5 lb. shoulder pork roast (Boston Butt) bone in
1 tsp. salt and pepper
1/2 c. Port wine
1/4 c. brown sugar

Heat oven to 325 degrees. Sprinkle the pork roast generously with salt and pepper and put it, fatty side up, in a roasting pan. Roast 1 hour and 45 minutes. Meanwhile, combine the Port and brown sugar in a small saucepan. Bring to a boil over medium heat. Cook until thickened and reduced to 1/3 cup (about 5 minutes).

Brush pork with glaze. Roast the meat an hour longer, basting it occasionally with the pan juices and glaze. Remove the roast from the oven and let stand 15 minutes before carving. 10 servings.

NOTE: Use this simple Port and brown sugar glaze over other meats, too. It's wonderful for ham, ribs, chicken, duck or Cornish hens.