(5-lb.) Bone-in pork picnic half roast
6 1/2 tablespoons honey, divided
1/4 cup packed brown sugar
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup canola mayonnaise
1/4 cup Dijon mustard
1/4 cup apple cider vinegar
3/8 teaspoon ground red pepper
Preheat oven to 300°F.
Trim tough outer skin layer from pork, leaving as much fat as possible intact. Discard skin. Rub 2 1/2 tablespoons honey over pork.
Combine sugar, salt, pepper, cinnamon, ginger, and cloves in a bowl; rub mixture evenly over all sides of pork. Place pork, fat side up, in a foil-lined broiler pan.
Bake at 300°F until a thermometer inserted in thickest portion registers 170° to 180°F, about 3 to 3 1/2 hours. Remove from oven; let stand 15 minutes before cutting into thin slices.
Combine remaining 1/4 cup honey, mayonnaise, and remaining ingredients; serve sauce with pork.
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