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| Category : Dinners |
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| Roasted Bone-In Pork Roast |
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| Ingredients : |
| 1. | 1 six pound bone-in Pork Butt Roast |
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| 3. | 1 tbsp. rosemary, preferably fresh, finely chopped |
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| 4. | 1 tbsp. sage, fresh finely chopped |
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| 5. | 1 tbsp. fennel seed, finely chopped |
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| 6. | 2 large red onions, peeled and cut in wedges |
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| 7. | 1 tablespoon olive oil |
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| 11. | 3 tbsp. apple cider vinegar |
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| Directions : |
| 1. | Preheat oven to 300 degrees F. Sprinkle the roast all over with garlic, salt, and pepper. If you have a spice grinder or a Magic Bullet, you can put in the rosemary, sage, and fennel seed and the grinder will make you a nice rub for the roast. If you have to chop them by hand, make them resonably fine, but it's not necessary to work too hard, as they mainly flavor the outside of the roast and juices. |
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| 2. | Coat a roasting pan with cooking spray. The pan should have reasonably deep sides; two or three inches if you have one. Put the seasoned roast in the oven. |
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| 3. | After three hours, add the onions. To get wedges, cut off both ends, set the onion on what was the root end, and make cuts 90 degrees to each other, and then 45 degrees to wind up with eight wedges. Like cutting a big fat round pizza. Peel off the outer layer, if necessary, and rub each wedge with a little olive oil, and a little salt and pepper. Scatter them in the pan around the roast, and toss to mix the meat drippings. (If you have an unusually lean roast, you may have to add some water to the pan once in a while.) |
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| 4. | After two more hours, the roast will have reached an internal temperature of 170 degrees or more. Take the roast out of the oven, put the meat on a platter or cutting board, and cover loosely with foil. Let it sit for at least an hour, which will give you plently of time to get the sauce and the rest of the meal together. |
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| 5. | Put the roasting pan on the stove and tilt it so you can skim off most of the fat with a spoon. Then turn on the stove, and get the juices and onions in the pan simmering. Add the wine and scrape the pan clean with the flat end of a spatula. Add the cider, honey, and vinegar, and simmer the sauce for 1/2 hour or so. |
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| 6. | Carve the pork into its natural pieces, and slice those across the grain for servings. Top with the sauce. |
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