1 boneless pork shoulder (boston butt), about 4 to 5 lbs, butterflied or scored
2 tbsp olive oil
Kosher salt and freshly cracked black pepper
For the Herb & Garlic Paste:
6–8 cloves garlic, minced or crushed
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
1 tbsp fresh sage, finely chopped (optional)
1 tbsp fennel seeds, coarsely crushed
2 tbsp olive oil
1 tsp salt and 1 tsp black pepper
For the Garlic Butter & Honey Glaze:
4 tbsp unsalted butter
3–4 cloves garlic, minced
3–4 tbsp honey
1 tbsp apple cider vinegar or lemon juice
A pinch of red pepper flakes (optional)
Instructions
1. Prep and Season the Pork
Pat the pork shoulder completely dry with paper towels.
If your pork shoulder is rolled or tied, untie it (or butterfly it open) to expose the surface.
In a small bowl, mix together the minced garlic, chopped herbs (rosemary, thyme, sage), crushed fennel seeds, olive oil, salt, and pepper to form a thick paste.
Rub the herb paste evenly all over the inside and surface of the pork.
Roll the pork shoulder back up tightly and tie it securely with kitchen twine at 1-inch intervals to help it hold its shape while cooking.
2. Slow Roast
Preheat your oven to 300°F (150°C).
Place the tied pork roast on a rack inside a roasting pan. Add a splash of water or broth to the bottom of the pan to keep the drippings from burning.
Cover the pan tightly with aluminum foil.
Slow-roast in the oven for about 3.5 to 4 hours, or until the meat is extremely tender and easily pulls apart with a fork (internal temperature should reach around 195°F–205°F / 90°C–96°C).
3. Make the Glaze & Crisp
While the pork is finishing up, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant (do not burn).
Stir in the honey, apple cider vinegar, and red pepper flakes. Let it simmer for 2–3 minutes until slightly thickened. Set aside.
Remove the foil from the roasting pan and increase the oven temperature to 425°F (220°C) (or switch to broiler mode).
Generously brush half of the garlic butter and honey glaze all over the top and sides of the pork roast.
Roast uncovered for 10–15 minutes until the exterior becomes deeply golden brown, caramelized, and sticky. Watch closely so the honey doesn’t burn.
4. Rest and Serve
Remove the pork from the oven and let it rest loosely covered with foil for 15–20 minutes so the juices redistribute.
Snip and remove the kitchen twine, slice or pull the roast, and spoon the delicious pan drippings and remaining glaze over the top.
