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Recipe
Port Glazed Pork Roast Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1444g | |
| Calories 2257 | |
| Calories from Fat 891 | 39% |
| Total Fat 98.78g | 123% |
| Saturated Fat 34.17g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 927mg | 309% |
| Sodium 3392mg | 141% |
| Potassium 4791mg | 137% |
| Total Carbs 53.95g | 14% |
| Dietary Fiber 0.0g | 0% |
| Sugars 53.36g | 36% |
| Protein 270.53g | 433% |
Ingredients Convert Measures
- 5 pound shoulder pork roast (Boston Butt) bone in
- 1 teaspoon salt and pepper
- 1/2 c. Port wine
- 1/4 c. brown sugar
Directions
- Heat oven to 325 degrees. Sprinkle the pork roast generously with salt and pepper and put it, fatty side up, in a roasting pan. Roast 1 hour and 45 min. Meanwhile, combine the Port and brown sugar in a small saucepan. Bring to a boil over medium heat. Cook till thickened and reduced to 1/3 c. (about 5 min).
- Brush pork with glaze. Roast the meat an hour longer, basting it occasionally with the pan juices and glaze. Remove the roast from the oven and let stand 15 min before carving. 10 servings.
- NOTE: Use this simple Port and brown sugar glaze over other meats, too. It's wonderful for ham, ribs, chicken, duck or possibly Cornish hens.
