Slow Roasted Pork Shoulder with Five Spice Glaze

This recipe is a real hit whenever I make it at home, and recently field tested by my boss, who was looking for a long cooked, easy recipe to make for some houseguests. You can vary the flavouring by changing what you put in the glaze, I quite often will do it with barbecue flavours, using chili powder and barbecue sauce, a more European profile with garlic, lemon, honey and herbs, or whatever tickles your fancy. The important part is the cooking process, and a balance of sweet and either salty or sour in the marinade.

Day 1:

5-7 lb (2.5-3 kg) boneless pork butt roast


1/4 cup soy sauce
1/4 cup honey or maple syrup
2 tbsp mustard (french or Dijon)
2 tbsp vegetable oil
1 tsp chopped garlic
1 tsp chopped or grated ginger
freshly ground pepper
1 tsp five spice powder (or 1 tsp cinnamon and a pinch of cloves)

Whisk all ingredients together and rub into pork well
Place in a large resealable plastic bag and marinate overnight in the refrigerator

Day 2:
Preheat oven to 425 F

Remove pork from bag and place into a roasting pan lined with parchment
Baste with any remaining marinade
Roast for 45 minutes, until nicely coloured on top
Remove from oven and reduce heat to 350 F

Cover TIGHTLY with a double layer of aluminum foil, shiny side down. Make sure there are no holes, as it is important to trap all of the natural juices and steam inside

Place covered pork back in the oven and cook for another 2 1/2 hours
Remove from oven and let rest for 1/2 hour, covered
Slice and serve (it should be fork-tender and almost falling apart)