First of all, a pork butt is also called a pork shoulder. I am convinced that they do this to confuse us. This is a tough cut, unlike a tenderloin, and needs to be roasted in a low and slow oven. It takes about 4 hours to cook this easy recipe, so if you start cooking right after lunch it will be ready for dinner. Slow cooking tenderizes this cut, making the fat run through the meat while cooking, remember fat is flavor. I don't have a problem with the slow cooking because I can do other things while this delicious roast cooks, and you will love the results.
3 tablespoons canola oil
3 tablespoons garlic powder
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 (4 pound) pork butt (mine came from Kualapuu Market here on Moloka'i)
Preheat the oven to 425˚F.
Rub oil all over the pork shoulder, then generously sprinkle with garlic powder, salt and pepper.
Set the meat, fat side up, on a rack set into a roasting pan (I like to spray Pam over the rack and pan for easy cleanup). Roast for 30 minutes, and then reduce the heat to 325˚F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185˚F, about 3 1/4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 15 minutes. Slice and serve with mashed potatoes, biscuits and gravy, and green beans sauteed with soy sauce, ginger, garlic and crushed red pepper.
Makes about 3 pounds of meat, plenty for 6 servings.
Note: There will be pork drippings in the bottom of the roasting pan. To make a wonderful milk gravy for the pork, Mix 3 or 4 tablespoons of flour into the drippings. Place the pan over a burner on low heat and with a wooden spoon, blend the drippings and flour together until it turns a caramel brown color. Mix in about 3/4 cup of milk into the mixture (roux), until thoroughly blended and thickened. Season with salt and pepper to taste.
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