@momma.cooking: Rosemary Garlic Honey-Glazed Pork Roast Ingredients 1. Boneless Pork Shoulder Roast – 4 lb 2. Olive Oil – 2 tbsp 3. Unsalted Butter – 3 tbsp 4. Garlic – 8 cloves, minced 5. Fresh Rosemary – 3 tbsp, chopped 6. Fresh Thyme – 2 tbsp, chopped 7. Honey – ¼ cup 8. Dijon Mustard – 2 tbsp 9. Brown Sugar – 2 tbsp 10. Apple Cider Vinegar – 1 tbsp 11. Smoked Paprika – 1 tsp 12. Garlic Powder – 1 tsp 13. Onion Powder – 1 tsp 14. Kosher Salt – 2 tsp 15. Black Pepper – 1½ tsp 16. Chicken Broth – 1 cup Recipe 1. Remove the pork roast from the refrigerator and let it stand at room temperature for 30 minutes, then pat the entire surface dry with paper towels. 2. Using a sharp knife, score the top of the pork in diagonal lines about ½ inch apart, then cut across the lines in the opposite direction to create a deep diamond pattern without cutting into the center of the roast. 3. Combine the olive oil, minced garlic, chopped rosemary, chopped thyme, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl to make a fragrant herb seasoning paste. 4. Rub the seasoning mixture thoroughly over the entire pork roast, pressing it into every scored section so the garlic and herbs penetrate the surface. 5. Whisk the honey, Dijon mustard, brown sugar, and apple cider vinegar together in a separate bowl until smooth and glossy, creating the sweet-tangy glaze. 6. Place the seasoned pork in a roasting pan and pour the chicken broth around the bottom of the roast, keeping the scored top above the liquid. 7. Cover the pan tightly with aluminum foil and roast at 325°F for approximately 2 hours, allowing the pork to cook slowly and become tender while absorbing the aromatic broth. 8. Remove the foil and carefully baste the pork with the juices collected in the pan, then generously brush the honey-mustard glaze over the entire scored surface. 9. Return the uncovered pork to the oven and roast for another 60 to 90 minutes, brushing it with more glaze and pan juices every 20 minutes as the exterior develops a rich caramelized crust. 10. Melt the butter and brush it over the pork during the final 15 minutes of roasting, allowing the butter to combine with the glaze and create a deeply browned, glossy finish. 11. Continue roasting until the thickest portion reaches at least 195°F for a tender, pull-apart pork shoulder, while making sure the exterior does not burn; loosely cover it with foil if it becomes too dark. 12. Remove the roast from the oven and let it rest uncovered for 10 minutes, then loosely tent it with foil and rest for another 15 minutes so the juices redistribute throughout the meat. 13. Transfer the pork to a cutting board, slice it into thick portions across the grain, and spoon the buttery garlic-herb pan juices over the slices. 14. Garnish the finished roast with fresh rosemary and thyme and serve hot with roasted potatoes, carrots, green beans, or crusty bread alongside the caramelized pan juices. Follow for more delicious recipes and amazing food ideas!

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Wednesday 02 September 2026 06:13:37 GMT