Honey-Glazed Pork Shoulder

ORK AND SUGAR play well together (think maple bacon, brown sugar–glazed ham, and sticky ribs). As an unapologetic fan of all things swine (it’s a bit of a joke among my coworkers), I wanted to enhance a holiday-worthy pork roast with fruity, floral honey. I started with a roast from the pig’s shoulder called a Boston butt (or pork butt), which I think of as the darling of the meat department. It’s relatively inexpensive and has plenty of fat and connective tissue that—with