Ingredients
1 bone-in pork shoulder butt roast (4 pounds) 1 tablespoon ground cinnamon1 tablespoon ground ginger1-1/2 teaspoons garlic powder1/4 teaspoon salt2 teaspoons whole clovesGLAZE:1/4 cup honey1/4 cup packed brown sugar1 tablespoon soy sauce or reduced-sodium soy sauce1 teaspoon ground cinnamon1 teaspoon ground ginger1/4 teaspoon garlic powder
Preparation
Preheat oven to 300°. Pat meat dry. Combine cinnamon, ginger, garlic powder and salt; sprinkle mixture over meat, patting to adhere. Insert whole cloves about 1 in. apart. Place on a rack in 15x10x1-in. baking pan lined with foil. Let stand 30 minutes. Bake until fork-tender, about 3 hours. Remove from oven; discard cloves. Increase oven setting to 425°.
For glaze, microwave ingredients on high until sugar dissolves, about 1 minute. Brush glaze over roast. Return to oven until dark brown and caramelized, 12-15 minutes, brushing with glaze halfway through cooking. Remove from oven; let stand 45 minutes before slicing.
