Such a tasty way to provide yourself with a few meals! Borrowed from ‘Modern Potluck’, by Kristin Donnelly, I was able to do the prep a couple of days ahead (24+ hours to marinate), which allowed us to have a lazy Sunday, a very tasty dinner, and leftovers for the week – enjoy!
Slow-roasted Lemon-Honey-Soy Pork
1, 8 to 9 lb. bone-in pork butt
1/2 c. EACH freshly squeezed lemon juice AND orange juice
8 cloves of garlic, minced
1 T. kosher salt
2 T. EACH soy sauce AND grapeseed oil
Glaze – 2 T. EACH soy sauce AND honey
Use a sharp knife to score the fat of your pork in a crosshatch pattern, and in a small bowl, whisk together the lemon and orange juices, garlic, salt, soy sauce and oil. I used an XL freezer Ziploc to marinate the pork but if you don’t have a large enough re-sealable heavy bag, then arrange the pork butt in a large non-reactive dish, fat-side up, and pour/rub the marinade on. I put mine in a bag, poured and rubbed the marinade on, and placed it on a large plate (to be safe) in the fridge to marinate. Either way you do it, you want the pork to marinate for 24 to 36 hours, rotating or flipping it over every few hours, and it needs to be covered and refrigerated.
Plan your roasting time so the pork can come to room temperature for an hour or 2 before being put into the oven. When you’re ready to roast, preheat the oven to 300, wipe the marinade and extra garlic bits off of the pork and place it fat side up, into a large pot or roasting pan. Discard the extra marinade.
Roast, uncovered, for about 3 hours, then take it out and use a spoon or a silicone brush to baste it. I removed the pork every 45 minutes to baste it, and you’ll want to continue doing this until the pork is very tender and the internal temperature is about 180 (the temperature will increase to 190-200 after the next steps). When an internal temperature of 180 is reached, turn the oven up to 400, stir together the soy sauce and honey for the glaze, brush on half of it and roast for about 5 minutes, then take it out, repeat with the remaining glaze and roast for another 5 or so minutes until the fat is deeply browned and crispy. Allow the roast to stand for a good half hour before you serve it. You could also put the lid on and leave it for an hour or 2 and it would still be hot enough to easily pull apart and remove the fat etc. prior to serving. We loved ours with a big green salad…and I’m sure the leftovers will just as delightful.