Apricot-Stuffed Pork Shoulder With Soy-Honey Glaze

Name: Apricot-Stuffed Pork Shoulder With Soy-Honey Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 garlic cloves, peeled; 10 dried apricot halves; One 5 1/2-pound boneless pork shoulder roast; Salt and freshly ground black pepper; Crushed red pepper; 3 tablespoons mirin (sweet rice wine) or sweet sherry; 2 tablespoons soy sauce; 2 tablespoons honey; 2 tablespoons Dijon mustard; 2 tablespoons toasted sesame oil

Servings: persons

1
1. Preheat the oven to 275u00b0. In a small saucepan, cover the garlic cloves with water and bring to a boil. Cover and simmer over moderately low heat until the garlic is barely tender, about 10 minutes. Drain.
2
2. Meanwhile, in a bowl, cover the dried apricots with hot water and let stand until softened, about 10 minutes. Drain.
3
3. Open the pork roast, snipping off the strings if necessary, and set it on a work surface, fat side down. Season the inside of the roast with salt, black pepper and crushed red pepper. Arrange the garlic cloves and dried apricots in the center of the roast. Roll up the roast and tie at 1-inch intervals with kitchen string. Season the outside of the roast with salt, black pepper and crushed red pepper and set it in a roasting pan, fat side up. Roast the pork for 3 hours.
4
4. In a small bowl, combine the mirin with the soy sauce, honey, mustard and sesame oil. Brush the pork with half of the glaze and roast for 10 minutes. Brush the pork again with the remaining glaze and roast for about 10 minutes longer, until the pork is nicely lacquered and an instant-read thermometer inserted into the thickest part of the roast registers 165u00b0 to 170u00b0.
5
5. Transfer the pork to a carving board and let rest for 15 minutes. Stir 1/4 cup of water into the pan juices. Pour the juices into a small saucepan and ladle off the fat. Cover the juices and keep hot.
6
6. Discard the string and carve the roast into thick slices. Serve the pork, passing the pan juices at the table.
7
Make Ahead The stuffed and tied roast can be refrigerated overnight. Bring to room temperature before roasting.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 garlic cloves, peeled, 10 dried apricot halves, One 5 1/2-pound boneless pork shoulder roast, Salt and freshly ground black pepper, and more.

Yes, Apricot-Stuffed Pork Shoulder With Soy-Honey Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!