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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 boneless pork shoulder roast (Boston butt, about 6 lbs)
3 cloves garlic, minced
2 tsp ground black pepper
1 1/2 tsp table salt
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage leaf
1 tbsp fennel seeds, roughly chopped
2 large red onions cut into 1-inch wedges
1 tbsp vegetable oil (if necessary)
1 cup apple cider
1/4 cup apple jelly
2 tbsp cider vinegar
Preheat oven to 300. Trim outer fat from pork, leaving 1/8-inch-thick layer. Combine garlic, pepper, salt, rosemary, sage, and fennel seeds in small bowl. Tie pork roast tightly into uniform shape. Rub with herb mixture.
Transfer to roasting pan and cook 3 hours. Scatter onion wedges around meat, tossing onions in pan drippings to coat. (If roast has not produced any juices, toss onions with oil.) Continue roasting until meat is extremely tender and skewer inserted into center meets no resistance, 3 1/2 to 4 hours. (Check pan juices every hour to make sure they have not evaporated. If necessary, add 2 cups water to pan and stir browned bits into water.)
Transfer roast to large baking dish, place onions in medium bowl, and pour pan drippings into liquid measuring cup, adding enough water to measure 1 1/2 cups. Allow all to cool 30 minutes, cover with plastic wrap, and refrigerate overnight.
One hour before serving, adjust oven rack to middle position and heat oven to 300 degrees. Cut cold meat into 1/4-inch slices and overlap in large baking dish. Spoon fat layer off drippings (discard fat) and transfer drippings and reserved onions to medium saucepan. Add cider, jelly, and vinegar and bring to boil over medium-high heat, then reduce to simmer. Spoon 1/2 cup simmering sauce over pork slices and cover baking dish with foil. Place in oven and heat until very hot, 30 to 40 minutes. Meanwhile, continue reducing sauce until dark and thickened, 10 to 15 minutes (reheat mixture just before serving pork). Serve pork, spooning onion mixture over meat or passing at table.
Serves 6 to 8
NOTE: A heavy, deep-sided (3-inch) roasting pan is the best choice for this recipe, but a shallow broiler pan also works well. If you plan to make Cuban sandwiches, slice off and reserve a half-pound piece of the roast at the beginning of step 4; if wrapped tightly, it will keep in the refrigerator for several days.
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OLD-FASHIONED ROAST PORK
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 boneless pork shoulder roast (Boston butt, about 6 lbs)
3 cloves garlic, minced
2 tsp ground black pepper
1 1/2 tsp table salt
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage leaf
1 tbsp fennel seeds, roughly chopped
2 large red onions cut into 1-inch wedges
1 tbsp vegetable oil (if necessary)
1 cup apple cider
1/4 cup apple jelly
2 tbsp cider vinegar
Preheat oven to 300. Trim outer fat from pork, leaving 1/8-inch-thick layer. Combine garlic, pepper, salt, rosemary, sage, and fennel seeds in small bowl. Tie pork roast tightly into uniform shape. Rub with herb mixture.
Transfer to roasting pan and cook 3 hours. Scatter onion wedges around meat, tossing onions in pan drippings to coat. (If roast has not produced any juices, toss onions with oil.) Continue roasting until meat is extremely tender and skewer inserted into center meets no resistance, 3 1/2 to 4 hours. (Check pan juices every hour to make sure they have not evaporated. If necessary, add 2 cups water to pan and stir browned bits into water.)
Transfer roast to large baking dish, place onions in medium bowl, and pour pan drippings into liquid measuring cup, adding enough water to measure 1 1/2 cups. Allow all to cool 30 minutes, cover with plastic wrap, and refrigerate overnight.
One hour before serving, adjust oven rack to middle position and heat oven to 300 degrees. Cut cold meat into 1/4-inch slices and overlap in large baking dish. Spoon fat layer off drippings (discard fat) and transfer drippings and reserved onions to medium saucepan. Add cider, jelly, and vinegar and bring to boil over medium-high heat, then reduce to simmer. Spoon 1/2 cup simmering sauce over pork slices and cover baking dish with foil. Place in oven and heat until very hot, 30 to 40 minutes. Meanwhile, continue reducing sauce until dark and thickened, 10 to 15 minutes (reheat mixture just before serving pork). Serve pork, spooning onion mixture over meat or passing at table.
Serves 6 to 8
NOTE: A heavy, deep-sided (3-inch) roasting pan is the best choice for this recipe, but a shallow broiler pan also works well. If you plan to make Cuban sandwiches, slice off and reserve a half-pound piece of the roast at the beginning of step 4; if wrapped tightly, it will keep in the refrigerator for several days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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