This Estonian recipe for Honey Mustard Pork Roast is traditionally served for Christmas and it's perfect for when you need something simple and easy to prepare.
In a small bowl, mix ¼ cup raw honey with 4 tablespoons horseradish mustard, 1 tablespoon chopped rosemary leaves, 2 teaspoons of salt, and 2 teaspoons pepper.
Massage the honey-mustard marinade evenly into the 3-4 pounds of pork shoulder. Place the meat (rind or fat-side up) into a large baking dish. Cover with the lid or foil and let sit at room temperature for one hour.
Preheat your oven to 350 degrees Fahrenheit.
Roast the meat for about 1 hour, then remove the lid or foil and continue to cook for additional 30 minutes, basting it with its juices once or twice, until a thermometer reads 150 degrees Fahrenheit (temperature of the roast will continue to rise about 5-10 degrees upon standing).
Remove the roast to a platter. Tent with foil; let stand 10-15 minutes before slicing.
Notes
If you prefer a robust meat flavor, substitute the honey with molasses. Maple syrup can also be used.
Cut grid-shaped incisions into the rind or fat side of the roast with a sharp knife. This decorates the meat and helps to cut at the table.
Make-ahead: prep the meat, cover, and refrigerate for 1-2 days. Bring to room temperature before roasting.
You can serve the roast cold cut-style. Make ahead, then slice your roast as thinly as you possibly can.