Balsamic Vinegar Glazed Pork Butt

Serves 6 to 8


  • 4 pound boneless pork butt (shoulder roast)
  • 1 tablespoon coarse grind sea salt
  • 1/2 tablespoon fresh cracked black pepper
  • 1 Vidalia onion peeled and sliced into thin rounds
  • 1/2 cup diced prosciutto di Parma
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic glaze*
  • Kitchen string


  1. Roast should be brought to room temperature about an hour before cooking.
  2. Preheat oven to 325°F.
  3. Place the meat on a plastic meat sheet and rub it all over with salt and pepper. Tie the roast with kitchen string and set aside.
  4. In a Dutch oven or other heavy-duty stove-top-to-oven pan, heat the olive oil and cook the prosciutto until it is soft. Transfer to a dish. Add the onions to the drippings and cook until they wilt and begin to look glazed. Transfer onions to the dish with the prosciutto.
  5. Raise heat to medium high and brown the roast on all sides. Turn off heat and return the prosciutto and onions to the pan, arranging around the roast.
  6. Brush 2/3 of the balsamic glaze evenly over the roast. Cover the pan tightly and place in the oven; roast for 1 to 1 1/2 hours; remove lid and spread remaining glaze over the roast. Cover and return to the oven for about 25 minutes or until a meat thermometer registers 160°F; the meat should be very tender.
  7. Remove from oven and allow to stand for 10 minutes before carving into slices and serving with some of the pan juices.
  9. Pour 1 bottle, about 17 ounces, balsamic vinegar into a saucepan and bring to a boil; lower heat to medium and stir in 2 tablespoons honey and 1/4 teaspoon salt; cook, stirring often, until the mixture reduces and looks syrupy. When cool transfer to jar. Keep in cool place; do not refrigerate. Use as needed.

This recipe was featured on Season 27 - Episode 2711.

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Mark Cunniffe

Hi Mary Ann,
I watch your show often and you are both informative and the food tastes great.
This is the second time I have made your Balsamic Glaze Pork Butt. I changed it around a bit with serrano peppers and fresh basil flowers from my garden. It has been a crowd pleaser both times.
Thank you!
Best regards,

Dr. Lou

I made the glazed pork butt last night..was terrific!!!! Did some black eyed peas with onions, brown sugar, bay leaf, and balsamic vinegar…

Evelyn Balle

What a wonderful and generous thing to do in sharing all these wonderful recipes. You must have a heart of gold. My family is going to have a lot of new dishes thanks to you. Blessing to you and your family, Mary Ann.

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