This Caramelized Crust Pork Roast Bake features a tender, juicy pork shoulder coated in a rich garlic-brown sugar glaze that caramelizes beautifully in the oven. Slow-roasted until fall-apart tender with a sweet and savory crust, it’s an impressive yet easy dinner that’s perfect for Sundays, holidays, or family gatherings.
Ingredients
Servings: 8
For the Pork Roast
- 4–5 lb boneless pork shoulder (Boston butt)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
For the Caramelized Glaze
- ½ cup brown sugar
- ¼ cup honey
- ¼ cup low-sodium soy sauce
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 6 cloves garlic, minced
- 1 tsp Worcestershire sauce
- ½ tsp crushed red pepper flakes (optional)
For Basting
- ½ cup chicken broth
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish or roasting pan.
- Pat the pork roast dry with paper towels. Rub with olive oil, then season evenly with salt, pepper, smoked paprika, onion powder, and garlic powder.
- In a bowl, whisk together the brown sugar, honey, soy sauce, Dijon mustard, apple cider vinegar, garlic, Worcestershire sauce, and red pepper flakes.
- Pour half of the glaze over the pork, reserving the remaining half for basting.
- Pour the chicken broth around the roast and cover the pan tightly with foil.
- Roast for 3½–4 hours, basting every hour with the reserved glaze, until the pork is fork-tender.
- Remove the foil, increase the oven temperature to 425°F (220°C), and roast for an additional 15–20 minutes, brushing with the pan juices until the outside becomes dark, sticky, and beautifully caramelized.
- Let the roast rest for 15 minutes before slicing or shredding.
Serving Suggestions
- Serve with creamy mashed potatoes and roasted vegetables.
- Pile the shredded pork onto toasted sandwich buns with coleslaw.
- Pair with baked beans, cornbread, or mac and cheese for a Southern-style meal.
