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Slow Roasted Pork

Slow Roasted Pork with Dry Rub

I don’t even know if I can call this a recipe, but maybe just a technique. I first discovered slow roasting pork butt when making a Michael Chiarello’s Forever Roasted Pork, which, if you want to knock your very socks off, you must try. Chiarello’s recipe uses a fennel rub you can make, which is out of this world. I, however, was short on fennel, so I used this technique with a different rub. During Super Doubles, I got a smoked applewood maple rub for free, so that’s what I used. Delicious.

Buy a big ‘ole pork butt – – mine was about 8 pounds. The night before, rub the roast all over with seasoning of choice. Slow Roasted Pork

Cover, and refrigerate overnight. The next morning, take out of refrigerator and let sit at room temperature for 1-2 hours. Heat oven at 275 and cook for about 6 hours, or until tender. That’s it! Don’t you love easy recipes? Plus, it’s really inexpensive. I got this roast for about 90 cents a pound after a sale and coupons. I served with smashed red potatoes that I got on a big sale — 5 pounds for $1.29 total. Served with cans of green beans I got on sale for 30 cents, and I used two cans, so that’s 60 cents for the vegetable. Lots of leftovers too!

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