Pork Roast – Slow Roasted Boston Butt

Succulent Pork Roast

Boston butt pork roast actually comes from the shoulder area of the pig.  Who knows why they are called butt roasts.  If you have the time to do a low and slow roast, this cut of meat definitely rewards.  It is so simple to make, but it takes at least 4 hours to slow roast.

Ingredients:

  • 1 Boston Butt pork roast, about 4 pounds
  • 1 tablespoon vegetable oil
  • 3 large carrots, cut in 2 inch pieces
  • 1 head celery, cut in 2 inch pieces (use the whole head, all the ribs)
  • 1 large onion, rough cut in 2 inch pieces
  • 8 garlic cloves, smashed
  • 2 whole sprigs of fresh thyme – optional
  • 2 whole sprigs of fresh oregano – optional
  • 1 cup bitter orange sauce, also called Mojo or Naranja Agria – Bitter Orange Marinade

Preheat oven to 300 degrees Fahrenheit.    In a hot frying pan, sear the roast on all sides in the vegetable oil.  Place the rough chopped vegetables, smashed garlic and herbs in the bottom of a shallow roasting pan.   Place the seared roast on top of the vegetables.    Pour the bitter orange marinade over the roast.  Salt and pepper to taste.

Roast uncovered for at least 4 hours, but not more than 7 hours, basting with pan juices every half hour or so.

Remove roast and let rest on cutting board for 15 minutes.  While roast is resting, strain vegetables from pan juices and discard vegetables.  Use a fat separator or skim excess fat from pan juices.  Using a saute pan over medium high heat, reduce juices until slightly thick and syrupy. Taste and adjust seasoning if needed.

Slice roast, arrange on platter and drizzle with reduced pan juices.  Garnish with fresh herbs.

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2 Responses to Pork Roast – Slow Roasted Boston Butt

  1. So, why is it called Boston Butt? The “Butt” part comes from ham terminology. The ham, being the front leg of the pig, when divided in two parts, has a “shank end” and a “butt end”. What I want to know is “how did Boston get involved?”

    • From Wikipedia:
      History of the name and cut[edit]

      In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or “high on the hog,” like loin and ham) were packed into casks or barrels (also known as “butts”) for storage and shipment.[2] The way the hog shoulder was cut in the Boston area became known in other regions as “Boston butt”. In the UK it is known as “pork hand and spring”, or simply “pork hand”.

      In Spanish the cut is known as paleta de puerco,[3] and is the main ingredient in the Mexican dish carnitas[4] and in the Cuban dish lechon asado.[5]

      In Mexican Spanish, this cut is known as the espaldilla (literally “little back”).

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