Recipe by DrGaellon
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.
Top Review by pam w.
This deserves more than 5 stars, just follow the directions as tying the roast and the long, slow cooking time are really important.We only had dried spices so used them, in 1/2 the amount, and it tasted wonderful. We also opted out of the final glaze/sauce but that's just us. Have also found that the pieces freeze and reheat well and taste the same as if coming right from the oven.Have served this to company and have had to copy recipe to send home with them. Thanks Dr. G. for reminding us about this and a special thanks to Cook's Country for developing and sharing this recipe. I used to walk past pork butts, thinking they were too fatty, not any longer. Now I look for them to be on sale!
- 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 See How It's Made
- Tie the roast 3-4 times crosswise, and once lengthwise.
- In a bowl, combine garlic, pepper, salt, rosemary, sage and fennel seeds. Rub this mixture well into all surfaces of roast.
- Place meat in a roasting pan. Place pan, uncovered, in preheated 300°F oven for about 3 hours.
- 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 3½-4 hours more.
- Transfer meat to a dish. Transfer onions to a bowl. Pour drippings into a 2-cup measure. Add water to bring up to 1½ cups. When meat has cooled to room temperature, wrap meat and onions with plastic wrap and place in refrigerator overnight along with drippings.
- Remove fat from cold drippings and place in a saucepan with onions, cider, apple jelly and cider vinegar. Bring to a simmer.
- Slice cold roast, and layer in baking dish. Pour ½ cup of drippings over pork. Cover dish with foil, and place in a preheated 350°F for 40 minutes until hot.
- Bring drippings up to a boil and reduce for 15 minutes until dark, thick and syrupy.
- Serve with mashed potatoes on the side. Pour sauce over the meat.