Miso-Marinated Pork Roast
Published Dec. 17, 2024
- Total Time
- 4¾ hours, plus 4 hours' marinating
- Prep Time
- 15 minutes
- Cook Time
- 4½ hours, plus 4 hours' marinating
- Rating
- Comments
- Read comments
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Ingredients
- ½cup red miso (see Tip)
- ⅓cup granulated or light brown sugar
- 2tablespoons minced fresh rosemary, plus 2 sprigs
- 1tablespoon freshly ground black pepper
- One 4- to 5-pound bone-in or boneless pork shoulder roast
- 1large onion, cut into wedges
- 24ounces fresh or frozen cranberries (6 cups)
- 1⅓cups light brown sugar
- 2ripe but firm pears, diced
- 8slices fresh ginger, smashed
- Juice of 2 oranges
- 1cup dry white wine, such as vinho verde
- Pinch of salt
For the Roast
For the Sauce (optional)
Nutritional analysis per serving (14 servings)
191 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 24 grams sugars; 6 grams protein; 396 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the roast: Mix the miso, sugar, minced rosemary and black pepper until well combined. Unfurl the pork if it’s boneless and cut along its natural breaks to butterfly the meat without cutting all the way through. Rub the marinade all over the meat in an even layer.
- Step 2
If needed, roll the pork back into a somewhat cylindrical shape. Use kitchen twine to tie it in 1-inch intervals. Refrigerate in an airtight container for 4 to 8 hours.
- Step 3
If you’re making the sauce, bring all of the ingredients to a boil in a large pot, stirring occasionally. Reduce the heat to medium-high and continue boiling, skimming off and discarding any pink foam that rises to the surface, for 10 to 12 minutes. The liquid should be syrupy and the pears tender. The sauce can be refrigerated in jars or airtight containers for up for up 1 week. You’ll have about 6 cups.
- Step 4
Remove the pork from the refrigerator an hour before you want to start cooking (about 4½ hours before you want to serve it). If the sauce has been refrigerated, let it sit at room temperature as well.
- Step 5
Heat oven to 325 degrees. Wipe off any thick patches of marinade from the pork and place on a roasting pan or sheet pan. Scatter the onion and rosemary sprigs around the meat and pour in ¼ cup water (or wine or stock).
- Step 6
Cook for 1 hour, then baste with the pan juices. Continue cooking, basting every 30 minutes, until an instant read thermometer registers 165 degrees in the thickest part, about 2 hours longer. Tent with parchment paper when the pork is dark brown.
- Step 7
Let rest on a cutting board for at least 30 minutes. Slice and serve, with the sauce, if you’d like.
- Red miso, generally made with a higher proportion of soybeans and fermented for a longer period, is strong and savory, making it ideal for meat. If you can find only milder white or yellow miso, which is also sweeter, you can use it instead and reduce the sugar to ¼ cup.
- Pork shoulder, which comes from the upper portion of a pig’s foreleg, is usually split into the fattier top, known as Boston butt, pork butt or just butt, and the lower portion, called the picnic shoulder, blade roast or picnic roast. They all can be labeled pork shoulder and they all work in this recipe.
Private Notes
Comments
Couldn’t wait to make this recipe and it came out very delicious. I think the next time I make it, I’m going to play with it to get it a little more tender and with less char on the crust. I marinated for 4 hours, but think it could benefit from a full overnight fridge. I’m going to try covering the roast in the oven for the first hour and then uncover for the second hour. My crust formed nicely during the first hour of cooking, but got a little overdone and ugly during the second hour.
I would think pork tender not to be a direct translation for the pork shoulder/butt. The miso marinade would be delicious regardless the cut, but the roasting/cooking would need some thought and crafty adaptations. Pork tender is very lean, and the shoulder has a fair amount of fat. Tenderloin cooks quickly relatively speaking and at higher heat (400°F?) does well, while the pork shoulder benefits from the lower 325°F and slower cooking to render out the fat and the connective tissue.
The secret is out! I have been marinating meat in miso for years. The results are incredible!
Used pork tenderloin and added apple cider vinegar to make the paste more spreadable. Loved by kids and adults.
Made this and cooked on a traegger bbq in a roasting pan. Only addition, garlic in marinade. Total winner. The roasted onions ended up in a bowl next to the sliced meat, a great complement to tender, flavorful pork. Started to wonder if this could be a Xmas dinner protein, it was that good. Didn’t even consider making the sauce but for Xmas eve….? Elevate it!
Use large oven even x 2 lb. Cover w/parchment paper as soon as needed