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Tender and full of Asian flavor, the oven does the magic with this Slow Roasted Honey Soy Pork after your 10 minutes of hands-on time. Serve it in tacos, wraps, sandwiches, rice bowls...
This Slow Roasted Honey Soy Pork is perfect for those days that you need a super easy, super delicious dinner. And I love that there are so many ways to use it. I often make the rice bowls that are pictured below (cucumber salad, pickled red onions, lime wedges, sesame seeds and lots of fresh herbs) but there are a myriad of other ways to use the tender succulent pork.
Super versatile!
It's fabulous served on brioche buns and paired with a fresh slaw or salad for an easy lunch or casual dinner. We also love this Slow Roasted Honey Soy Pork in tacos, lettuce wraps, quesadillas, and on pizza. Sometimes I spread out the shredded, glazed pork on a sheet pan and pop it under the broiler for a few minutes for Asian-style carnitas, delish!
The recipe is beyond easy and produces amazingly delicious results with no browning or searing of the pork. You do need to make it on a morning or afternoon when you're hanging around the house though, as the pork needs to be flipped once or twice while braising in the oven. You could also make it on the weekend for quick and easy weeknight meals.
So simple!
How does it work? Simply preheat the oven to 300˚F. Combine honey, soy sauce, rice vinegar, fresh lime juice, finely minced ginger, garlic, sesame oil and red pepper flakes in a large Dutch oven. Whisk everything together, then add a 3½-4-pound pork shoulder (butt) roast. Flip the roast to coat it with the flavorful sauce, cover the pot then let the oven do its wonderful magic.
Within an hour your kitchen will be permeated with the most fabulous aroma but (spoiler alert) you might want to close your windows so the neighbors aren't lined up outside your door, waiting for dinner to be served.
Once the pork is fork-tender, it's ready to be removed from the fragrant sauce and shredded with a fork. The leftover sauce is simmered on the stovetop until thick and syrupy, then reunited with the pork for a succulent Asian glazed delight.
Great for entertaining!
This is a great entree to serve for a family get-together or for entertaining friends as it can be made ahead without any last-minute fuss. The double bonus is that you get to enjoy your guests instead of being busy in the kitchen.
A fun and delicious idea: set up a buffet with homemade flour tortillas (keep them soft and tender in a tortilla warmer) and bowls with shredded carrots, sliced cucumbers, pickled red onions, diced avocado, lime wedges and sesame seeds. Let everyone serve themselves and create their own Asian tacos.
What's the difference between pork shoulder and pork butt?
Buying pork for a dish like this can be confusing. This recipe calls for a pork butt but, in a pinch, a pork shoulder can also be used. What's the difference?
According to Cook's Illustrated, pork butt and pork shoulder both come from the shoulder muscle of the pig. The difference?
- Pork butt is also sometimes called Boston Butt. Pork shoulder is sometimes also referred to as picnic shoulder or picnic roast.
- Pork butt is generally well marbled with fat whereas pork shoulder tends to be less marbled.
- Pork butt has a uniform rectangular shape, Pork shoulder has a tapered triangular shape.
- Pork butt is often sold with the fat cap intact whereas pork shoulder is frequently sold with skin also on.
- Pork butt is available as bone-in and/or boneless. Pork shoulder is most often available as bone-in. If it's sold as boneless, it's typically wrapped in netting and when netting is removed, meat "unfolds" into an uneven layer.
So which one is better for this Slow Roasted Honey Soy Pork? You can actually use either, but if you have a choice, I highly recommend choosing a boneless pork butt. If only bone-in is available, go for it. But purchase a little larger roast to compensate for the bone.
So put "pork butt" on your shopping list and check the recipe to see if there are any other ingredients you're missing. You'll be so happy you tried out this recipe and I have a feeling you'll be putting it on your frequent flyer recipe rotation!
Café Tips for making this Slow Roasted Honey Soy Pork
- Look for a boneless pork shoulder, preferably without a lot of fat. If all of the shoulders you find have a considerable amount of fat, purchase a larger one as you'll lose some of the weight as you trim off the fat.
- Check the label to make sure it says "boneless". If it doesn't, there's probably a large bone even if you don't see it. If you can only find a bone-in shoulder roast, again purchase a larger one (4-4½ pounds) as you'll lose some of the weight to the bone.
- I have to admit that I'm a bit of a cheat when it comes to ginger. I like to keep a tube of this Ginger Paste in my refrigerator or freezer. It's basically just fresh ginger that's been minced and ground into a paste. The minute you open the tube, you'll be greeted with the wonderful aroma of fresh ginger. It keeps well in the refrigerator for several weeks and can be frozen for months. If you don't use ginger very often, just keep it in the freezer. Whenever you want to use it, just let it thaw for 10-15 minutes then squeeze out the amount you need and pop it back in the freezer. (This is not a sponsored post. I just really like it and find it super convenient.) Ginger paste can be found at many larger grocery stores in the produce section, oftentimes near the fresh herbs.
- Every oven is different and, although pork shoulder becomes very tender when slow-roasted, you don't want to roast it too long. Check it every 15-20 minutes after it's been in the oven for 2 hours. With my oven, about 2½ hours is perfect.
- If I have time, I like to make this Slow Roasted Honey Soy Pork a day in advance. I cook as directed, remove the meat and shred it. Then I transfer the honey soy sauce from the Dutch oven to a storage container and refrigerate both the meat and the sauce (separately) overnight. The next day, the fat will have risen to the top and hardened. I use a large spoon to skim that fat off and discard it. Then I reduce the sauce as directed in the recipe, combine it with the meat in a baking dish, cover the whole thing with foil and pop it in the oven (325˚F.) for 15-20 minutes or until warmed thoroughly.
- This can also be made in a slow cooker, although I think the flavor is better when slow roasted. To make it in a slow cooker, trim the pork as directed and place it in a slow cooker. Pour the sauce over the top and flip the meat over to coat both sides. Cook on low until the pork is very tender and shreds easily with a fork, 7 to 9 hours, depending on your slow cooker. Flip the pork to the opposite side about halfway through. Then proceed with the directions for shredding the pork and reducing the sauce.
- As mentioned above, this Slow Roasted Honey Soy Pork can be used so many ways - in sandwiches, wraps and tacos, on pizza and in rice bowls as pictured in this post. When I use it in rice bowls, I love to serve it with quick pickled red onions and cucumbers.
- To make the pickled onions and cucumbers for 4 rice bowls, simply slice half of a red onion into thin wedges and slice 3-4 mini seedless cucumbers into thin slices. Place them in separate storage containers with lids. Combine ¼ cup rice vinegar, 1 tablespoon sugar, and ½ teaspoon kosher salt. Divide the rice vinegar mixture between the two containers and cover each one. Allow each of the containers to sit for 30 minutes, shaking occasionally. Using a slotted spoon, divide the onions and cucumbers among bowls with rice, Slow Roasted Honey Soy Pork, fresh herbs, sesame seeds and lime wedges. Enjoy!
Thought for the day:
The Lord is a refuge for the oppressed,
a stronghold in times of trouble.
Those who know your name trust in you,
for you, Lord, have never forsaken those who seek You. Psalm 9:9 & 10
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear others’ results and ideas for variations.
Tender and full of Asian flavor, the oven does the magic with this Slow Roasted Honey Soy Pork after your 10 minutes of hands-on time. Serve it in tacos, wraps, sandwiches, rice bowls...
- 3 ½-4 pounds boneless pork butt see notes in post
- 6 medium garlic cloves minced
- 3 tablespoons finely grated fresh ginger
- ½ teaspoon crushed red pepper flakes plus more to taste
- ¾ cup low-sodium soy sauce
- ¾ cup honey
- ¼ cup rice vinegar
- 1 tablespoon toasted sesame oil
- finely grated zest from one lime
- 2 tablespoons fresh lime juice
- lime wedges for garnish
- sesame seeds for garnish
- fresh cilantro and/or basil leaves for garnish
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Heat the oven to 300˚F. degrees. Remove any large areas of fat from the pork and discard. Cut the roast into two halves.
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Combine all sauce ingredients in a large Dutch oven that has a lid. Stir well to combine. Taste, and if you’d like more heat, add another ½ teaspoon of crushed red pepper flakes.
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Add the two pieces of pork to the pan. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top. Cover, transfer to the oven and roast for 2½- 3 hours. Turn the meat to the opposite side after one hour. Repeat, turning after the second hour.
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Check the meat after 2½ hours. It should shred easily with a fork. If it’s not super tender, return to the oven for another 15-30 minutes.
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Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Use a ladle or large serving spoon to skim off (and discard) the excess fat on the surface of the cooking liquid remaining in the Dutch oven,
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Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 6-8 minutes.
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While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime zest and juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine.
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Serve over rice or noodles. Top with sesame seeds, fresh herbs, lime wedges and quick pickled red onions and cucumbers (see Café Tips above in the post on how to make quick pickled red onions and cucumbers). Pass the remaining sauce at the table, You can also use this pork in sandwiches, wraps, quesadillas, tacos, lettuce cups and on pizza.
See Café Tips above in the post for more detailed instructions and tips.
Adapted from New York Times Cooking
Daniel redmond says
ABSOLUTELY DISGUSTING!
All you can taste is ginger
Don’t waste your time on this disgusting recipe
Chris Scheuer says
Thanks for sharing your opinion, Daniel. I don't expect everyone to enjoy my recipes although there are many great reviews on this one.
Kindness and thoughtfulness make the world a better place.
Mem says
There's a difference between being frank and being dick.
I made the recipe in the slow cooker and it turned out fine. Perhaps instead of blaming the recipe, blame the person who probably didn't follow it correctly (which would be you?)
Diane says
I wonder if I’m missing something in the recipe. Is the lime zest just for garnish? Or does it go on the meat with the lime juice? I’ve got the meat all shredded and ready for tomorrows dinner and my house smells amazing! Thank you Chris!
Chris Scheuer says
Thanks for pointing that out, Diane. The zest should go in with the lime juice. You can add it when you warm up the meat. I have corrected that in the recipe.
Ruth Simpson says
When making thePork roast in a dutch oven, can I use a crock pot?
Chris Scheuer says
Hi Ruth, I haven't tried this recipe in a crock pot but I think it should work.
Jessica says
This sounds delicious!! Would it freeze well do you think? And if so, how would you recommend reheating it?
Thanks for any guidance you might be able to provide!
Chris Scheuer says
Yes, I think it would freeze well, Jessica. I would let it thaw in the fridge and then warm it in the oven at 300º.
Jessica says
Perfect thanks! I made a batch, but it was so good my husband just wanted to have it right then. I’ll make it again and freeze that one.
Absolutely delicious!!
Chris Scheuer says
Awesome! Thanks, Jessica!
Mary Lou says
The recipe was perfect and it turned out delicious. I loved the red onions and cucumber with it as well. Thanks so much!
Chris Scheuer says
Awesome! Thanks for letting us know, Mary Lou!
Chelsey Thomas says
Made this in my instant pot tonight and it was delicious-- one hour and natural release as you estimated was perfect! I used my husband's fat separator thingy to get the fat out of my sauce and it worked well. The sauce didn't thicken as it might have if it had not been in the instant pot. I could have added a little arrowroot, but we were happy with it as is. We will definitely be making it again. The meet was super tender and flavorful.
Chris Scheuer says
Thanks for letting us know, Chelsey! Glad you enjoyed it!
Beck and Bulow says
I’m a cook. I saw the skip to recipe link. I always use it first and rarely go back to read, bit this time I saw the KINDNESS and GENEROSITY of this woman toward her avid readers and I read it all due to having noted her care for every questioner.
Chris Scheuer says
Thanks, Beck and Bulow!
Maryann says
Do you think this would work with a crock pot if you browned the pork first?
Danielle M says
This was so delicious. I love that I never have to adjust your recipes. I do as I am told, and it comes out perfectly every time!
Thank you for doing the hard work for us.
Chris Scheuer says
Your welcome, Danielle! I love this job and am so encouraged when I receive comments like yours! Thanks 💕💕💕
Candace says
5 stars, Chris! We had this for dinner last night after making it the day before and skimming off the fat....great tip. Mr. Squash just raved about it all thru dinner! We’ll have leftovers tonight on homemade buns with coleslaw. Can’t wait!
Chris Scheuer says
Thanks for reporting back, Candace! I'm so happy you enjoyed it. Your dinner tonight sounds delish!
Cathy Ullery says
Yum—easy and delicious! I put some red pepper flakes in the cuke marinade for a little extra kick. Finally, chilling overnight totally solidified the fat in the sauce. It was very reinforcing to see how much could be removed, certainly more than skimming while warm.
I also very much appreciate the uplifting thought for the day. Thank you!
Chris Scheuer says
You're welcome, Cathy! I appreciate you sharing your results!
Susie Durdaller says
This is just the perfect recipe .... .so easy, inexpensive and absolutely delicious! I couldn’t find the pork butt but used a bone-in pork picnic shoulder. I just removed the thick skin and trimmed the fat underneath. It took about 4 hours to cook but it was TOTALLY worth it! The meat just pulled off the bone so easily. Having tacos tonight! Can’t wait to try the pork in your recipe for the rice bowls with cucumbers and onions. Thank you for sharing this delicious recipe!
Chris Scheuer says
Thanks so much, Susie for sharing your adaptation and results. I'm so happy you enjoyed it! 💕
Jennifer @ Seasons and Suppers says
Love that you used pork here as it's so perfect for those honey soy flavours! This looks so delicious. Will be trying this one soon 🙂
Nancy says
This is delicious! Made it this morning for tomorrow. Had a 6 lb. bone-in pork butt, 4 hours @ 300°, turned 3 times.....perfect! Meat is succulent, sauce is reduced, so rich so tasty. Thanks for another great recipe!
Chris Scheuer says
Thanks, Nancy, for sharing your results! I always love it when the first person tries a recipe and leaves a review. I have this in the oven right now for dinner tonight!
Michael King says
I just had to write! The latest issue of the Bake from Scratch magazine has a long article with pictures of the Ballymaloe Cookery School. When I saw it I thought that might the school from your Ireland visit. Went back in your archive and, sure enough, it is. You must see it!
Michael, South Haven, MI
Chris Scheuer says
That is so awesome Michael! I can't wait to find the magazine. We are flying home from Phoenix tomorrow after thelping my sister, who is undergoing chemotherapy. I will check for Bake from Scratch at the airport. Thanks for letting us know!
Jo says
I have a pork roast from Costco of some sort in freezer I’m going to defrost & make this on Monday Asian tacos! But I’m going to use my crockpot it’s too hot here to run my oven for more than a hour. Love your recipes made your coconut pecan toffee cookies this week so good easy. I froze the portioned cookie dough & have baked cookies everyday this week keeps us from eating too many. Thanks for your wonderful site be safe !
Chris Scheuer says
Thanks so much, Jo! We're having Asian tacos for dinner tonight! I just finished making the tortillas. Enjoy!
Susan Wolfe says
Hi, Chris. We are a 2-person household and don't eat leftovers very well, no matter how much we liked the original dish. Would a pork tenderloin (or 2) work in this recipe - adjusting cook time of course?? It sounds delicious, but to do a 3-4 pound pork butt would make way too much for us to eat within a day or 2. Thanks for your thoughts. Susan
Chris Scheuer says
Hi Susan, good question! Honestly, I would not make this with pork tenderloin. Although I love pork tenderloin, it's too lean for braising. You can buy smaller pork butts or cut a large one in half and freeze the other half. The other option is to make the whole recipe, then freeze whatever you don't eat in small containers. It freezes well!
Terry says
Several years late to this party, but what is WRONG with people? Don't eat frozen leftovers, or in some cases, even even next day ones. Many times, the leftovers are more tasty. And with the ongoing issue of food insecurity - I'm sorry, but this is crooked thinking. And somewhat selfish. I'm all about the leftovers & frozen portions.
This recipe has me drooling on my phone screen. 🤗 Think I'm going to try it with a portion of the half pork loin I've got in the freezer. Thanks, and blessings to you and Scott 🙏
Lindsay @ The Café Sucre Farine says
Hope you enjoy it, Terry!
Anna Miskovsky says
How do you use the Boston Butt? Do you clip the string wrapping or leave the roast in tack? Thank you.
I love your recipes!
Chris Scheuer says
Hi Anna, most of the time, a Boston Butt will not be tied but if you happen to get one that’s in a netting, just leave it in there and roast it like that. Then, after the meat is tender, you can cut off the netting.
Donna Roche says
hello!
the measurement for the crush red pepper, do you use tsp OR tbsp.?
Thank you
Chris Scheuer says
Thanks, Donna! I just fixed that!
Mirais Lucas says
I'm excited to try making this tomorrow, but I don't have a Dutch oven. I saw your note on the slow cooker and wondered if this recipe could work with an Instant Pot? To be honest the Instant Pot is a big mystery to me and I am having a hard time figuring out the conversions.
The most likely candidates on my Instant Pot are the slow cook option (which I'm pretty sure I absolutely messed up last time I tried it) or the pressure cook option.
From what I've read, an Instant Pot may call for less liquid and about 2/3rds of the cooking time. Would you agree?
Any suggestions?
Thank you so much!
Chris Scheuer says
I think this would be great in the Instant Pot, Mirais! I'm not sure exactly on the time because I haven't tried it, but I think it would be around 1 hour with a natural release. If you try it, let us know!
Alexandra Morley says
Hi there,
In your slow roasted honey soy pork, is that “1/2 crushed red pepper” pepper flakes or a red pepper crushed? If it’s pepper flakes half of what?
Thx a million!
Alexandra
Chris Scheuer says
It's teaspoons, I fixed it and appreciate you letting me know. Thanks, Donna!