Slow-Roasted Spiced Pork

Submitted by duonyte

"From "Make It Ahead" by Ina Garten. She writes that this is her favorite dish for winter entertaining,"

 

• Ready In: 7hrs 30mins
• Ingredients: 13
• Serves: 8-10

ingredients

• 7 -9 lbs bone-in pork butt (with layer of fat on top)
• 6 garlic cloves
• 1 large yellow onion, chopped
• 1 jalapeno pepper, ribs removed, seeded, chopped
• 1⁄4 cup chopped fresh oregano leaves
• 1 1⁄2 tablespoons ground cumin
• 1 1⁄2 teaspoons dried chipotle powder
• kosher salt
• fresh ground black pepper
• 1 1⁄2 tablespoons apple cider vinegar
• 1⁄4 cup olive oil
• 1 (750 ml) bottle dry white wine (such as Pinot Grigio)
• lime wedge, for serving

directions

1. Preheat oven to 300 deg. Check oven with oven thermometer to make sure it is accurate.
2. Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern, With a small paring knife, make a dozen 1/2 inch deep cuts in the top and sides of the roast.
3. Place the garlic, onion, jalapeno and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tbl salt and 1 1/2 tsp pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate.
4. Rub the mixture all over the pork, including sides and bottom. At this point, you can refrigerate the roast, for up to 24 hours.
5. Place roast in a large roasting pan, fat side up.
6. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil.
7. Roast for 2 1/2 hours; remove foil and roast for another 4 to 4 1/2 hours, until the pork is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
8. Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 20 minutes. Slice, sprinkle with salt, and serve with lime wedges.

Reviews

[NorthwestGal]

This was quite delicious. And it's super simple to prepare. The crust coating contributed a lot of flavor, and we really liked it. I served it with some Spanish Rice, and it was a great dinner. I did use even half of the bottle of wine, so I worried that it would effect the taste. But it was fabulous, so that worked out well for us. Thank you for sharing your recipe, duonyte.