Farmhouse Pork Roast with Honey and 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 (tied with cooking twine)
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.

Recipe Q&A

What is the best cut of pork for slow roasting?
Pork neck, belly, or shoulder all work particularly well for slow roasting. If using a bone-in cut, adjust the quantity accordingly.

What is the purpose of tying the pork with kitchen twine?
Tying the pork with kitchen twine helps hold the meat together in a compact, even shape while it cooks. This helps it cook more evenly and makes it easier to carve and serve.

How should I store leftover pork?
Allow the pork to cool completely, then transfer it to an airtight container with some of the cooking juices to help keep the meat moist. Refrigerate for up to 3–4 days. Reheat gently in the oven or on the stovetop until warmed through, or enjoy the leftover pork cold in salads and sandwiches.

Can I freeze the leftover pork?
Yes. Place the cooled pork and any cooking juices in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.