Ingredients

The following ingredients have 8 Servings
  • 5 pound pork shoulder
  • 8 tablespoon butter (unsalted)
  • ½ cup brown sugar (packed)
  • 6 cloves garlic (minced)
  • ¼ cup balsamic vinegar
  • ¼ cup soy sauce
  • ¼ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 2 tablespoon olive oil

Instruction

  • Preheat your oven to 425 F degrees.
  • Make the sauce: Melt the butter in a saucepan. Add the garlic and cook for 30 seconds until the garlic is aromatic. Add the brown sugar and cook until the sugar has melted. Add the balsamic vinegar, soy sauce and bring to a boil; remove from heat.
  • Sear pork: Cut the pork shoulder in 6 equal pieces. Season each piece with salt and pepper. Add 1 tbsp of olive oil to a large Dutch oven and heat it over medium-high heat. Add 3 pieces of the pork at a time and sear on both sides for about 3 minutes per side. Transfer to a plate and repeat with remaining olive oil and pork pieces.
  • Roast: Once all the pieces have been seared add all the pork to the Dutch oven. Pour the sauce over the pork. Cover the pot with a lid or foil and cook for 1 hour. Remove the foil and spoon some of the pan juices over the pork. Turn the heat down to 375 F degrees. Return the pork to the oven and cook for another 30 minutes.
  • Shred and serve: Let the pork rest for 10 minutes then transfer it to a baking sheet and shred it with a couple forks. Skim some of the fat from the leftover sauce and pour over the pulled pork.