Ingredients: |
Ingredients: 1 (6 lb.) boneless pork butt roast
3 garlic cloves, minced
2 tsp. freshly cracked pepper
1-1/2 tsp. salt
1 T. fresh rosemary, chopped
1 T. fresh sage, chopped
1 T. fennel seeds, roughly chopped
2 large red onions, cut into 1-inch wedges
1 T. vegetable oil
1 cup apple cider
1/4 cup apple jelly
2 T. cider vinegar
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Directions: |
Directions:Preheat oven to 300º. Trim outer fat from pork, leaving 1/8-inch layer. Combine garlic, pepper, salt, rosemary, sage and fennel seeds in a small bowl. Tie pork roast tightly into uniform shape. Rub with herb mixture.
Transfer to deep sided (3 inch) roasting pan and cook for 3 hours. After 3 hours, scatter onion wedges around meat, tossing onions in pan drippings to coat. If roast has not produced any juices, toss onions with oil. Continue to roast until meat is extremely tender and skewer inserted into center meets no resistance, an additional 3-1/2 to 4 hours. An hour after the onions go in, add 1 cup of water to pan. As the pan juices evaporate, add more water.
Transfer roast to large baking dish, place onions in medium bowl, and pour pan drippings into liquid measuring cup, adding enough water to measure 1-1/2 cups. Allow all to cool for 30 minutes, cover with plastic wrap and refrigerate overnight.
One hour before serving, adjust oven rack to middle position and heat oven to 300º. Cut cold meat into 1/4-inch slices and overlap in large baking dish. Spoon fat layer off drippings and transfer drippings and reserved onions to medium saucepan. Add cider, jelly and vinegar and bring to boil, then reduce to simmer. Spoon 1/2 cup simmering sauce over pork slices and cover baking dish with foil. Place in oven and heat until very hot, 30 to 40 minutes. Meanwhile, continue reducing sauce until dark and thickened, 10 to 15 minutes. Serve pork, spooning onion mixture over meat. |
This recipe for Old Fashioned Roast Pork is from