Brown Sugar Garlic Butter Pork Roast
Prep
10m
Cook
2h 15m
Total
2h 25m
This Brown Sugar Garlic Butter Pork Roast is a juicy and flavorful dish that is perfect for dinner. The pork is seasoned with salt and pepper, then cooked in a luscious sauce made from butter, brown sugar, vinegar, and garlic. It's a crowd-pleasing recipe that's easy to make and oh-so-delicious.
Ingredients
6 servingsSauce
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 708kcal 35%
-
Fat 42g 64%
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Saturated Fat 16g 80%
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Carbohydrates 16g 5%
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Fiber 0g 0%
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Sugar 15g 30%
-
Protein 62g 124%
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Cholesterol 214mg 71%
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Sodium 1,084mg 45%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Skinless, boneless pork shoulder / pork butt / Boston butt. I like cutting it into large chunks to maximise caramelised surface area. You could cut it in half horizontally or vertically to make 2 long strips. In which case, increase the covered cook time by 20 minutes.
This recipe also works brilliantly with pork scotch fillet (aka pork neck / collar butt), as pictured in post. Use one large piece then cut it in half (for higher surface to flesh caramelisation ratio, this is how it comes out) or cut into pieces per recipe. Either way, reduce cook time by 15 to 20 minutes - because this cut of pork is not as tough as shoulder so doesn't require as long for slow cooking. Scotch fillet is a brilliant cut for this recipe (photo here).
2. Slow Cooker directions (by popular demand!) - I haven't tried this but based on other slow cooker pork roast recipes I've done, here is how I would do it: Make Sauce per recipe and pour over Pork in slow cooker. Cook on low for 6 hours. Remove pork, then pour all liquid into a large skillet (there will be tons of liquid). Simmer rapidly on high and reduce to about 1 1/2 cups. Then pour over pork in a baking pan and roast for 20 - 30 minutes at 180C/350F until caramelised (baste / turn once or twice). The other option is to reduce liquid in the skillet then put the pork pieces in the skillet, turning to coat in the syrupy sauce.
3. Nutrition per serving, assuming 8 servings, assuming all the sauce is consumed. Worth every single calorie... ?
This recipe also works brilliantly with pork scotch fillet (aka pork neck / collar butt), as pictured in post. Use one large piece then cut it in half (for higher surface to flesh caramelisation ratio, this is how it comes out) or cut into pieces per recipe. Either way, reduce cook time by 15 to 20 minutes - because this cut of pork is not as tough as shoulder so doesn't require as long for slow cooking. Scotch fillet is a brilliant cut for this recipe (photo here).
2. Slow Cooker directions (by popular demand!) - I haven't tried this but based on other slow cooker pork roast recipes I've done, here is how I would do it: Make Sauce per recipe and pour over Pork in slow cooker. Cook on low for 6 hours. Remove pork, then pour all liquid into a large skillet (there will be tons of liquid). Simmer rapidly on high and reduce to about 1 1/2 cups. Then pour over pork in a baking pan and roast for 20 - 30 minutes at 180C/350F until caramelised (baste / turn once or twice). The other option is to reduce liquid in the skillet then put the pork pieces in the skillet, turning to coat in the syrupy sauce.
3. Nutrition per serving, assuming 8 servings, assuming all the sauce is consumed. Worth every single calorie... ?
Comments
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