I had a 9 + pound pork butt in my freezer and decided to give this recipe a go. Let me tell you, it couldn't have been easier. I trimmed my roast a bit, then cut slits into it on both sides and stuffed garlic cloves deep into the roast. I crusted with our favorite pork rib rub, then seared it off on the stovetop right in the roasting pan in olive oil. Once it was seared on all sides, I covered the roast with a large, thinly sliced sweet onion and a full box of chicken stock. Covered with foil, popped in the oven on 350 and let it rip for 4 1/2 hours. The meat is literally shredding away from the bone and into the roasting pan, it's just incredibly tender and delicious. I opted to skip the potatoes and vegetables and made this with the Chunky Applesauce recipe from this site along with brussel sprouts sauteed with pancetta and shallots. Thank you for this recipe, it's a keeper and will most certainly make again and again!
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I had a 9 + pound pork butt in my freezer and decided to give this recipe a go. Let me tell...