4-Ingredient Brown Sugar Mustard Caramelized Pork Roast

This easy oven-baked pork roast transforms an affordable cut of pork into a tender, flavorful centerpiece with a beautifully caramelized coating. A simple combination of brown sugar, yellow mustard, and salt creates a sweet-and-savory glaze that slowly melts into the meat as it cooks. Covered during the first stage and finished uncovered, the roast develops a rich golden crust while staying juicy and delicious inside. Perfect for a comforting family dinner or a special weekend meal!

Ingredients

• 3 to 3½ pounds boneless pork shoulder roast or pork butt
• 1 cup packed light brown sugar
• ¼ cup yellow mustard
• 1½ teaspoons kosher salt (or 1 teaspoon regular table salt)

Step-by-Step Instructions

1. Prepare the baking dish: Preheat the oven to 300°F (150°C). Lightly grease a 9×13-inch baking dish. Place the pork roast in the center with the fat side facing upward.
2. Mix the glaze: In a small bowl, combine the brown sugar, yellow mustard, and salt. Stir thoroughly until a thick, spreadable paste develops.
3. Coat the roast: Using a spoon or your hands, spread the brown sugar mixture over the top and sides of the pork. Press gently to help the coating adhere evenly.
4. Slow-bake the pork: Cover the baking dish tightly with aluminum foil. Bake for approximately 2½ hours, or until the pork becomes very tender when pierced with a fork.
5. Create the caramelized crust: Carefully remove the foil and spoon some of the accumulated cooking juices over the roast. Increase the oven temperature to 375°F (190°C). Continue baking uncovered for 25–35 minutes, basting once or twice, until the outside develops a deep golden, glossy glaze.
6. Rest the meat: Remove the roast from the oven and allow it to rest in the pan juices for 10–15 minutes. This helps the juices settle before serving.
7. Slice and serve: Cut the pork into thick slices or pull it into generous chunks. Toss or drizzle the meat with the delicious caramelized pan juices and serve warm.