Honey Glazed Pork Shoulder - Perfect with Sauerkraut

A pork shoulder roast (sometimes labeled pork butt) is a great cut of meat in both winter and summer. It's the meat used for the classic pulled BBQ pork recipe, and also goes well with sauerkraut when made in the winter. In the summer I make a pork shoulder with peach sauce, but with the New Year upon us, today I'm making this version which really works well anytime of the year.

I've included directions both with and without the sauerkraut. Where I was raised in Ohio there were many German immigrants and they brought with them a traditional good luck meal, which is served every New Year... roasted pork, with sauerkraut and mashed potatoes. It really is delicious and when served to guests who claim not to like sauerkraut, they always concede that this is in fact very tasty. You can find my 'kraut recipe here. 

The glaze / sauce on this recipe is very tasty and you can use the pork shredded and topped with the sauce in wonton wrappers like you would with shredded Peking duck or moo shu pork (similar taste). This is popular in Hawaii and you'll know why if you try it. So do consider the glaze also as a sauce and use it liberally on the meat however you serve it. It originates from the folks at Cook's Country.  

As a pork shoulder feeds plenty, you'll likely have leftovers that can be used in various ways. I typically first serve it in larger chunks with the sauerkraut and mashed potatoes (as shown above), then shred some for use in wraps (either flour tortillas or the traditional Chinese wraps) and freeze some to use later as BBQ pulled pork. A 6-8 pound bone-in pork shoulder will easily feed 6-8 adults. 

Note: The pork must be seasoned 12-24 hours before cooking, so do plan ahead. 

Ingredients
3 tablespoons salt
3 tablespoons packed light brown sugar
1 (6-8 pound) bone-in pork shoulder roast (Boston butt)

    ideally with full fat cap intact

Sauce
1/2 cup honey
1 1/2 tablespoons soy sauce
2 teaspoons red wine vinegar
3/4 teaspoon red pepper flakes
1/4 teaspoon five-spice powder

Instructions
Combine salt and sugar in bowl. Cut 1-inch crosshatch pattern about 1/4 inch deep in fat cap of roast, being careful not to cut into meat. Place roast on 2 large sheets of plastic wrap and rub salt mixture over entire roast and into slits. Wrap roast tightly with plastic. Place on large rimmed platter, dish or baking sheet and refrigerate for 12 to 24 hours. Note that the juices will exude from the meat so insure your dish will trap these so as not to make a mess in your refrigerator. 

Adjust oven rack to lowest position and heat oven to 325F degrees using the "bake" function (which heats from the bottom without convection fans. Line a large roasting pan or rimmed baking sheet with aluminum foil and set wire rack inside. Spray the rack with non-stick oil. Both the foil and the food release spray will make for easy clean up. 

Unwrap roast and place on rack. Cover tightly with lid or foil. Transfer to oven and cook for 2 hours. Remove lid/foil and continue to cook until meat registers 180F degrees in several places, 2-3 hours longer.

While the pork roasts, add all the sauce ingredients to a bowl and whisk to combine. You will use the sauce for either version below. 

Sauerkraut version: If serving with sauerkraut, follow my recipe here and make it in a deep skillet with or without any meat (such as sausages, ham pieces or bratwurst). Let it simmer on the cooktop until ready for use in the next step. 

When the roast reaches 180F degrees, remove from oven. If using sauerkraut, add it around the roast and return to oven to bake uncovered for 30-45 minutes longer, until meat registers 190F-195F degrees and fork slips easily in and out of meat. If there appears to be too much pork fat in the roasting pan, drain some off before adding the sauerkraut. This is very dependent upon how much fat was in the meat. Do leave some in the pan, as it will add flavor to the sauerkraut. 

No Sauerkraut Version: If making without the sauerkraut, brush top and sides of roast with 1/4 cup sauce mixture and set aside remainder. Return roast to oven and continue to cook until meat registers 190F-195F degrees and fork slips easily in and out of meat, 30 to 45 minutes longer. 

Both versions: Transfer roast to carving board and let rest for 1 hour after roast comes to temperature noted above.

Brush pork with 2 tablespoons reserved honey mixture. Using boning or paring knife, cut around inverted T-shaped bone until it can be pulled free and removed from roast (use clean dish towel to grasp bone if necessary).Cut the roast into inch thick chunks and serve as a main meat course for dinner. Drizzle with honey mixture and serve.