Sticky Honey Garlic Glazed Pork Roast
This sticky honey garlic glazed pork roast is a showstopper dinner that combines tender, succulent meat with a rich, glossy glaze that caramelizes beautifully in the oven. The combination of honey, soy sauce, and balsamic vinegar creates a deeply flavorful coating that keeps the pork moist while developing an irresistible sticky finish. Perfect for special occasions or when you want to impress your family with restaurant-quality results at home.
Ingredients
- 2 kg pork shoulder or butt roast
- 6 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup chicken or beef broth
- 2 tablespoons cornstarch mixed with 3 tablespoons water
Instructions
- Preheat oven to 160°C. Pat the pork roast dry and season all over with salt, pepper, thyme, and paprika.
- Heat olive oil in a large roasting pan over medium-high heat. Sear the pork on all sides until golden brown, about 3 minutes per side. Remove and set aside.
- In the same pan, add minced garlic and cook for 1 minute until fragrant.
- Whisk together honey, soy sauce, and balsamic vinegar. Pour over the garlic and stir well.
- Return the pork to the pan, coating it with the glaze. Add broth around the meat.
- Cover with foil and roast for 3 to 4 hours, basting with the glaze every 45 minutes, until the meat is tender and reaches 63°C internal temperature.
- Remove the roast and tent with foil. Strain the pan juices into a saucepan and bring to a simmer.
- Stir in the cornstarch slurry and cook for 2 minutes until the glaze thickens and becomes sticky.
- Slice the pork and pour the glaze over top before serving.
Practical Tips
Tip 1: Searing matters – Don’t skip the initial searing step. This creates a golden crust that locks in moisture and adds depth to the final dish.
Tip 2: Baste regularly – Basting every 45 minutes ensures the glaze builds up gradually and the meat stays incredibly moist throughout the long cooking time.
Tip 3: Extra sticky finish – For maximum caramelization, brush the finished glaze over the sliced pork just before serving to create a beautiful, glossy coating.
Storage
Store leftover pork roast in an airtight container in the refrigerator for up to 4 days. The glaze will continue to thicken as it cools. Reheat gently in a 160°C oven, covered with foil, for about 20 minutes. You can also freeze the sliced pork with the glaze for up to 3 months.
Common Questions
Can I use a different cut of pork? Yes, pork loin works well, but it may require less cooking time. Check the internal temperature frequently to avoid overcooking, as loin is leaner and dries out more easily than shoulder.
What should I serve with this roast? Roasted vegetables like carrots and potatoes work beautifully, as do steamed greens or a fresh salad to balance the rich, sticky glaze.
How do I know when the pork is done? Use a meat thermometer to check that the internal temperature reaches 63°C. The meat should be very tender and easily shred with a fork.