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1 hrs 30 mins
In this recipe, Boston butt (aka pork shoulder) is brined in salt and sugar, then roasted with garlic butter and sweet vermouth to yield a pork roast that's a little like a ham (without the weeks of curing). Adapted from a recipe in _Good Meat_ by Deborah Krasner as published at Serious Eats by Caroline Russock. http://bit.ly/aPqXVG
Units: US | Metric
Serving Size: 1 (183 g)
Servings Per Recipe: 8
The following items or measurements are not included: