Ingredients:
– 3-4 lbs pork shoulder or pork loin
– 1/2 cup honey
– 1/4 cup soy sauce
– 1/4 cup Dijon mustard
– 1/4 cup apple cider vinegar
– 4 cloves garlic, minced
– 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
– 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
– Salt and black pepper to taste
– 1 medium onion, quartered
– 2 cups carrots, cut into chunks
– 2 cups potatoes, cut into cubes
– Cooking oil for searing
Instructions:
1. Prepare the Marinade: In a mixing bowl, whisk together honey, soy sauce, Dijon mustard, apple cider vinegar, minced garlic, rosemary, thyme, salt, and pepper until well combined.
2. Marinate the Pork: Place the pork shoulder or loin in a large zip-top bag or a shallow dish. Pour the marinade over the pork, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
3. Preheat the Oven: Preheat your oven to 325°F (160°C).
4. Sear the Pork: In a large oven-safe skillet or Dutch oven, heat a tablespoon of cooking oil over medium-high heat. Remove the pork from the marinade (reserve the marinade) and sear it for 3-4 minutes on each side until golden brown.
5. Add Vegetables: Once seared, remove the pork and place the quartered onions, carrots, and potatoes in the skillet. Stir them around for about 2 minutes, then place the pork back on top of the vegetables.
6. Bake the Roast: Pour the reserved marinade over the pork and vegetables. Cover the skillet or Dutch oven tightly with a lid or aluminum foil and transfer it to the preheated oven. Bake for about 2.5 to 3 hours, or until the pork is tender and easily pulls apart with a fork.
7. Rest Before Serving: Remove the pork roast from the oven and let it rest for about 15 minutes before slicing. This allows the juices to redistribute for a moister roast.
8. Serve: Slice the pork and serve it alongside the roasted vegetables, drizzling some of the cooking juices over the top for added flavor.
Prep Time: 15 minutes | Total Time: 3 hours 30 minutes | Servings: 6-8 servings
