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.
- 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.