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Slow Roasted Pork

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  Garlic 3 Clove (15 gm), mashed to a paste
  Finely chopped rosemary 1 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Bone in boston butt/Picnic ham with skin 9 Pound (1 Fresh Boston Butt, At Room Temperature)
  Cipollini onions 2 Pound, peeled
  Thyme sprigs 6

1. Preheat the oven to 325° In a small bowl, mash the garlic paste with the rosemary, cayenne, 2 tablespoons of the olive oil and 1 teaspoon each of salt and pepper.
2. Using a sharp paring knife, make 1-inch-deep slits all over the meat. Press as much of the spice paste into the slits as you can and spread the rest all over the skin. Set the pork in a large roasting pan and cover tightly with foil. Roast for 3 hours. Remove the foil and roast for about 1 hour and 45 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 165°
3. Meanwhile, in a medium baking dish, toss the onions with the remaining 2 tablespoons of olive oil and the thyme sprigs and season with salt and pepper. Roast for 1 hour and 15 minutes, until the onions are tender and browned in spots.
4. Let the pork rest for 20 minutes. Remove the skin. Slice the meat as thinly as possible and serve with the onions.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7768 Calories from Fat 4593

% Daily Value*

Total Fat 509 g782.6%

Saturated Fat 163.8 g819.2%

Trans Fat 4.2 g

Cholesterol 2531.4 mg843.8%

Sodium 6721.3 mg280.1%

Total Carbohydrates 92 g30.7%

Dietary Fiber 14.3 g57.2%

Sugars 53.7 g

Protein 715 g1429.1%

Vitamin A 35.2% Vitamin C 45.2%

Calcium 71.2% Iron 237.6%

*Based on a 2000 Calorie diet

Slow Roasted Pork Recipe