Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Brown Sugar Garlic Butter Roast Pork Recipe
Sluggish roast pork that’s caramelised on the surface, extremely tender on the within, with syrupy sweet-savoury-buttery juices. You may completely make this utilizing an entire roast, however utilizing giant items means extra floor space = extra golden sticky caramelised goodness!
This is a perfect recipe for pork neck / collar butt – also called pork scotch roast. Good pork lower for each quick and sluggish cooking!
Sluggish roast pork recipe
As I used to be considering what to say about this recipe, a sense of deja vu swept over me. I freaked out, questioning if I had already printed it….
After which it instantly dawned on me. This recipe is nearly just like the baked non-Asian model of Vietnamese Coconut Caramelised Pork!
The identical sweet-savoury flavour with unbelievable caramelised surfaces, however this doesn’t have the Vietnamese flavours.
Additionally, this Roast Pork can be a bit extra fingers off as a result of it’s roasted, relatively than cooked on the range. No stirring, simply pop it within the oven and set the timer.
“This roast pork is sluggish roasted so the flesh turns into tender and the surface is caramelised. Through the use of smaller items, we preserve the roasting time beneath 2 hours!”
Finest pork for caramelised pork roast
Extremely tender insides and golden caramelised outsides requires a sluggish cooking lower of pork and for this one, I take advantage of pork shoulder aka pork butt.
It additionally works brilliantly with pork scotch roast aka pork neck / collar butt. It’s a superb pork lower broadly accessible in Australia that’s suited to each quick and sluggish cooking. I throw pork scotch fillet steaks on the barbie, and I sluggish prepare dinner it for issues like this pork roast and Chinese language BBQ Pork (Char Siu). Right here’s a photograph of this Brown Sugar Garlic Butter Pork Roast made with scotch fillet roast lower in half lengthwise (see observe 1 of recipe)
That brown sugar braising sauce!
4 substances – brown sugar, butter, vinegar (to stability out the candy) and garlic, plus salt & pepper. Simmer to dissolve the sugar, then pour it everywhere in the pork.
Pop it within the oven and out comes this:
THIS being probably the most unbelievable deeply golden, caramelised crust enclosed round juicy, tender pork, sitting in a buttery syrup that you simply wish to drown the pork in.
Candy? Sure. Should you don’t like sweet-savoury meals, this recipe isn’t for you.
And it must be paired with the appropriate protein. Candy works brilliantly with pork. However this recipe would in all probability be too candy for chicken. For beef, I believe it could want a kick of one thing else to work with the robust beefy flavours, maybe hit of cracked pepper.
I’m rambling. I’ll cease. Recipe time! – Johnsat x
PS Pictured within the prime photograph with this On a regular basis Cabbage Salad peeking out of the nook. Further recipe for at present, goes nice with this pork!!
Extra pork roast recipes to strive!
-
Pork Carnitas – Mexican Sluggish Cooker Pulled Pork
-
Roast Pork with Crispy Crackling
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Char Siu – Chinese language BBQ Pork
-
Sluggish Cooker Honey Garlic Pork Loin
-
Cuban Mojo Roast Pork (from the Chef Film!)
WATCH HOW TO MAKE IT
Ingredients
- 1.75 – 2kg / 3.5 – 4lb pork shoulder / butt , cut into 8 equal pieces (Note 1)
- 1 tsp each salt and pepper
- 100 g / 7 tbsp unsalted butter
- 1/2 cup / 80g brown sugar , loosely packed
- 1/4 cup / 65 ml cider vinegar (white wine or red wine vinegar also fine)
- 4 garlic cloves , minced
- 1/4 tsp each salt and pepper
Instructions
- Preheat oven to 160C/320F (standard) or 140C/290F (fan).
- Place Sauce ingredients in a saucepan over medium heat. Once better has melted, stir to combine then leave for 1 – 2 minutes until sugar is melted. Remove from heat.
- Sprinkle pork pieces all over with salt and pepper.
- Line pan with foil then parchment / baking paper, place pork in pan.
- Pour Sauce all over pork. Cover with foil. Bake for 1 hour 15 minutes.
- Remove from oven, remove foil. Turn pork. Return to oven uncovered for 20 minutes.
- Remove from oven. Turn pork, spoon pan juices over. Return to oven for 20 – 30 minutes or until pork is golden and sauce has reduced to a thin syrup (thickens more when it cools).
- Stand for 5 minutes, then turn pork to coat in sauce. Serve pork with syrupy pan sauce. Pictured in post with this Everyday Cabbage Salad.
Notes
1. Skinless, boneless pork shoulder / pork butt / Boston butt. I like cutting it into large chunks to maximise caramelised surface area. You could cut it in half horizontally or vertically to make 2 long strips. In which case, increase the covered cook time by 20 minutes.
This recipe also works brilliantly with pork scotch fillet (aka pork neck / collar butt), as pictured in post. Use one large piece then cut it in half (for higher surface to flesh caramelisation ratio, this is how it comes out) or cut into pieces per recipe. Either way, reduce cook time by 15 to 20 minutes – because this cut of pork is not as tough as shoulder so doesn’t require as long for slow cooking. Scotch fillet is a brilliant cut for this recipe (photo here).
2. Slow Cooker directions (by popular demand!) – I haven’t tried this but based on other slow cooker pork roast recipes I’ve done, here is how I would do it: Make Sauce per recipe and pour over Pork in slow cooker. Cook on low for 6 hours. Remove pork, then pour all liquid into a large skillet (there will be tons of liquid). Simmer rapidly on high and reduce to about 1 1/2 cups. Then pour over pork in a baking pan and roast for 20 – 30 minutes at 180C/350F until caramelised (baste / turn once or twice). The other option is to reduce liquid in the skillet then put the pork pieces in the skillet, turning to coat in the syrupy sauce.
3. Nutrition per serving, assuming 8 servings, assuming all the sauce is consumed. Worth every single calorie… ?
Did You Make This Recipe?
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