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Ingredients
- 5 pound shoulder pork roast (Boston Butt) bone in
- 1 teaspoon salt and pepper
- 1/2 c. Port wine
- 1/4 c. brown sugar
Directions
- Heat oven to 325 degrees. Sprinkle the pork roast generously with salt and pepper and put it, fatty side up, in a roasting pan. Roast 1 hour and 45 min. Meanwhile, combine the Port and brown sugar in a small saucepan. Bring to a boil over medium heat. Cook till thickened and reduced to 1/3 c. (about 5 min).
- Brush pork with glaze. Roast the meat an hour longer, basting it occasionally with the pan juices and glaze. Remove the roast from the oven and let stand 15 min before carving. 10 servings.
- NOTE: Use this simple Port and brown sugar glaze over other meats, too. It's wonderful for ham, ribs, chicken, duck or possibly Cornish hens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 8 servings | |
| Calories 306 | |
| Calories from Fat 111 | 36% |
| Total Fat 12.35g | 15% |
| Saturated Fat 4.27g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 425mg | 18% |
| Potassium 612mg | 17% |
| Total Carbs 8.76g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 7.82g | 5% |
| Protein 33.85g | 54% |
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