4-Ingredient Caramelized Crust Pork Roast Bake Directions:
Lightly coat a 9×13-inch glass baking dish with cooking spray and place the pork roast in the center, fat side up if a thin fat cap remains.
Stir the brown sugar, yellow mustard, and kosher salt together until a thick, grainy paste forms.
Spread the mixture evenly over the top and sides of the pork, pressing it firmly onto the surface.
Cover the baking dish tightly with foil.
Preheat the oven to 300°F and bake the covered roast for about 2½ hours, until very tender.
Carefully remove the foil and spoon some of the pan juices over the pork.
Increase the oven temperature to 375°F and bake uncovered for another 25–35 minutes, basting once or twice, until the glaze becomes glossy and develops a deep golden caramelized crust.
Cook to about 190°F internally for pull-apart tenderness, or at least 145°F if a firmer, sliceable texture is preferred.
Let the roast rest in the pan juices for 10–15 minutes before slicing or pulling into large chunks.
WW Points Calculation:
Boneless pork shoulder roast: 84 points
Light brown sugar: 24 points
Yellow mustard: 0 points
Kosher salt: 0 points
Cooking spray: 0 points
Points Information:
Total Points: 108 points
Servings: 12
Points per serving: 9 points
Nutrition Information:
Calories: 310
Protein: 24 g
Carbohydrates: 9 g
Fat: 19 g
Fiber: 0 g
Sugar: 8 g
Sodium: 270 mg
I'm waiting for your comments! Enjoy!
