Sweet Glazed Pork

I don’t like work or losing too much time out of my day. But I do like this pork, so I think it’s worth being chained to the house for a few hours.

Besides, while this recipe is time consuming and the original recipe from Buzzfeed included some questionable wording, it’s actually fairly simple to make.

Sweet-Glazed Pork

Serves: 4 to 8

Prep Time: 1 hour 30 minutes

Bake Time: 1 hour 50 minutes


This pork tastes as good as it looks, and those shriveled up asparagus stalks in the background are almost candied.

1 cup plus 2 tablespoons soy sauce, divided
¼ cup granulated sugar
3 tablespoons chopped garlic
¼ cup chopped scallions
2–3 pounds boneless, skin-on pork shoulder
1 bunch asparagus
4 to 6 Yukon potatoes, diced
2 tablespoons olive oil
Kosher salt*
1 cup packed dark brown sugar
½ cup honey


Preheat the oven to 275 F.

In a large bowl, combine one cup of the soy sauce with the granulated sugar, garlic and scallions, stirring until mixed.

Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

On a baking dish, place the asparagus halves to the right and diced potatoes to the left.** Toss both the asparagus and potatoes with the oil, salt and pepper. Place the marinated pork in the middle of the baking dish. Bake one to one and a half hours, depending on the weight of the pork.

Raise the heat of the oven to 500 F.

In a small bowl, combine the brown sugar, honey and remaining soy sauce, stirring until smooth.

Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. Bake for 20 minutes until sugar is dark brown and caramelized and the top of the pork is crispy.

Remove the vegetables and pork from the tray, making sure to save all the juices.

Slice the pork into half-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!


*I used regular salt, but we’ve already established that I’m lazy.

**I wondered why the right and left placement mattered enough to write into the recipe. Out of curiosity, I switched the ingredients. Everything still turned out fine.


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