By Caroline Fey
This is a simple recipe that takes just a few minutes to put together and a few hours to roast. It is my ideal Sunday supper. And, there are lots of recipe options if you have any leftovers. From carnitas to pork sugo, this roast is the base for many delicious dishes. Dave often has pork roasts tied with a sprig of rosemary at his Marina Meats shop, so pick one up for dinner sometime soon.
Little Fact: Pork butt – also called pork shoulder – got its name from being at the butt end of the forequarter pork shoulder. Watch Dave tie up this roast in the forequarter segment of Pig Butchering 101.
Active Time: 10 minutes
Total Time: 3 hours
Serves 6 to 8
1 2-lb pork butt roast with fat and skin – ask your butcher to score the skin before tying
30 cloves garlic
1 sprig rosemary
¼ cup olive oil
1 tablespoon salt
1 tablespoon coarse ground pepper
Preheat the oven to 325° F. Place a large piece of tin foil on a rimmed baking sheet and put the garlic cloves in the center of the foil. Place the roast on top and thread a sprig of rosemary through the butcher twine. Sprinkle a tablespoon of salt and a tablespoon of pepper over the roast and rub into the skin. Tightly wrap the pork and roast for about 3 hours, or until tender. Meat should easily pull off the roast.
Cut butcher twine and transfer the roast to a serving platter. Pour some of the garlic jus from the roasting pan over the pork and serve the rest in a gravy boat on the side. Slice the roast and serve.