© Con Poulos
Active Time
1 HR
Total Time
2 HR 20 MIN
Serves : 6 to 8

Chef Tetsu Yahagi bastes this pork shoulder with a mix of honey, soy sauce and meaty demiglace, forming a glaze that is at once sweet and savory. Plus: More Pork Recipes

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.

Step 5    

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.

Suggested Pairing

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.

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