Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!

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Recipe Summary

Servings:
9
Yield:
8 to 10 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.

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  • Preheat oven to 325 degrees F (165 degrees C).

  • Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.

  • Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

Nutrition Facts

351 calories; protein 22.3g 45% DV; carbohydrates 15.1g 5% DV; fat 21.7g 33% DV; cholesterol 81.9mg 27% DV; sodium 1309.5mg 52% DV. Full Nutrition

Reviews (81)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Awesome!! I marinated the pork (butt) overnight then made it in a slow cooker (low for 10 hours). Perfect! For stovetop gravy I took 3/4 cup of juices and added cornstarch then a pinch of salt pepper savory ginger and parsley. Great! Thanks for the recipe! Read More
(92)

Most helpful critical review

Rating: 2 stars
08/29/2002
Too much soy sauce! The taste was too overwhelming. My husband politely scraped the sauce off the pork. I didn't see what the others saw in this dish! Read More
(36)
97 Ratings
  • 5 star values: 53
  • 4 star values: 25
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
01/25/2004
Awesome!! I marinated the pork (butt) overnight then made it in a slow cooker (low for 10 hours). Perfect! For stovetop gravy I took 3/4 cup of juices and added cornstarch then a pinch of salt pepper savory ginger and parsley. Great! Thanks for the recipe! Read More
(92)
Rating: 5 stars
01/25/2004
This is a great recipe that I recommend to everyone. On my second attempt I pricked the meat before marinating and the flavour was too intense. Kat Read More
(39)
Rating: 2 stars
08/29/2002
Too much soy sauce! The taste was too overwhelming. My husband politely scraped the sauce off the pork. I didn't see what the others saw in this dish! Read More
(36)
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Rating: 5 stars
02/02/2009
This was the best pork roast we had in a long time. Only one change I slow-cooked the roast in the oven on 250 degrees for 3 hours and then raised the heat to 300 degrees and removed the lid so the pork could get nice and brown. Read More
(27)
Rating: 4 stars
01/25/2004
This was really good. I added a little chinese five spice powder (maybe about 1/8 tsp)and let it marinade overnight. This was a cheap roast that came out very tender. I did have a problem with the marinad burning on the bottom of the pan (maybe add a little water). Leftovers are great diced up in fried rice. Read More
(24)
Rating: 5 stars
07/23/2003
We all thought this was EXCELLENT!!! Read More
(20)
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Rating: 5 stars
02/21/2003
Excellent placed glaze in crockpot with roast for 8 hours. Will be making again...very good with mashed potatoes. Read More
(17)
Rating: 5 stars
04/20/2011
I am picky but this deserves 5 stars! Great in the crock pot as one reviewer tipped me and just like my oriental friends make their roast marinade. Served with rice and vegetables it is a delicious meal! Yes the flavor is STRONG so people who do not care for strong flavor might choose something else. But for taste it is just like in a resteraunt! Read More
(15)
Rating: 5 stars
05/27/2003
My husband loved the recipe and so did our guests. It's delicious and the meat becomes so tender and juicy. I am having another dinner this weekend and this will definitely be on the menu! Read More
(14)