Honey Glazed Pork Shoulder
Yield
12 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
pork shoulder
fresh |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
seasoned salt
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
monosodium glutamate
|
*
|
| 2 | tablespoons |
honey
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
horseradish
powdered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
pork shoulder
fresh |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
seasoned salt
|
|
| 0.6 | ml |
garlic powder
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
monosodium glutamate
|
*
|
| 3E+1 | ml |
honey
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
horseradish
powdered |
|
Directions
Thoroughly rub pork shoulder with mixture of salt, seasoned salt, garlic powder, black pepper and M. S. G. Place fat-side up on rack in shallow pan.
Roast at 325℉ (160℃). for 40 minutes.
Remove skin and score fat in diamond pattern.
Pour mixture of honey, ginger and horseradish over scored fat.
Return to oven. Roast for 20 minutes longer until well-glazed.
