Farmhouse Pork Roast with Honey & Mustard

PREP TIME: 20 MINUTES
COOKING TIME: 6 HOURS
SERVINGS: 6

About

An easy, low-prep roast that feels impressive while the oven does almost all the work. This is one of my favorite weekend dishes to make when I want something comforting without spending hours in the kitchen. I like to marinate the pork the night before, then simply place it in the oven the next morning and let it roast slowly while I get on with the rest of my day. The result is tender, flavorful meat with minimal effort. Serve with mashed potatoes and steamed vegetables for the ultimate comfort food meal. Enjoy!

Ingredients

For the pork:
1.5 kg pork (See notes)
4 TSP salt
1 TBSP honey

For the marinade:
2 TSP Dijon mustard
2 TSP classic yellow mustard
2 TBSP honey
3 TBSP olive oil
1 TSP sugar
1 TSP dried Mediterranean herb blend
1 TSP cumin powder
1 TSP coriander powder
1 TSP paprika

For the vegetable base:
1 TBSP olive oil
3 big yellow onions
6-8 whole garlic cloves
Small bunch of thyme
Small bunch of rosemary
Carrots (as many as you like)
2 apples

Instructions

Prepare the pork
Pat the pork dry with kitchen paper and rub it with salt. Let it sit at room temperature for 20 minutes while you prepare the marinade.

Make the marinade
In a large bowl, combine all the marinade ingredients and mix well into a smooth paste.

Marinate the pork
Add the pork to the marinade bowl and rub the marinade evenly over it, making sure all sides are coated. Cover and refrigerate overnight.

Prepare the vegetable base
Slice the onions into thick rounds and peel the garlic cloves, leaving them whole. Chop the carrots into large chunks and slice the apples into wedges. Arrange the vegetables and apples in a roasting pan. Add the thyme and rosemary, drizzle lightly with olive oil, and season with salt and pepper.

Roast the pork
Preheat the oven to 150°C (300°F). Place the marinated pork on top of the vegetable base in the roasting pan. Cover loosely with foil and roast slowly for 5–6 hours, basting occasionally with the pan juices. The pork should be tender and pull apart easily with a fork.

Finish
Increase the oven temperature to 220°C (425°F). Drizzle with 1 TBSP honey and roast for the last 15–20 minutes to caramelize the outside. Let the meat rest for 10–15 minutes before serving.

Notes
Best pork cuts for this recipe
Neck, belly, or shoulder works best for slow roasting. If using bone-in cuts, adjust the quantity accordingly.

Storing leftover meat
Allow the pork to cool completely before storing. Transfer the leftover meat to an airtight container with some of the cooking juices to help retain moisture, then refrigerate for up to 3–4 days. Reheat gently in the oven or on the stovetop until warmed through, or enjoy cold in salads and sandwiches.

Freezing
For longer storage, place the cooled pork and any juices in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.