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Ingredientes
- 5 pound shoulder pork roast (Boston Butt), bone in
- Salt & pepper
- 1/2 c. port wine
- 1/4 c. brown sugar
Direcciones
- Heat the oven to 325 degrees. Sprinkle the pork roast generously with salt and pepper; put it, fatty side up, in a roasting pan. Roast 1 hour and 45 min.
- Meanwhile, combine the port and brown sugar in a small saucepan and bring it to a boil over medium heat. Cook till thickened and reduced to 1/3 c., about 5 min. Brush pork with this glaze. Roast the meat an hour longer, basting it occasionally with the pan juices and glaze. Remove the roast from the oven and let it stand 15 min before carving. 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 8 servings | |
| Calories 306 | |
| Calories from Fat 111 | 36% |
| Total Fat 12.35g | 15% |
| Saturated Fat 4.27g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 135mg | 6% |
| Potassium 612mg | 17% |
| Total Carbs 8.76g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 7.82g | 5% |
| Protein 33.85g | 54% |
