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Pork Roast (Easter Roast)

  • 1 (5-6 pound) Bone in pork shoulder

  • 1 tablespoon Kosher salt
  • 1 teaspoon Ground pepper
  • 4 tablespoons Unsalted butter
  • 4 Garlic cloves, thinly sliced
  • 1 medium Onion, thinly sliced
  • 1/4 teaspoon Fennel seeds, slightly toasted and crushed
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Ground pepper
  • 3/4 cup Domino® Light Brown Sugar
  • 1/2 cup Apple cider vinegar
  • 1 cup Water

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Prep Time : 15 minutes / Cook Time : 6 hours / Yields: 8 – 10 servings

Step by Step Instructions:

Step 1

Preheat oven to 300°F. Sprinkle pork with 1 tablespoon of salt and 1 teaspoon of pepper. Place the pork in a large roasting pan, fat side up.

Step 2

In a medium saucepan, over medium-low heat, melt the butter. Add garlic, onion, fennel seeds, 1/2-teaspoon salt, and 1/4-teaspoon ground pepper. Stir, until onion is translucent. Add sugar, vinegar, and water. Cook until the sugar dissolves completely.

Step 3

Add the sugar-vinegar mixture to the bottom of the roasting pan. Cover the roasting pan with aluminum foil and place in the oven. Roast for 5 hours, basting with the sugar-vinegar mixture every 30 minutes. After 5 hours, remove the aluminum foil and increase the oven temperature to 350°F, roast for one more hour. Remove the roasting pan from the oven; baste with sugar-vinegar mixture. Allow the meat to rest for 25 minutes before carving.

Step 4

Serve with roasted carrots, onions, and fennel. Garnish with fresh tarragon.

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