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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 Recipe | %DV |
|---|---|
| Recipe Size 1562g | |
| Calories 2445 | |
| Calories from Fat 891 | 36% |
| Total Fat 98.78g | 123% |
| Saturated Fat 34.17g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 927mg | 309% |
| Sodium 3403mg | 142% |
| Potassium 4900mg | 140% |
| Total Carbs 70.1g | 19% |
| Dietary Fiber 0.0g | 0% |
| Sugars 62.54g | 42% |
| Protein 270.77g | 433% |
