Old-Fashioned Roast Pork

From Cook's Country

Has Kim tried this? No

1 6-lb boneless pork shoulder roast (Boston butt)

3 garlic cloves, minced

2 tsp pepper

1.5 tsp salt

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh sage

1 tbsp fennel seeds, roughly chopped

2 large red onions, cut into 1-in wedges

1 tbsp vegetable oil

1 cup apple cider

1/4 c apple jelly

2 tbsp cider vinegar

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Trim outer fat from pork, leaving 1/2 inch thick layer. Combine garlic, pepper, salt, rosemary, sage, and fennel seeds in small bowl. Tie pork roast tightly into uniform shape. Rub with herb mixture.

Transfer to a roasting pan and cook 3 hours. Scatter onion wedges around meat, tossing onions in pan drippings to coat. Continue roasting until meat is extremely tender and skewer inserted into center meets no resistance, 3.5 to 4 hours. Add water while cooking if pan gets dry.

Transfer roast to large baking dish. Place onions in medium bowl, and pour pan drippings into liquid measuring cup, adding enough water to measure 1.5 cups. Allow all to cool 30 minutes, cover with plastic wrap, and refrigerate overnight.

One hour before serving, adjust oven rack to middle position and heat oven to 300 degrees. 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 saucepan. Add cider, jelly, and vinegar and bring to boil over medium-high heat, then reduce to simmer. Spoon 1/2 c 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.


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