- One 4 1/4-pound, boneless pork shoulder roast, tied
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 cup veal demiglace (see Note)
- 1 cup chicken stock or low-sodium broth
- 1 pound baby carrots (about 20), scrubbed
- 1 pound medium turnips (about 5), peeled and cut into 1-inch wedges
- 3/4 pound brussels sprouts, halved through the core
How to make this recipe
- Preheat the oven to 400°. Season the pork all over with salt and pepper. In a large skillet, heat the oil until shimmering. Add the pork roast and cook over moderately high heat, turning, until browned all over, about 12 minutes. Transfer the pork to a 12-by-14-inch roasting pan.
- Pour off all of the fat from the skillet. Add the honey and cook over moderate heat, stirring, until it turns a deep amber, 3 to 5 minutes. Stir in the soy sauce, then add the demiglace and chicken stock and bring to a boil. Pour the liquid over the pork and roast for about 50 minutes, basting every 10 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 120°; add 1/4 cup of stock or water to the roasting pan if the juices evaporate too quickly.
- Scatter the carrots, turnips and brussels sprouts around the pork and roast for about 25 minutes longer, basting occasionally, until the pork is glazed and an instant-read thermometer inserted in the thickest part registers 150°. Transfer the pork roast to a carving board, tent it with foil and let it rest.
- Return the roasting pan to the oven and roast the vegetables for 20 to 25 minutes longer, until tender. Using a slotted spoon, transfer the vegetables to a medium bowl. Pour the pan juices into another smaller bowl or a gravy boat.
- Thinly slice the pork and serve with the pan juices and vegetables.
Veal demiglace, a kind of concentrated stock, is available at Whole Foods and other specialty markets.
This dish is superb when paired with a wine that can bridge a similar gap of rich and sweet with balanced acidity, like many German spätleses that have residual sugar.