Serves 10
510 min
Sweet and Savory Overnight Roast Pork
Recipe GLPRefaa42bc7d2c28
A tender, slow-roasted pork butt rubbed with a delicate blend of maple syrup, brown sugar, Dijon mustard, fresh thyme, garlic, and chipotle. This low-and-slow roasting method over 8 hours develops a deeply caramelized crust while keeping the interior moist and succulent. Perfect for feeding a crowd, this gluten-free, dairy-free main course balances sweet and smoky flavors.
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Ingredients
4-pound boneless pork butt
3 pinches Kosher salt
2 tablespoons Maple syrup
¼ cup Light brown sugar
1 tablespoon Dijon mustard
1½ teaspoons Fresh thyme leaves, chopped
3 large cloves Garlic cloves, finely chopped
⅛ teaspoon Ground chipotle
3 pinches Freshly ground black pepper
Directions
Remove the pork butt from refrigeration 30 minutes before roasting to allow it to come to room temperature. Pat the meat dry with paper towels.
In a small bowl, combine the maple syrup, brown sugar, Dijon mustard, chopped thyme, finely minced garlic, ground chipotle, kosher salt, and freshly ground black pepper to create a paste.
Rub the entire surface of the pork butt generously with the paste, paying special attention to cover the top and sides where the meat is exposed.
Place the pork butt fat-side up on a roasting rack in a large roasting pan.
Preheat your oven to 250°F. Once preheated, place the pork butt in the oven and roast uncovered for 8 hours.
After 8 hours of roasting, the pork should reach an internal temperature of 145°F when measured with a meat thermometer in the thickest part of the meat.
Remove the pork from the oven and allow it to rest for 15 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the pork into thick slices or pull apart with forks, depending on your preference. Serve hot, spooning any pan drippings over the meat.
