Yeah, I know. There are leaner cuts of pork but, frankly, they’re often short on flavor. The slow roasting process helps to get rid of a lot of the fat in the cheaper cuts and they are definitely better tasting. I made this roast a few days ago, and when the pork was sliced there wasn’t much fat at all. Best of all, the kids didn’t complain about what they were eating.
Generally speaking, the roast either comes tied with string or not. I prefer when it is tied. If it isn’t available tied, I tie it myself. You can use bone in or boned. I happened to use boned the last time around.
Again, the measurements on the spices used here aren’t critical. You can certainly adjust to your own taste, but the combination of spices included here is amazing. I highly recommend it.
Cooking the roast at a very high level initially will help to brown the roast and sear in the flavors.
1 3-1/2 to 4 lb. pork butt (bone in or boned)
1 tbsp dried crushed red peppers (if you’re worried about the heat, use rainbow peppercorns here)
1 tbsp minced garlic
whole garlic, roughly cut
1 tbsp ground ginger
2 tbsp Kosher salt
2 tbsp brown sugar
2 tbsp olive oil
2 tbsp white balsamic vinegar
The first thing you want to do is preheat your oven to 500 degrees. While waiting, stab the pork butt and insert chunks of garlic. I’m not going to tell you how much you should put in; it’s a personal call. I happen to like garlic.
Then, mix all the rest of the ingredients together to form a paste. Rub the paste over the entire roast: Top sides and bottom. Place the roast in a pan with a rack. Because this will drip while roasting, I added water to the bottom of the pan to keep the smoking down. It also helps keep the roast moist.
Roast the pork but on 500 degrees for the first 20 minutes, then lower the heat to 250 degrees and roast for an additional 2-1/2 hours.
Remove from the oven and allow it to sit for about 5 minutes before slicing.