Cookout Companion: Just 4 ingredients. I prepare this early so I have zero stress when the guests arrive.
This 4-Ingredient Caramelized Crust Pork Roast Bake pairs a tender boneless pork shoulder roast with a thick, sweet-and-savory brown sugar and mustard rub. Slow-baked under foil until fork-tender and finished uncovered to create a deep golden, caramelized crust, it delivers juicy pork coated in a rich, glossy pan sauce.
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4-Ingredient Caramelized Crust Pork Roast Bake
Ingredients:
| Ingredient | Quantity |
| Boneless pork shoulder roast or pork butt | 3 to 3 1/2 pounds |
| Light brown sugar, packed | 1 cup |
| Yellow mustard | 1/4 cup |
| Kosher salt (or 1 tsp table salt) | 1 1/2 teaspoons |
Step-By-Step Directions:
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Prep pan and roast: Lightly grease a 9×13-inch glass baking dish. Place the pork shoulder in the center of the dish, fat side up.
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Make paste: In a small bowl, stir together the brown sugar, yellow mustard, and salt until a thick, sandy paste forms.
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Coat pork: Spread the paste evenly all over the top and sides of the roast, pressing it firmly to form a thick, even coating.
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Cover and braise: Cover the baking dish tightly with aluminum foil. Bake in a preheated 300°F (150°C) oven for 2 1/2 hours, until the pork is very tender when pierced with a fork.
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Caramelize crust: Carefully remove the foil and spoon pan juices over the roast. Increase the oven temperature to 375°F (190°C) and bake uncovered for an additional 25 to 35 minutes, basting once or twice, until the glaze forms a deep golden, bubbly crust.
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Rest and serve: Remove from the oven and let rest in the pan juices for 10 to 15 minutes. Slice or pull into large chunks, tossing in the glossy caramelized juices before serving warm.
