5 lb. shoulder pork roast (Boston Butt), bone in
Salt & pepper
1/2 c. port wine
1/4 c. brown sugar

Heat the oven to 325 degrees. Sprinkle the pork roast generously with salt and pepper; 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 and bring it to a boil over medium heat. Cook until thickened and reduced to 1/3 cup, about 5 minutes. Brush pork with this glaze. Roast the meat an hour longer, basting it occasionally with the pan juices and glaze. Remove the roast from the oven and let it stand 15 minutes before carving. 10 servings.