Boston Butt Roast

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wwltv.com

Posted on June 21, 2011 at 6:56 PM

 

1 lean Boston butt pork roast, 6 lb. average
8 cloves fresh garlic, peeled
2 Tbsp. vegetable oil
2 tsp. Frank Davis Pork Seasoning
2 tsp. salt
2 tsp. black pepper
2 tsp. paprika
3 large onions
1 cup concentrated chicken broth


First, start off by preheating your oven to 500 degrees.

Now place the roast on the countertop and trim away most of the fat layer on the bottom-side of the roast. Then liberally sprinkle it with the pork seasoning, salt, pepper, and paprika. Now slice each pod of garlic in half lengthwise, poke holes in the roast with a pointed knife, and push a piece of garlic down into each hole. When this is done, set the roast aside for a moment so that the seasonings seep in.

Next, peel the onions and slice them into half rings. Then take the vegetable oil, grease a baking pan large enough to hold the roast, and scatter the onions over the bottom of the pan.

When you're ready to start cooking, put the roast-fat-cap side up!--on top of the sliced onions. This does two things: first, as the onions cook they flavor the meat. But most importantly, the onions serve as a trivet to keep the roast from soaking into the drippings that will render out during baking.

Now, slide the roast-uncovered-into the oven. But watch it very carefully. You want to cook it at 500 degrees only until the remaining fat-cap begins to sizzle slightly and it begins to turn a light brown color (which should take only about 15 minutes). After it browns, turn the oven down to 350 degrees, turn the roast over in the pan (now putting the fat side down), and insert a meat thermometer into the thickest part of the meat, making sure it doesn't touch a bone. Then continue cooking the roast until the internal thermometer reaches 160 degrees (which should take about 2-1/2 hours or so). When it reads "160 degrees," your pork roast is perfect!

Whatever you do, keep a close eye on the oven. Do not overcook or the pork will dry out! You have to remember, however, that once you remove the roast from the oven, it will continue to cook for another 20 to 25 minutes on the countertop as it "sets." So you need to figure that into your cooking time!

One little trick! About 20 minutes before you remove the roast from the oven, pour the broth into the baking pan and stir it well into the browned onions and the pan drippings. This is called au jus-baste the roast with it several times.

When you're ready to eat, bring the roast to the table and carve it ceremonially in front of your guests. Oh-and a little au jus (natural drippings) ladled over the slices rounds out the presentation.

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CHEF'S NOTES:
To thicken the pan drippings into a rich gravy, pour it out of the baking dish into a heavy skillet and bring it to a rapid boil. Then to the boiling liquid add about 2 teaspoons of Kitchen bouquet to the drippings for color, throw in a handful of sliced green onions, and stir in a little cornstarch (3 tablespoons mixed in ½ cup of cold water) a little at a time. It will thicken the sauce nicely and give it a beautiful gloss. It should need no extra salt and pepper, but you can add some if you so desire.

And for real "roast," don't cook it in a covered pan (except a cast iron Dutch oven), a baking bag, or wrapped in foil. Roasting means cooked with dry heat, so that the outer surface of the meat turns crisp to seal in the natural juices. If you wrap or cover the meat, you end up creating a moist steamy effect that renders out natural juices and produces a tasteless piece of meat!

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