Ingredients
- For the pork:
- 5-6 lbs Villari Prime Bone-In Pork Butt
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp garlic powder
- 1 tsp onion powder
- For the glaze:
- 1/2 cup honey
- 1/4 cup orange juice
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 2 tbsp soy sauce
- 1/2 tsp ground cloves
- 1/2 tsp cinnamon
- Zest of 1 orange
- For the garnish:
- Fresh rosemary sprigs
- Pomegranate seeds
Directions
- Preheat and Prepare: Preheat your oven to 325°F (165°C). Pat the pork butt dry with paper towels and place it in a large roasting pan.
- Season the Pork: Mix the salt, pepper, smoked paprika, cinnamon, nutmeg, garlic powder, and onion powder. Rub the pork with olive oil and evenly coat it with the spice mixture.
- Roast the Pork: Cover the pork with aluminum foil and roast in the preheated oven for 3-4 hours, or until the internal temperature reaches about 160°F (70°C).
- Prepare the Glaze: While the pork is roasting, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring frequently, until the mixture thickens slightly (about 5-7 minutes). Remove from heat and set aside.
- Glaze and Finish: Remove the foil from the pork and increase the oven temperature to 400°F (200°C). Brush the glaze generously over the pork and roast uncovered for an additional 30-40 minutes, basting every 10-15 minutes, until the pork is deeply caramelized and the internal temperature reaches 195°F (90°C) for shredding or 180°F (82°C) for slicing.
- Rest and Serve: Remove the pork from the oven and let it rest for 15-20 minutes before slicing or shredding. Garnish with fresh rosemary and pomegranate seeds for a festive touch.
