Honey Glazed Pork Shoulder

Pork shoulder is a forgiving roast that rewards patience. This version pulls off two layers of flavor: a savory dry rub goes on first to season the meat deep, then a glaze of honey, ground ginger, and powdered horseradish gets brushed onto the scored fat cap for the last stretch of the roast.

The diamond scoring is the move worth highlighting. Cutting through the fat in a crosshatch pattern lets the honey glaze sink in instead of running off, and it gives the surface more area to caramelize as the sugar in the honey browns. Don’t cut all the way into the meat. Just the fat layer, about a quarter inch deep.

The horseradish in the glaze is what saves this from being sticky-sweet. It brings sharp heat that balances the honey and ginger. You don’t taste it as horseradish in the finished roast. You taste it as backbone.

Pro Tips

• Use an instant-read thermometer. Pull the roast at 145°F (63°C) for tender pink slices, or higher if you want it well done. The recipe times alone aren’t reliable for a 5-pound shoulder; verify by temperature.
• Tent loosely with foil and rest 15 minutes before slicing. Juices need time to redistribute through the muscle fibers.
• Pour the glaze on slowly so it coats the scored fat evenly without pooling in one spot.
• If the glaze browns too fast, tent the top of the roast with foil for the last 10 minutes.

Variations

• Swap honey for maple syrup for a deeper, more autumnal glaze.
• Add a tablespoon of Dijon mustard to the glaze for tang.
• Use fresh grated ginger and horseradish for a brighter, sharper version of the glaze.