Brown Sugar Braised Pork Recipe
This Brown Sugar Braised Pork recipe is easily right at the top of my most loved recipe list. You will definitely come back and thank me for sharing this Brown Sugar Braised Pork recipe.
Summary
Ingredients
1 (4- to 5-pound) Boston butt pork roast
1/3 cup Dijon mustard
1/2 cup firmly packed brown sugar
2 tablespoons vegetable oil
2 medium onions, thinly sliced
1 (10 1/2 -ounce) can beef broth, undiluted
1/4 teaspoon pepper
2 teaspoons cornstarch
1 tablespoon cold water
Directions
Brush pork with mustard; coat with brown sugar.
Brown pork on all sides in hot oil in a Dutch oven.
Transfer roast to a platter.
Add onion to Dutch oven; cover and cook 5 minutes, stirring occasionally.
Return meat to Dutch oven; add broth and pepper.
Cover and bring to a boil; remove from heat.
Bake at 325° for 1 hour.
Turn roast over; insert meat thermometer into roast, making sure thermometer does not touch bone or fat.
Cover and bake an additional 1 1/2 hours or until thermometer registers 170°.
Remove pork to a serving platter.
Combine cornstarch and water, stir ring until smooth; set aside.
Bring pan drippings in Dutch oven to a boil; stir in cornstarch mixture.
Return to a boil, and cook 1 minute or until thickened, stirring constantly.
Serve sauce over pork roast.
Brown pork on all sides in hot oil in a Dutch oven.
Transfer roast to a platter.
Add onion to Dutch oven; cover and cook 5 minutes, stirring occasionally.
Return meat to Dutch oven; add broth and pepper.
Cover and bring to a boil; remove from heat.
Bake at 325° for 1 hour.
Turn roast over; insert meat thermometer into roast, making sure thermometer does not touch bone or fat.
Cover and bake an additional 1 1/2 hours or until thermometer registers 170°.
Remove pork to a serving platter.
Combine cornstarch and water, stir ring until smooth; set aside.
Bring pan drippings in Dutch oven to a boil; stir in cornstarch mixture.
Return to a boil, and cook 1 minute or until thickened, stirring constantly.
Serve sauce over pork roast.
