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Prep Time: 720 Minutes Cook Time: 480 Minutes |
Ready In: 1200 Minutes Servings: 8 |
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From Cook's Country by America's Test Kitchen, episode 105, Autumn Supper. Boston butt is preferred for this long, slow cooking because of the fat content. Ingredients:
4 -5 lbs boneless pork shoulder, fat cap trimmed to 1/8-inch thick |
3 garlic cloves, minced |
2 teaspoons ground black pepper |
1 1/2 teaspoons table salt |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh sage leaf |
1 tablespoon fennel seed, roughly chopped |
2 large red onions, cut into 1-inch wedges |
1 tablespoon vegetable oil (optional) |
1 cup apple cider |
1/4 cup apple jelly |
2 tablespoons cider vinegar |
Directions:
1. Tie the roast 3-4 times crosswise, and once lengthwise.
2. In a bowl, combine garlic, pepper, salt, rosemary, sage and fennel seeds. Rub this mixture well into all surfaces of roast.
3. Place meat in a roasting pan. Place pan, uncovered, in preheated 300°F oven for about 3 hours.
4. Add onion to pan around the meat. If there is not much fat in the pan, add the optional oil. Return pan to oven for 31/2-4 hours more.
5. Transfer meat to a dish. Transfer onions to a bowl. Pour drippings into a 2-cup measure. Add water to bring up to 11/2 cups. When meat has cooled to room temperature, wrap meat and onions with plastic wrap and place in refrigerator overnight along with drippings.
6. Remove fat from cold drippings and place in a saucepan with onions, cider, apple jelly and cider vinegar. Bring to a simmer.
7. Slice cold roast, and layer in baking dish. Pour 1/2 cup of drippings over pork. Cover dish with foil, and place in a preheated 350°F for 40 minutes until hot.
8. Bring drippings up to a boil and reduce for 15 minutes until dark, thick and syrupy.
9. Serve with mashed potatoes on the side. Pour sauce over the meat.
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