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.
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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