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Pork Shoulder Roast




Source of Recipe


BBR


Recipe Introduction


Posted by: KathyB_61_Mo******** didn't put any onions in as they usually cook away to nothing. Just up to you. I put salt, pepper, onion powder and garlic powder on the roast and browned it first. I think it seals in the juices better that way.

This roast was half of a 5-6 pounder, and was done 15 min. before the last hour of cooking.



List of Ingredients




Pork Shoulder Roast - about 4 pounds
1/2 cup maple syrup (I just used regular maple flavored pancake syrup)
1/2 cup orange juice
1 package baby carrots ( used diagonaly cut whole ones)
12 small red potatoes ( used 4 russets, quartered)
1 medium onion, cut in wedges
3 Tblsp. cold water
3 Tblsp. cornstarch


Recipe



Heat oven to 325º. Place roast in large roasting pan. Combine maple syrup and orange juice; pour over roast. Cover and roast for 1 1/2 -2 hours or until internal temp reaches 145ºF. Add vegetables and continue roasting until vegetables are tender and meat reaches an internal temp of 160ºF. Remove meat, slice and add to vegetables on serving platter. Keep warm. Reserve juices for glaze.
GLAZE
Combine cold water and cornstarch in small saucepan. Add reserved juices and heat until thickened and bubbly. Drizzle glaze over roast and vegetables. Serve with remaining Maple Glaze.

This glaze is to die for.