Prep 8 hrs
Cook 1 hr 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
- 2 1⁄2 lbs pork shoulder (Boston butt)
- 1⁄2 cup kosher salt
- 1⁄2 cup dark brown sugar
- 12 whole cloves
- kosher salt
- freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 garlic cloves, chopped
- 1⁄2 cup sweet vermouth
- Bring meat to room temperature and blot dry. Tie into a neat, compact shape with butcher's twine. Place into a lidded vessel big enough for it and the brine.
- Combine salt, sugar and cloves; add just enough hot tap water to dissolve the solids. Pour over roast, then add cold water until covered. Refrigerate 8-24 hours. Before cooking, remove meat from brine, rinse well and blot dry. Season well with salt and pepper, and place in a roasting rack fat side up.
- Slowly melt the butter in a small saucepan. Add the garlic and cook until fragrant but not colored, about 2 minutes. Pour garlic butter over roast and let stand at room temperature for 1 hour.
- Meanwhile, preheat oven to 350°F Roast meat for 30 minutes, then reduce heat to 300°F Baste with vermouth every 20 minutes or so. Meat will need about 20 minutes per pound at 300F, about 1 additional hour, or until it reaches an internal temperature of 150°F Let rest at least 15 minutes before slicing; serve with pan juices.