Honey Herb Pork Roast

Why This Honey Herb Pork Roast Works

In the oven, the pork shoulder cooks low and slow under the foil, so it has time to soften instead of drying out. The honey, mustard, oil, and herbs coat the outside and stick to the meat, so as it heats up, that coating starts to thicken and cling. Under the foil, steam from the chicken broth and lemon stays trapped around the pork. That moist air keeps the inside juicy while the tough parts of the shoulder slowly relax and become tender.

After a couple of hours, the meat is already soft, so taking off the foil lets the outside change. The honey on the surface starts to brown and firm up, and the edges of the roast dry just enough to form a crust while the inside stays moist. During the rest at the end, the hot juices settle back into the pork instead of running out on the cutting board, so the slices stay tender and not stringy.

Mistakes To Avoid

Letting the pork roast at a higher temperature to “speed it up” often makes the outside tough while the inside stays tight and chewy instead of shredding or slicing softly. The honey on the surface can darken too fast, so by the time the center is tender, the crust is nearly burnt and bitter.

Skipping the foil for the first part of cooking leaves the pork exposed to dry oven air for too long. The liquid in the pan evaporates faster, the meat loses moisture instead of slowly steaming, and the roast comes out dry and stringy instead of juicy.

Pouring the chicken broth over the top of the pork instead of into the bottom of the pan washes off most of the honey herb coating. The surface never builds a good sticky crust, and the meat tastes plain on the outside while the liquid in the pan turns thin and weak.

Slicing the roast right out of the oven without resting lets the hot juices run straight onto the cutting board. The slices end up looking dry and dull, even though the meat was actually cooked to a good point.