Yield: 10 to 12 servings
Active Time: 15 minutes
Total Time: 4 hours 30 minutes
Ease of Preparation: Easy

Ingredients

Garlic Mustard Paste:
  • 10 cloves garlic
  • 3/4 cup fresh orange juice
  • 1/2 cup whole-grain mustard
  • 2 teaspoons dry mustard powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons crushed red pepper flakes

Roast Pork:
  • 1 bone-out pork shoulder roast (about 5 pounds)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup honey
  • 1/4 cup fresh orange juice

Directions

Preheat the oven to 350 degrees F.

For the garlic-mustard paste: In a food processor or blender, combine the garlic, orange juice, whole-grain mustard, mustard powder, cayenne, Worcestershire and red pepper flakes and process until smooth.

For the roast pork: Season the pork with salt and pepper, place in a roasting pan and smear the garlic paste all over. Cover with aluminum foil and roast until the meat is tender and falling apart, 4 to 5 hours.

Whisk together the honey and orange juice. Increase the oven heat to 475 degrees F. Brush the pork with the orange-honey mixture and continue to cook until caramelized, about 15 minutes more. Remove from the oven and let rest for 15 minutes. Serve with any juices from the pan.

Watch Tanya's Kitchen Table Saturdays at 1:30 p.m. ET/PT, or stream full episodes on the Watch OWN app.

Published 12/18/2020