Directions

1. Combine all the ingredients except for the meat, to form a marinade. Set the pork shoulder in a plastic bag with a zip-type seal. Pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast. Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast.

2. Remove roast from the marinade and discard the marinade. Place roast, fat side up, on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325° preheated oven until the thermometer registers to 175°. Allow 30-40 minutes per pound for roasting.

3. While pork is roasting, make the glaze. Mix together all glaze ingredients in saucepan; simmer and stir to thicken.

4. During last half hour of cooking time, frequently brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter; cover with a foil tent to seal steam and rest the meat 15 minutes before slicing (this results in a juicier roast). If you like, serve any remaining glaze with the sliced pork as a sauce.