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Slow 'Pot’ Roasted Pork Butt
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Cuisine: Main Dish
Chef Billy Allin of Cakes & Ale restaurant in Decatur likes to serve this dish with a snappy escarole and Parmesan salad and tomatoey beans. Perfect cool-weather fare.
-- John Kessler
Hands on time: 45 minutes Total time: 10 hours Serves: 6
Ingredients:
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1 boneless pork butt (4 to 5 pounds), butterflied by the butcher
1 tablespoon minced garlic
2 tablespoons chopped parsley
1 anchovy fillet
Zest of 1 lemon
5 teaspoons kosher salt, divided
Black pepper
1 large onion, sliced 1/2-inch thick
1 bay leaf
1/2 cup dry white wine
1/2 cup chicken broth
Instructions:
Have the butcher butterfly the pork so that it lies flat on a cutting board with skin side down and is as close to an even 1 1/2-inch thick. Combine the garlic, parsley, anchovy and lemon zest and chop a little to mix. Season the pork with 2 teaspoons of the salt and a few twists of the pepper mill. Rub the parsley mixture all over the surface. Roll the pork up like a jellyroll and tie at 1- inch intervals with butcher’s twine. Season the outside with the remaining 3 teaspoons salt, making sure to be even and turn the meat over to season the underside. This can be done 24 hours in advance and refrigerated, and should be done at least 2 hours in advance leaving the meat at room temperature.
Preheat oven to 225 degrees. Put the sliced onion in a casserole or another cooking vessel deep enough to hold the pork such as a Dutch oven. Season lightly with salt, add the bay leaf and place the pork on top and add the wine and broth. Cover tightly with a lid or a piece of parchment paper and foil. Put in the oven and roast for 7 to 8 hours.
Remove from the oven and check that the meat is very tender. An inserted skewer should have little resistance. To finish the dish, increase oven temperature to 400 degrees. Put the meat back in the oven without a lid. Roast for 10 minutes, then turn the meat over very gently. Roast for another 10 minutes and turn one more time and roast for an additional 5 minutes. Remove from the oven. Take meat out. Place on a cutting board and let rest for 10 minutes while you prepare any side dishes.
Preheat oven to 225 degrees. Put the sliced onion in a casserole or another cooking vessel deep enough to hold the pork such as a Dutch oven. Season lightly with salt, add the bay leaf and place the pork on top and add the wine and broth. Cover tightly with a lid or a piece of parchment paper and foil. Put in the oven and roast for 7 to 8 hours.
Remove from the oven and check that the meat is very tender. An inserted skewer should have little resistance. To finish the dish, increase oven temperature to 400 degrees. Put the meat back in the oven without a lid. Roast for 10 minutes, then turn the meat over very gently. Roast for another 10 minutes and turn one more time and roast for an additional 5 minutes. Remove from the oven. Take meat out. Place on a cutting board and let rest for 10 minutes while you prepare any side dishes.
Notes:
Total time includes 7-plus hours of cooking time.
Nutrition:
Per serving: 497 calories (percent of calories from fat, 47), 60 grams protein, 3 grams carbohydrates, 1 gram fiber, 25 grams fat (8 grams saturated), 206 milligrams cholesterol, 1,809 milligrams sodium.
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