glaze, then pour 1 cup water into the bottom of the roasting pan to catch juices for gravy.

   Time: PT2M

7. Roast – first half

   Transfer the seared pork to the oven‑safe roasting pan and roast uncovered at 325°F for 45 minutes.

   Time: PT45M

   Temperature: 325°F

8. Second glaze

   Remove the roast, brush with another layer of the honey glaze, then return to the oven.

   Time: PT2M

9. Roast – second half

   Continue roasting at 325°F for another 45 minutes, or until the internal temperature reaches 145°F.

   Time: PT45M

   Temperature: 325°F

10. Prepare carrots

    Peel the jumbo carrots and slice into ½‑inch medallions.

    Time: PT5M

11. Parboil carrots

    Bring a pot of salted water to a boil, add the carrot medallions and cook for 4 minutes until just tender.

    Time: PT4M

12. Shock carrots

    Drain carrots and plunge them into a bowl of ice water for 1 minute to stop cooking and lock in color.

    Time: PT1M

13. Reduce red wine

    In a small saucepan, simmer 1 cup red wine over medium heat until reduced by half (about 6 minutes).

    Time: PT6M

14. Make pan gravy

    Strain the pan juices from the roast into a saucepan. Whisk in 30 g flour, cook for 1 minute, then slowly whisk in the reduced wine. Simmer until thickened, about 6 minutes.

    Time: PT6M

15. Sauté carrots

    Melt 2 Tbsp butter in a skillet over medium‑high heat. Add the blanched carrots, sprinkle with a pinch of the dry rub, drizzle 1 tsp honey, and sauté for 3 minutes until lightly caramelized.

    Time: PT3M

16. Rest the roast

    Transfer the roast to a cutting board, tent loosely with foil, and let rest for 30 minutes. This redistributes juices.

    Time: PT30M

17. Final glaze and carve

    Brush the rested roast with any remaining glaze, slice against the grain, and serve with the butter‑honey carrots and pan gravy.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g